Pumpkin Whole Wheat Pancakes

Feature image for our pumpkin panckes show a stack of pancakes on a serving plate with a pat of butter on top and lots of maple syrup; a slice has been taken out and is sitting on the plate next to the stack.

5 from 1 vote

These whole wheat pumpkin pancakes are fluffy, flavorful, and made with wholesome ingredients like whole wheat flour, pumpkin puree, and ground flax. A delicious better-for-you fall breakfast!

*A single batch of these will make 15-20 pancakes, depending on the size scoop you use*

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Brunch

Cuisine: American

Diet: Vegetarian

Servings: Servings

Calories: 269kcal

Author: Meredith

Equipment

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 eggs, 2 Tablespoons neutral oil -OR- salted butter, melted, 2 Tablespoons brown sugar, 1 Cup pumpkin puree, 1 + ¾ Cups milk of choice, 1 teaspoon vanilla extract
Add in the leavening agents, salt, and spices and whisk to combine.
2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground cinnamon, 1 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 flax, 2 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

Storage: Store cooled pancakes in an airtight container in the fridge for up to 4 days. These pancakes can also 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.

Variation Ideas:

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).

Nutrition