• Whole Wheat Pumpkin Pancakes Recipe

    by Rachel on August 30, 2012

    whole wheat pumpkin pancake recipe

    These Whole Wheat Pumpkin Pancakes are a part of our family’s regular breakfast rotation for good reason.

    As with so many of our real food recipes, they have sneaky vegetables (i.e. pumpkin this time) and 100% whole grain in them, but retain their light, fluffy texture. Plus, they’ve got a delicious “fall is almost here” flavor because of theĀ pumpkin and cinnamon.

    My kids and “farm boy” husband can’t get enough of these!

    I know I say this all the time, but if you’re going to make a mess and make these yummy pancakes…double the recipe and freeze the extra. To reheat: Pop them in the toaster. Then microwave for about 20 second intervals, as needed to heat through.

    Enjoy a bit of fall, friends…

    Whole Wheat Pumpkin Pancakes Recipe

    Yields: 10-12 pancakes

    These healthy pumpkin pancakes are packed with irresistible fall flavors.


    • 2 cups whole wheat flour (I use white whole wheat)
    • 4 teaspoons baking powder
    • 1 teaspoon cinnamon
    • pinch nutmeg
    • 1/4 teaspoon salt
    • 2 tablespoons brown sugar (or 12 drops liquid stevia)
    • 2 cups milk
    • 4 teaspoons melted butter or coconut oil, plus more for greasing skillet
    • 2 eggs
    • 1/2 cup pumpkin puree (i.e. canned pumpkin)
    • 1 teaspoon vanilla


    1 - Mix the first 4 ingredients (flour through sugar) in a large bowl.

    2 - Mix the rest of the ingredients (milk through vanilla) in another.

    3 - Pour the wet ingredients into the dry ingredients. Whisk together just until smooth, but do not overmix.

    4 - Let the batter rest for about 5 minutes.

    5 - Cook batches in buttered skillet on medium temperature until bubbles form on the surface. Then flip and cook until golden brown.

    6 - Serve warm with butter and real maple syrup.


    Be sure to check out our huge Recipe Index…where Real Food meets Reality.

    Whole Wheat Pumpkin Pancakes

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    { 9 comments… read them below or add one }

    Rebecca August 30, 2012 at 1:28 pm

    These look delicious! I’m soo excited for fall and pumpkin flavored everything. I love love love pumpkin! I know you can eat pumpkin year round, but it just works best in the fall with the cooler temps and that certain fall crisp in the air :)


    The Better Baker September 1, 2012 at 1:08 am

    I would just love them…love the way you changed up to healthy ingredients too. I love the white whole wheat flour and the liquid stevia as well. GREAT idea! I will try these soon…


    The Better Baker September 1, 2012 at 1:10 am

    Am I missing seeing a ‘print friendly’ button? It would be helpful if you could add one…they are free. =)


    Rachel September 3, 2012 at 3:22 pm

    I finally got a chance to include the printable version. Thanks for the reminder!


    Laura October 1, 2012 at 10:05 pm

    Since the purred (sp?) fruit is used (pumpkin), the eggs can be omitted, especially if more pumpkin and/or bananas and/or apple sauce is used. That’s what we do. Also, the unsweetened apple sauce can be used for the oil making the pancakes fat free. If we use sugar, it’s two to four packets of Sugar in the Raw. however, bananas make the pancakes very sweet as well as the pure maple syrup we use with them or the natural jelly or apple butter. (I have a knack for making real food that is fat free, whole wheat and low to no sugar and get compliments and recipe requests for them)


    Irene December 8, 2012 at 7:50 pm

    I came across your recipe and tried them this morning.. whole family loved them! Can’t wait to make them again


    Rachel December 8, 2012 at 8:31 pm

    Thanks for sharing, Irene! I’m so glad your family enjoyed them.


    C.R. October 17, 2013 at 12:33 pm

    Do you use the large canned pumpkin or small?


    Rachel October 17, 2013 at 3:17 pm

    It’s a 1/2 cup of pumpkin puree, not 1/2 a can. I am going to change the wording of it in the recipe, because I think others have been confused too. Thanks!


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