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Whole Wheat Pumpkin Pancakes are fluffy, flavorful and full of fall flavors! They are hearty, healthy and perfect for breakfast or brunch! Top them with some candied pecans, butter, and a drizzle of maple syrup for a delightful bite of deliciousness.
These pancakes have been on repeat since September 1st. The kids are begging for them non-stop, for good reasons! They are insanely delicious and there's no need to feel guilty if you eat an entire stack because they are healthy and wholesome. No need to stick to just breakfast or brunch with these pancakes, they make a fun dinner item too! We have breakfast for dinner at least once every couple of weeks. The kids love it and who doesn't love some good breakfast food? Plus, if you pop some of these in the freezer, it makes dinner time super easy and fast! That's a mom win everyone can enjoy!
Ingredients to Make Whole Wheat Pumpkin Pancakes
- Whole Wheat Flour
- Baking Powder
- Baking Soda
- Brown Sugar
- Pure Vanilla Extract
- Pumpkin Puree
- Melted Butter
Pumpkin Puree vs. Pumpkin Pie Mix
Pureed Pumpkin is pure pumpkin with no added ingredients whereas Pumpkin Pie Mix is already blended with a sweetener and spices.
How to Make Healthy & Easy Pumpkin Pancakes
Step 1: Make the Batter
In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon and brown sugar. Make a well in the middle of the flour mix and add eggs, milk, vanilla, 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.
Step 2: Let the Batter Rest
While you heat a griddle or skillet, let the batter rest at least 5 minutes.
Step 3: Make Pancakes
Using a ladle, make pancakes about 3-4 inches on a heated griddle or greased skillet. Cook the cakes 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.
Step 4: Serve and Eat
Serve the warm pancakes with some pecans, butter and warm maple syrup!
Why does the pancake batter have to rest?
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 am using an electric griddle, what temperature should I heat it too?
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.
How to Store and Freeze Pancakes
If you have leftover pancakes you can store them in an air tight container or zip top bag in the fridge. Or you can freeze them. I love making a double or triple batch of pancakes and freezing them!
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 into 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.
More Pancake Recipes To Try!
- Whole Wheat Banana Pancakes
- Sheet Pan Pancakes
- Sweet Potato Pancakes
- Banana Pancakes with Fried Cinnamon Bananas
More Pumpkin Recipes You May Enjoy!
- White Chocolate Chip Pumpkin Cookies
- Pumpkin Bars with Cream Cheese Frosting
- Easy Pumpkin Bread
- Pumpkin Zucchini Muffins
- Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
- Soft Pumpkin Chocolate Chip Cookies
- Pumpkin Pie Bundt Cake
- Mini Pumpkin Donuts with Maple Cinnamon Glaze
Have a delicious and healthy breakfast with these Whole Wheat Pumpkin Pancakes. Give them a try and let me know what you think in the comments below! Pictures encouraged on Instagram with the hashtag #heathershomemadekitchen You can also follow me on Social Media to see what other crazy things my family and I are doing! If you like what you see, please share with your friends and family!
Don’t forget to pin the recipe for later!
Whole Wheat Pumpkin Pancakes
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, brown sugar.
- Make a well in the middle of the flour mix and add eggs, milk, vanilla and pumpkin. Whisk a few times and then add the melted butter. Whisk just until everything is incorporated.
- Let the batter rest for at least 5 minutes. Preheat the griddle or skillet while batter rests.
- Ladle or scoop batter and make 3-4 inch sized pancakes on griddle or in greased skillet.
- Cook pancakes until the tops start to bubble and the bottoms are golden brown.
- Flip the pancakes and cook until bottom is golden brown, about 1-2 minutes.
- Serve with butter, pecans and warm maple syrup.