These pumpkin whole wheat pancakes are fluffy, flavorful, and packed with better-for-you ingredients that don’t compromise on taste! Made with 100% whole wheat flour, pure pumpkin puree, and ground flax, these pancakes are what happens when you want to fuel your family with wholesome ingredients but still want breakfast to taste delicious. What makes our recipe special is that even though these pancakes are loaded with nutrition, they don’t taste “healthy” at all. They taste darn delicious with warm pumpkin spice flavor and a tender, fluffy texture that everyone will love.
Whipping up a batch of pancakes or waffles on weekend mornings is one of my absolute favorite things to do! There’s something so cozy about a lazy Saturday or Sunday morning with a stack of fresh pancakes on the table… and let’s be honest, since I make them so often, I’m always playing around with pancake recipes. When I’m making them for my family, I’m constantly trying to sneak in better-for-you ingredients like whole wheat flour, oat flour, or flax (have you tried our blender protein pancakes?) and seeing how much I can get in there without affecting the flavor or texture too much. It’s all about fueling my family with good ingredients while also keeping breakfast something they actually get excited about eating.
And when it’s fall, I crave pumpkin everything (have you tried our pumpkin pecan waffles?!). So naturally, ironing out a great pumpkin pancakes recipe was a must do. With lots of experimentation, we’ve found the perfect balance of pumpkin puree, warm spices, whole wheat flour, and ground flax to create delicious pancakes that are hearty and light and fluffy too. And these taste like a treat! The pumpkin adds natural moisture and a subtle sweetness, while the whole wheat flour and flax boost the fiber and nutrition. It’s a total win-win for weekend mornings.
You’ll Love These Healthy Pumpkin Pancakes
Packed with wholesome ingredients. Whole wheat flour provides fiber, pumpkin puree adds vitamins and moisture, and ground flax brings omega-3s and more fiber to every bite.
Delicious (even with better-for-you ingredients). These don’t have that “healthy” taste that some whole wheat recipes have. They’re fluffy, flavorful, and taste like a cozy fall treat!
Easy to customize. The base recipe is great on its own, but you can easily add chocolate chips, nuts, or adjust the spice level to your liking.
Great for meal prep. Make a big batch and fridge or freeze extras for quick weekday breakfasts.
Ingredients for Pumpkin Spice Pancakes
- Large eggs. Bind the batter together and add structure to the pancakes.
- Neutral oil -OR- melted butter. Keeps the pancakes moist and tender (canola oil, vegetable oil, or melted butter all work great).
- Brown sugar. Adds just a touch of sweetness and moisture (you don’t need much since the pumpkin adds natural sweetness too).
- Pumpkin puree. The star ingredient! Adds moisture, natural sweetness, and that cozy pumpkin flavor (make sure to use 100% pumpkin puree, NOT pumpkin pie filling).
- Milk of choice. Thins the batter to the right consistency. We recommend 2% or whole dairy milk, but like our ultra fluffy non-dairy pancakes, we recommend using oat milk for a dairy-free option.
- Vanilla extract. Enhances all the warm fall flavors.
- Baking powder and baking soda. Work together to give the pancakes lift and make their texture extra fluffy.
- Salt. Balances the sweetness and enhances all the other flavors.
- Cinnamon and pumpkin pie spice. Bring all those warm, cozy fall flavors to every bite. I’ve found that doing a combo allows the cinnamon to shine as well as adding in additional warm flavor.
- Ground flax. Adds fiber, omega-3s, and helps bind the batter together for a great texture.
- Whole wheat flour. Provides the structure and adds fiber and nutrients to our recipe that helps make these pancakes more filling.
Complete ingredient measurements and all recipe details can be found in the recipe card at the bottom of the page.
How to Make Whole Wheat Pancakes with Pumpkin
Mix the wet ingredients. In a large mixing bowl, whisk together the eggs, oil (or melted butter), brown sugar, pumpkin puree, milk, and vanilla extract until thoroughly combined.
Add the leavening agents, salt, and spices. Add in the baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and whisk to combine.
Add the remaining dry ingredients. Slowly add in the ground flax and whole wheat flour and mix until a smooth batter has JUST formed (a few small lumps are totally okay, just don’t overmix or your pancakes will be tough).
Let the batter rest while you pre-heat your griddle. Allow the batter to rest while you preheat your griddle (or a non-stick pan) over medium heat. This gives the flour time to absorb the liquid and helps create fluffier pancakes.
Cook the pancakes. Spray the griddle with cooking spray and scoop the batter onto the hot griddle, leaving room between each pancake (I like to use ¼ cup or ⅓ cup sized portions). Gently spread the batter out a little bit in the pan to help ensure the center cooks through (this is a thick batter!).
Flip and finish. Cook for 1 to 2 minutes until bubbles start to form on top and the edges begin to look set (they’ll appear to be slightly raised, curved, and dry). Flip with a spatula and cook the other side for another 1 to 2 minutes until golden brown.
Place cooked pancakes on a wire cooling rack while you cook up the rest of the batter to help prevent sogginess.
Serve and enjoy. Serve with your favorite toppings like maple syrup, butter, whipped cream, or extra cinnamon!
Variation Ideas for Our Pumpkin Spiced Pancakes
- Add chocolate chips. Fold in ½ cup of chocolate chips or mini chocolate chips for pumpkin chocolate chip pancakes (so good!).
- Make them thinner. If you prefer thinner, less puffy pancakes, increase the amount of milk to 2 to 2 + ¼ cups.
- Try different spices. Adjust the spice blend to your taste by adding more cinnamon, using all pumpkin pie spice, adding a pinch of nutmeg, or a dash of ginger.
- Swap in a bit of oat flour. For added soluble fiber (vs. the insoluble found in whole wheat flour) as well as other nutritional benefits, you can replace ½ cup of the whole wheat flour with oat flour if desired. This is a swap I often make in the mornings when I’m making pancakes or waffles.
- Use all-purpose flour. If you don’t have whole wheat flour, you can use all-purpose flour instead (though you’ll lose some of the fiber and nutrition).
Possible Dietary Restrictions?
This recipe can be made dairy free very easily! Simple use neutral oil (not butter) and a non-dairy milk (like oat milk) and you’re good to go!
Expert Tips for Making the BEST Pumpkin Pancakes
Don’t overmix the batter. Mix just until the flour is incorporated and a few lumps remain. Overmixing develops the gluten in the flour, which makes tough, dense pancakes instead of fluffy ones.
Watch your heat. This is a thick batter with sugar in it, so be careful not to have your heat too high or you’ll burn the outsides and have a goopy middle. Medium heat is your friend here!
- If you have an electric griddle (like shown in the photos), I found cooking these at 300°F provided the best results (my manual suggested 400°F for pancakes, but I found even 350°F was too hot).
Spread the batter slightly. Since this is a thick batter, gently spreading it out a bit in the pan with the back of the measuring cup you’re using to scoop the batter with helps ensure the center gets cooked through.
Let the batter rest. Those few minutes while your griddle preheats make a real difference in the texture. The leaving agents have time to start reacting and the flour has time to absorb liquid to thicken the batter up slightly, which leads to fluffier pancakes.
How to Store Whole Wheat Pumpkin Pancakes
In the refrigerator: Store cooled pancakes in an airtight container in the fridge for up to 4 days. If desired, layer them with parchment paper or wax paper to help prevent sticking. Reheat on a microwave-safe plate in the microwave for 20 to 30 seconds or pop the pancakes in your toaster to heat through and have a crispier outside.
In the freezer: These pancakes freeze wonderfully and can be frozen for up to 3 months! To do so, let them cool completely and then place them in a single layer in a freezer-safe bag or container with parchment paper between layers. Reheat from frozen in the toaster or microwave until warmed through. This is such a great way to meal prep for busy weekday mornings!
Pumpkin Whole Wheat Pancake Recipe FAQs
Yes! You can substitute all-purpose flour 1-to-1 for the whole wheat flour. Just note that doing so will change the texture (the pancakes will be even lighter and fluffier) and will also change the nutritional profile (you’ll lose some of the fiber and nutritional benefits of the whole wheat).
This usually happens from overmixing the batter. Make sure you’re mixing until the ingredients are JUST combined and there are still a few small lumps. Also check that your baking powder and baking soda are fresh, as old leavening agents won’t give you the lift you need.
Pumpkin puree is 100% pure pumpkin with nothing added. Pumpkin pie filling has all kinds of things mixed into it, like sugar, spices, and other additives. You want to use plain pumpkin puree for this recipe so you can control the sweetness and spice levels yourself (and avoid unnecessary additives too)!
Love This Recipe? Try One of These Pancake Recipes Next!
Pumpkin Whole Wheat Pancakes
Equipment
- Griddle -OR- large non-stick pan
Ingredients
- 2 large eggs
- 2 Tablespoons neutral oil -OR- salted butter, melted (canola or vegetable oil)
- 2 Tablespoons brown sugar (light or dark)
- 1 Cup pumpkin puree (NOT pumpkin pie filling)
- 1 + ¾ Cups milk of choice (we use 2% or whole dairy milk, oat milk is a good non-dairy choice)
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2 Tablespoons ground flax
- 2 Cups whole wheat flour
Instructions
- In a large mixing bowl, whisk together the wet ingredients until thoroughly combined.2 large eggs2 Tablespoons neutral oil -OR- salted butter, melted2 Tablespoons brown sugar1 Cup pumpkin puree1 + ¾ Cups milk of choice1 teaspoon vanilla extract
- Add in the leavening agents, salt, and spices and whisk to combine.2 teaspoons baking powder1 teaspoon baking soda½ teaspoon salt2 teaspoons ground cinnamon1 teaspoon pumpkin pie spice
- Slowly add in the remaining dry ingredients and mix until a smooth batter has JUST formed (a few small lumps are ok, don’t overmix!).2 Tablespoons ground flax2 Cups whole wheat flour
- Allow the batter to rest while you pre-heat your griddle.
- Preheat a griddle (or non-stick pan) over medium heat.
- Spray the griddle with cooking spray and scoop batter onto the hot surface (use either ¼ cup or ⅓ cup sized portions), leaving room between each pancake. Gently spread the batter out a little bit in the pan to help ensure the center cooks through (this is a thick batter!).
- Cook for 1-2 minutes until bubbles start to form on the top of the pancakes and the edges begin to form (they’ll look slightly raised/curved/dry). Then flip with a spatula to cook the other side for another 1-2 minutes until golden brown.
- Serve with your favorite toppings, like butter and pure maple syrup, and enjoy!
Notes
- Add chocolate chips. Fold in ½ cup of chocolate chips or mini chocolate chips into the batter before cooking for pumpkin chocolate chip pancakes (yum!).
- Make them thinner. If you prefer thinner pancakes, increase the amount of milk to 2 cups or 2 + ¼ cups.
- Try different spices. Adjust the spice blend to your taste by adding more cinnamon, using all pumpkin pie spice, adding a pinch of nutmeg, or a dash of ginger.
- Swap in a bit of oat flour. If desired, you can replace ½ cup of the whole wheat flour with oat flour.
- Use all-purpose flour. If you don’t have whole wheat flour, you can substitute all-purpose flour 1-for-1 in this recipe (or replace half of the whole wheat flour if desired).
Meredith says
My new favorite fall breakfast!