Whole Wheat Pumpkin Pancakes are here just in time for fall. Hearty pancakes full of pumpkin flavor make this a delicious autumn breakfast!
I haven’t made any recipes with pumpkin yet this Fall (I know, can you believe it?!), so I figured these would be a great recipe to kick off some seasonal baking and cooking.
This Whole Wheat Pumpkin Pancakes recipe is adapted from Jennifer’s site, Mother Thyme. (Thanks, Jenn!)
Pumpkin Pancakes Recipe
Since I started this blog, I have really been experimenting with our pancakes, adding different things and making them quite flavorful. Before this adventure, I seemed to have it stuck in my head that you either made homemade pancakes plain or with blueberries.
I’ve come OUT of THE BISQUICK BOX, people and I have to say, I am sold! My pancake life is so much richer, tastier and more exciting. My kids are pretty happy about this development, too.
It’s kind of like when I started watching Seinfeld and it made me realize it was okay to have more than one kind of cereal in my pantry.
It had just never occurred to me to purchase more than one kind of cereal a week, even though I knew I’d likely be in the mood for more than one kind of cereal as the week went on.
But then along came Seinfeld and he said to me, “Go for it, Lynne! LIVE a little and be kind to your taste buds during the week. They deserve to have variety. Variety is the spice of life!”
Yes, Jerry spoke directly to ME!!! He did, he really did!
Alright, alright. Well I can dream, can’t I?
Yes, Jerry spoke directly to ME!!! He did, he really did!
Alright, alright. Well I can dream, can’t I?
In any case, my kids are excited that our breakfasts have gotten more exciting, whether they’re cereal mornings or pancake mornings.
Whole Wheat Pumpkin Pancakes Recipe
This recipe makes about 12-14 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 3-5 minutes.
Serve topped with a pat of butter and plenty of maple syrup! These would also be delicious with Vanilla Bean Whipped Cream or Easy Cinnamon Honey Butter.
Recipe Notes
- 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!
- Have you ever made your own Homemade Pumpkin Spice? It works great in this recipe but feel free to use the store bought kind instead.
- 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.
They fell apart a little when I tried to flip them. My fault! 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!
Pancake Recipes
Updated to add: 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.
- 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
I’ve also loved shaking things up by making crepes from time to time! Try out this Easy Crepe Recipe first, then make them fancier with this Lemon Crepes recipe.
Whole Wheat Pumpkin Pancakes
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
Hearty pancakes packed with pumpkin flavor perfect for a fall morning!
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Servings: 12 pancakes
Ingredients
- 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 egg beaten
- 2 tbs butter plus additional for cooking the pancakes
Instructions
- 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 3-5 minutes. Serve with maple syrup, whipped cream or your favorite pancake topping
Have you made this recipe?Please share on Instagram @365daysofbaking or tag #365daysofbaking!
Whole Wheat Pancakes
I rate everything I make on a scale of 1-4 with 4 being the best and these Whole Wheat Pumpkin Pancakes earned 3 1/2 rolling pins.
The family really liked them. Mr. 365 said (and I quote), “Wow! These are really good. I don’t like pumpkin, but these are really good!”
SCORE!!!
I found that the whole wheat flour made these pancakes very filling, too. I could only eat two and a half as opposed to the four pancakes I usually eat for breakfast.
Thanks, Jennifer for such a great recipe!
Even more delicious breakfast and brunch ideas . . .
When we’re not enjoying pancakes, we also love this Baked Cinnamon French Toast and these Dairy-Free Lemon Poppy Seed Waffles!
We recently discovered pumpkin pancakes at our house, to die for! so much better than regular pancakes!
I am so excited that you had my blog this month and so happy you choose this recipe for SRC. These are my favorite pancakes for fall and I’m glad that your family liked them. Thank you for the kind words Lynne! 🙂
I love Pumpkin Pancakes and these look so good. A friendly tip, I do not know if you have a actual camera or a phone camera, but if you are using an actual camera, put it on the close up setting, you will see every little detail in the food. Hope you will mutally follow me! Look forward to your future recipes!
Damon
http://youtique.blogspot.com
I love all things pumpkin! These look wonderful. I loved cooking, er, ah, baking from your blog this month! 🙂
I’m loving these pumpkin recipes! I love pancakes and I think I’ll have to give these a shot 🙂
Pumpkin seems to be a popular theme today! These look great! My pancakes always seem to look like your “epic fail” ones. Doesn’t matter as long as they taste good!
What a perfect seasonal breakfast!
These sound yummy, and perfect for this time of year! Great choice!
I am sending this to my husband…I think he needs to make these for me this weekend 😉 I LOVE pancakes!
I love pancakes! I am so glad you used whole wheat.
mmmmmmm love me some pumpkin pancakes!
Glad you finally got them to flip! These look delicious. Great SRC post.
If these pancakes taste as good as they look, count me in!
Yum! These sound delicious, and so perfect fort he fall!