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:
- Large bowl
- Whisk or fork
- Griddle or frying pan
- Measuring cups and spoons
- Spatula
The Recipe
Whole Wheat Pumpkin Pancakes
Ingredients
- 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
Instructions
- 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.
Notes
- If the batter is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
- You can use any type of milk you prefer, such as dairy milk, almond milk, or soy milk.
- For extra flavor, you can add a pinch of ground ginger or cloves to the batter.
- If you don’t have pumpkin pie spice, you can use a combination of cinnamon, nutmeg, ginger, and allspice.
Alternative Ingredients:
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below:
| Ingredient | Alternative |
| Whole wheat flour | All-purpose flour |
| Milk | Buttermilk or non-dairy milk |
| Pumpkin puree | Sweet potato puree or mashed bananas |
| Maple syrup | Honey 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.
