Fluffy Whole Wheat Pumpkin Pancakes are here just in time for fall. Hearty pancakes full of pumpkin flavor make this a delicious autumn breakfast!
If you haven’t made any pumpkin recipes yet this Fall (unofficially known as pumpkin season!), these whole wheat pancakes with pumpkin would be a great recipe to kick off some seasonal baking and cooking. I know you will love eating them on cool fall mornings! My favorite thing about them is that they’re even quick enough to make on busy mornings!
SAVE THESE HEALTHY WHOLE WHEAT PUMPKIN PANCAKES TO YOUR FAVORITE PINTEREST BOARD!
This Whole Wheat Pumpkin Pancakes recipe is adapted from Jennifer’s site, Mother Thyme. (Thanks, Jenn!)
What ingredients do I need for these healthy pumpkin pancakes?
You will need the following things to make your pancake batter:
- White whole wheat flour
- White sugar
- Pumpkin pie spice
- Pumpkin purée (not pumpkin pie mix)
- 1 egg
Whole Wheat Pumpkin Pancakes Recipe
This recipe makes about 12-14 pancakes.
Preheat an electric griddle or large nonstick skillet on medium heat to medium-high heat. In a large mixing bowl, whisk together, flour, sugar, baking powder, pumpkin pie spice, salt, and cinnamon.
Create a well in the middle of the dry ingredients and add your wet ingredients: milk, buttermilk, pumpkin puree, egg, and melted butter. Mix everything together until well combined.
Place a small amount of butter on the heated surface. When it’s melted, pour 1/4 cup of batter onto it.
Cook until small bubbles form and begin to pop, then flip the pancake to the other side.
Cook for an additional 2-3 minutes, until both sides are golden brown and cooked through.
Do I have to use white whole wheat flour?
You can use any whole wheat flour. I find this kind of white flour to be a little fluffier than regular whole wheat flour. You can also try other whole-grain flours, but it will change the texture and taste a bit.
What if I don’t have any buttermilk?
No need to run out and buy buttermilk from the store for this recipe. You can make your own by whisking a teaspoon of white vinegar into a cup of regular milk and letting it stand for 15 minutes until curdled!
Can I use other spices instead of Pumpkin Pie Spice?
Have you ever made your own Homemade Pumpkin Pie Spice? If you don’t have pumpkin pie spice, combine your other spices in a small bowl to make your own. It works great in this recipe!
- You can adapt this recipe as desired. Try adding fresh fruit, nuts, or chocolate chips! You can also use almond milk or soy milk in place of cow’s milk.
- Make sure your griddle or pan is preheated enough before you place your batter on it! I cooked my first batch without preheating my griddle hot enough, and they fell apart a little when I tried to flip them. The next batch worked much better because the griddle was hotter.
Learn from my mistakes and check your griddle before you pour the batter on top!
Can these pancakes be frozen and reheated later?
If you have any remaining batter, go ahead and make it all into pancakes. Let them cool completely, then place them on a baking sheet in single layers to freeze. Layer pancakes between sheets of waxed paper in a freezer container or reusable freezer bag, then seal and freeze for up to 2 months.
When it’s time to reheat your frozen pancakes, place 1-5 pancakes on a microwave-safe plate and reheat in the microwave. Cook for about 20 seconds for one pancake and up to 60 seconds for five (times will vary by microwave). This way results in the fluffiest pancakes.
Since I first discovered the wide world of pancake recipes when I started this blog, pancakes have become a little bit of an obsession. You’re going to love some of these other delicious pancake recipes I’ve made and shared over the years.
My most favorite pancake recipe is my grandmother’s Best Griddle Cakes with a Secret Ingredient. I grew up with them and they’re still the ones I prefer to this day!
- Cinnamon Peach Pancakes
- Lemon Blueberry Cottage Cheese Pancakes
- The Fluffiest Blueberry Lemon Pancakes
- Lemon Ricotta Pancakes with Blueberry Compote
- Patriotic Buttermilk Pancakes with Blueberries and Strawberries
- Baked Apple Cinnamon Pancake
- German Pancake
- Zucchini Pancakes
- Chocolate Cherry Pancakes
- Banana Peanut Butter Chip Pancakes
- Cranberry Pancakes with Orange Cream Cheese Drizzle
Don’t want pumpkin in your pancakes? Then be sure to make these light and fluffy whole wheat pancakes!
Even more delicious breakfast and brunch ideas . . .
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Easy and filling, this pumpkin pancake recipe has all your favorite fall flavors! Whip up a batch for a delicious breakfast. . . or breakfast for dinner! Serve these all on their own or with a side of crisp Baked Bacon.
Whole Wheat Pumpkin Pancakes
- 1 ½ cups whole wheat flour
- 2 tbs sugar
- 1 ½ tsp pumpkin pie spice
- ½ tsp salt
- ½ tsp cinnamon
- 1 cup buttermilk
- ½ cup milk
- 1 cup pumpkin puree not pumpkin pie mix
- 1 large egg beaten
- 2 tbs butter plus additional for cooking the pancakes
- Preheat a griddle or large skillet on medium high heat.
- In a large bowl, whisk together, flour, sugar, baking powder, pumpkin pie spice, salt, and cinnamon. Create a well in the middle of the mixture and add milk(s), pumpkin puree, egg and melted butter. Mix everything together until well combined
- Place a small amount of butter on the heated surface and pour batter by 1/4 cupful onto it. Cook until small bubbles form and begin to pop, then flip to other side. Cook for an additional 2-3 minutes.
- Serve topped with butter, and maple syrup, whipped cream or your favorite pancake topping.
This post was originally published 10/22/12. It has been updated in format and with pictures on 11/11/22.