Whole Wheat Pumpkin Pancakes are fluffy, flavorful and full of fall flavors! They are hearty, healthy and a perfect start to your morning. Top them with a drizzle of maple syrup for a delightful bite of deliciousness.
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This post was originally posted on 10/22/2020 and updated on 10/18/2024.
Why We Love These Whole Wheat Pumpkin Pancakes
- A healthy way to start your day. No need to feel guilty if you eat an entire stack because they are healthy and wholesome.
- An easy recipe to mix together and ready in minutes.
- Simple ingredients from your pantry is all you need.
- These pancakes are a family favorite and crowd pleaser.
- Make a double batch because these are freezer friendly.
- A great way to enjoy the flavors of fall.
- These aren't only delicious for breakfast, they are fabulous for brunch or dinner too!
- Fluffy, hearty and absolutely delicious!
Whole Wheat Pumpkin Pancakes Recipe Ingredients
- Whole Wheat Flour
- Baking Powder
- Baking Soda
- Salt
- Cinnamon
- Brown Sugar
- Eggs
- Milk
- Pure Vanilla Extract
- Pumpkin Puree
- Melted Butter
Substitution Suggestions
- Whole Wheat Flour: If you are skeptical about whole wheat flour, try white whole wheat flour first. It has all the same nutritional benefits as whole wheat flour, but is made with a different variety of wheat that makes the flour lighter in color and have a milder flavor. You can also use all purpose flour.
- Cinnamon: I like using only cinnamon, but if you want a more spiced pancake you can use pumpkin pie spice.
- Brown Sugar: Honey and pure maple syrup are great substitutes. If needed, you could also use granulated sugar.
- Milk: Buttermilk is an excellent substitute, but any type of milk will work. Any type of cow's milk, almond milk or soy milk are all great options.
- Pure Vanilla Extract: Pure extracts are the best to use because they give a natural flavor. Imitation extracts can leave an unwanted after taste in your pancakes and other baked goods.
- Pumpkin Puree: Be sure to buy 100% pumpkin puree and NOT pumpkin pie filling. The pure pumpkin puree is just straight up pumpkin nothing else added to it. Pumpkin pie mix is already sweetened and spiced.
- Salted Butter: Feel free to use unsalted butter. I suggest adding an extra ¼ teaspoon of salt to the pancake batter.
How to Make Whole Wheat Pumpkin Pancakes
- First, in a large bowl whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon and brown sugar.
- Next, make a well in the middle of the flour mixture and add eggs, milk, vanilla extract, and pumpkin puree.
- Whisk it a few times and then add the melted butter.
- Whisk until everything is just combined. Remember, lumpy batter is good batter.
- Now let the batter rest for 5 minutes while your electric griddle or skillet preheats.
- Using a ladle or measuring cup, pour pancake batter on griddle making pancakes about 3-4 inches in size.
- Cook the pancakes until the tops start to bubble and the bottoms are golden brown. Flip the pancakes and cook the other side until it is golden brown, about 1-2 minutes.
- Set pancakes on a large sheet pan and place in a low heat oven to keep warm while you finish the rest of the pancakes.
Serving Whole Wheat Pumpkin Pancakes
These pancakes are delicious served with the classic butter and maple syrup. However you can dress them up with some candied pecans, pepitas, toasted nuts, or a dollop of whipped cream. You can also add some chocolate chips to the batter.
What to Serve with Healthy Pumpkin Pancakes
These pumpkin pancakes are cozy, hearty and healthy. They are delicious served with a side of fruit like my Simple Fruit Salad or a breakfast meat like bacon, sausage patties or links, or sliced ham. Check out How to Bake Bacon, it makes cooking bacon so much easier. Yogurt topped with Homemade Granola is a delicious pairing with these pancakes too.
Looking for more recipes with whole wheat flour? Here are recipes that are all family approved. Check them out below:
How to Store Pumpkin Pancakes
Storing: Store completely cooled leftover pancakes in an air tight container or zip top bag in the fridge. They'll last up to 4 days.
Reheating: Leftover pancakes or frozen pancakes can be reheated in a 350°F oven on a baking sheet until warmed through. They can also be reheated in the microwave until warmed through.
How to Freeze Pancakes
To freeze the pancakes: first make sure they are completely cooled. Then place them on a parchment lined baking sheet in a single layer. Use parchment paper in between stacks of pancakes to prevent sticking together. Once frozen place in a freezer safe container or zip top bag.
To thaw: there are a few options for thawing. You can use the defrost option on your microwave, you can just reheat them from frozen and eat them right away, or you can take the number needed out of the freezer the night before and place in the fridge overnight. Use the microwave or low heat oven to reheat the pancakes.
Heather's Favorite Tools for this Recipe
- These nestled mixing bowls are my favorite for prepping ingredients.
- I love using an electric griddle for pancakes. This electric griddle from Presto is what I use and I've had it a long, long time.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. They're baking pans are the ones I primarily use. Find yourself a consultant, host a party and treat yourself to a set.
- My husband bought me this fancy pancake turner one year for Christmas and it works like a charm. It's one of my favorite kitchen tools.
More Delicious Pancake Recipes
We all absolutely love pancakes! If you or your family does too, try some of these other delicious pancake recipes.
- Sheet Pan Pancakes
- Homemade Buttermilk Pancakes
- Chocolate Pancakes
- Blueberry Lemon Ricotta Pancakes
- Cottage Cheese Protein Pancakes
- Sweet Potato Pancakes
Tips for the Best Pumpkin Pancakes
- Always fluff your flour before measuring. This helps make sure the flour is properly measured.
- Double check your dates on your baking powder. Old and expired baking powder will not do its job right.
- Start with room temperature ingredients for best results.
- Before adding wet ingredients, whisk or stir flour mixture well to help eliminate any big lumps of flour.
- Be careful not to overmix the batter. Overmixing will create rubbery pancakes instead of fluffy pancakes.
- Let the pancake batter rest. This gives it time for the baking soda and baking powder to activate and do it's job to make fluffy pancakes.
- If you don't have an electric griddle, use a nonstick pan. The griddle is best because the heat is evenly distributed, but a nonstick skillet with some butter or oil will work too.
- Flip those pancakes with confidence! Get the spatula all the way under the pancake before flipping.
FAQs
This is the secret to creating the fluffiest pancakes. The baking powder and baking soda are working their magic in the batter during the rest period creating air pockets, and the gluten is taking time to relax. The results are light and fluffy pancakes!
I like to use my electric griddle too! Especially, when I’m making a double or triple batch for the freezer. I preheat my griddle to 350° and the light on my griddle will go off when it’s preheated. If you don’t have a light, just test a tiny pancake to see if the griddle is warm enough.
More Pumpkin Recipes:
- White Chocolate Chip Pumpkin Cookies
- Baked Pumpkin Donuts
- Gourmet Pumpkin Chocolate Chip Cookies
- Pumpkin Bars with Cream Cheese Frosting
- Easy Pumpkin Crisp
- Pumpkin Waffles
- Easy Pumpkin Bread
- Pumpkin Zucchini Muffins
- Homemade Pumpkin Pie
- Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
- Soft Pumpkin Chocolate Chip Cookies
- Pumpkin Pie Bundt Cake
- Turkey Pumpkin Chili
- Pumpkin Cream Cheese Muffins
Did you make this recipe? Rate it!
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Whole Wheat Pumpkin Pancakes
Ingredients
- 2 cups whole wheat all purpose flour
- 2 teaspoons baking powder
- 1½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 2 tablespoons brown sugar
- 2 large eggs
- 2 cups milk, any type
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin puree
- 2 tablespoons salted butter, melted
Instructions
- In a large bowl whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon and brown sugar.
- Next, make a well in the middle of the flour mixture and add eggs, milk, vanilla extract, and pumpkin puree.
- Whisk it a few times and then add the melted butter. Whisk until everything is just combined. Remember, lumpy batter is good batter.
- Let the batter rest for 5 minutes while your electric griddle or skillet preheats.
- Using a ladle or measuring cup, pour pancake batter on griddle making pancakes about 3-4 inches in size.
- Cook the pancakes until the tops start to bubble and the bottoms are golden brown, about 1-2 minutes.
- Flip the pancakes and cook the other side until it is golden brown, about another 1-2 minutes.
- Set pancakes on a large sheet pan and place in a low heat oven to keep warm while you finish the rest of the pancakes.
Meredith Kruse says
Made these earlier this fall and they were very yummy!
Heather says
Thank you!! 🙂
Heather W. says
Good! Soft, very nice texture. We will make them again!