This post may contain affiliate or sponsored links. Please read our disclosure policy.
These Whole Wheat Pumpkin Pancakes are a part of our family’s regular breakfast rotation for good reason. They have sneaky vegetables (i.e. pumpkin this time) and 100% whole grain in them but retain their light, fluffy texture.
Why You’ll Love This Recipe
They’ve got a delicious “fall is almost here” flavor because of the 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 extras.
To reheat: Pop them in the toaster. Then microwave for about 20 second intervals, as needed to heat through.
- White whole wheat flour
- Baking powder
- Brown sugar (sub: liquid stevia)
- Avocado oil or melted butter/coconut oil
- Pumpkin puree (sub: sweet potato puree)
Note: Find our full printable recipe with ingredient amounts and directions at the bottom of this post.
What to Serve with Pumpkin Pancakes:
Aside from the obvious partners in crime (maple syrup and butter) we’d highly recommend these with bacon using our No-Fail Way to Cook Bacon.
Feel free to make the pancakes extra decedent with toasted pecans and Maple Whipped Cream!
Want More Pumpkin Recipes?
With YEARS worth of content and recipes on Thriving Home, it can be easy to forget about some amazing pumpkin recipes that we have shared over the years. Here are our Top 10 Pumpkin Recipes that you simply must try!
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
- 2 cups white whole wheat flour (sub: 1/2 whole wheat and 1/2 unbleached all-purpose flours)
- 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 (sub: plain almond milk)
- 4 teaspoons avocado oil or melted butter/coconut oil, plus more for greasing skillet
- 2 eggs
- 1/2 cup pumpkin puree (sub: sweet potato puree)
- 1 teaspoon vanilla
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Make It Now:
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and brown sugar.
- Mix Wet Ingredients: In a medium mixing bowl, whisk together the milk, oil (or melted butter), eggs, pumpkin, and vanilla.
- Combine: Pour the wet ingredients into the dry ingredients. Stir together just until smooth, but do not over mix!
- Cook Pancakes: Preheat a large skillet over medium heat. Grease the pan with cooking spray or butter. Using 1/3 cup batter per pancake, cook until bubbles form on the surface. Then flip and cook until golden brown.
- Serve: Serve warm with butter and real maple syrup.
Freeze For Later: Fully cook and cool. Freezer in single layers, divided by parchment or wax paper, in a gallon-sized freezer bag or container. Squeeze out all the excess air, seal tightly, and freeze.
Prepare From Frozen: Pop them in the toaster. Then microwave for about 20 second intervals, as needed to heat through.
- Serving Size: 2 pancakes
We’d love your feedback! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.