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Whole Wheat Pumpkin Pancakes Recipe

Whole Wheat Pumpkin Pancakes

Whole Wheat Pumpkin Pancakes are a healthy and delicious fall breakfast treat. This recipe is easy to make with simple ingredients, and it’s sure to be a family favorite.

Hello, friend! Get ready to warm up your mornings with these fluffy Whole Wheat Pumpkin Pancakes. They’re a delicious twist on classic pancakes, with the added goodness of pumpkin puree and warm spices. These pancakes are not only delicious but also a good source of fiber from whole wheat flour.

They’re perfect for a cozy weekend breakfast or a special occasion brunch. So let’s get cooking and fill your kitchen with the sweet aroma of fall!

Utensils You Need:

Gather these tools to whip up a batch of pumpkin pancakes:

  1. Large bowl
  2. Whisk or fork
  3. Griddle or frying pan
  4. Measuring cups and spoons
  5. Spatula

The Recipe

Whole Wheat Pumpkin Pancakes

Whole Wheat Pumpkin Pancakes

These fluffy pancakes are made with whole wheat flour, pumpkin puree, and warm spices like cinnamon and nutmeg.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 12 pancakes
Calories 150 kcal


  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 cup milk
  • ½ cup pumpkin puree
  • 2 tablespoons maple syrup
  • 1 tablespoon vegetable oil


  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a separate bowl, whisk together the milk, pumpkin puree, egg, maple syrup, and vegetable oil.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix, a few lumps are okay.
  • Heat a griddle or frying pan over medium heat.
  • Grease the griddle or pan lightly with oil or butter.
  • Pour 1/4 cup of batter onto the hot griddle for each pancake.
  • Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on both sides.
  • Serve warm with your favorite toppings like maple syrup, butter, whipped cream, or chopped nuts.


  1. If the batter is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
  2. You can use any type of milk you prefer, such as dairy milk, almond milk, or soy milk.
  3. For extra flavor, you can add a pinch of ground ginger or cloves to the batter.
  4. If you don’t have pumpkin pie spice, you can use a combination of cinnamon, nutmeg, ginger, and allspice.
Keyword breakfast, easy, fall, healthy, pumpkin pancakes, recipe, whole wheat pancakes

Alternative Ingredients:

If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below:

Whole wheat flourAll-purpose flour
MilkButtermilk or non-dairy milk
Pumpkin pureeSweet potato puree or mashed bananas
Maple syrupHoney or agave nectar

What to Serve with Whole Wheat Pumpkin Pancakes:

You can pair this delicious Whole Wheat Pumpkin Pancakes with the following:

  • A dollop of Greek yogurt for a protein boost.
  • A side of scrambled eggs or bacon for a complete breakfast.
  • A warm cup of coffee or tea to complete your morning.

Frequently Asked Questions:

Can I make these pancakes ahead of time?

Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours.

Can I freeze leftover pancakes?

Yes, you can freeze the cooked pancakes for up to 2 months. Thaw overnight in the refrigerator and reheat in a toaster or oven.

Can I use canned pumpkin puree?

Yes, you can use canned pumpkin puree, just make sure it’s not pumpkin pie filling, which has added sugar and spices.

Can I make these pancakes gluten-free?

Yes, you can use a gluten-free flour blend instead of whole wheat flour.

Can I make these pancakes vegan?

Yes, you can use a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a regular egg and use a plant-based milk alternative.

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