Whole Wheat Pumpkin Pancakes
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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.
Plus, 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!
Video Tutorial: Whole Wheat Pumpkin Pancakes
How to Freeze Pancakes:
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.
So easy!
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 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!
Whole Wheat Pumpkin Pancakes Recipe
These healthy pumpkin pancakes are packed with irresistible fall flavors. Double the recipe and freeze some for a quick, healthy breakfast.
Ingredients
- 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 melted butter or coconut oil, plus more for greasing skillet
- 2 eggs
- 1/2 cup pumpkin puree (sub: sweet potato puree)
- 1 teaspoon vanilla
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Instructions
Make It Now:
- In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and brown sugar.
- In a medium mixing bowl, whisk together the milk, melted butter/oil, eggs, pumpkin, and vanilla.
- Pour the wet ingredients into the dry ingredients. Stir together just until smooth, but do not over mix.
- 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 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.
Nutrition Information
- Serving Size: 2 pancakes
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I made with 1/2 white flour and 1/2 whole wheat flour….SO delicious! I love the optional substitution ingredients in parenthesis. These pancakes were absolutely delicious, fluffy, and had a slight pumpkin taste. Amazing with homemade buttermilk syrup!
★★★★★
Thanks! Oh my, tell us more about homemade buttermilk syrup.
Rare for me, I made this one almost exactly as written. As I am only cooking for one, I did cut the recipe in half and still had plenty to freeze. But then my one change was that I added blueberries. Delicious!
★★★★★
I’m that kind of cook, too. Always tinkering with a recipe. I’m so glad you enjoyed this one. Love the ideas of adding blueberries. I do that for some of the kids. Thanks for the review!
Yummmmm we love these so much I have to triple the recipe and freeze leftovers. Be sure to try them as waffles too!
★★★★★
I just made a huge batch for my freezer too! Love the idea of trying them out as waffles.
Is the nutritional info for the entire recipe? Ha, my jaw dropped a bit at 1400+ calories per serving. Wondering how best to divide that out. 2-3 pancakes per serving, and it makes 14? I watch calories and macros, so trying to see how best to incorporate into meal plan. Thanks!
Just wanted to post and say THANK YOU so much for putting the “Jump to Recipe” and “Print Recipe” button at the top of each page – I wish the whole internet would follow suit! 🙂 So handy and thoughtful – thank you! I love your site, your recipes and menu plans – keep up the good work! (Oh and I just mixed up a double batch of these pumpkin pancakes to make for breakfast tomorrow morning – haven’t tried yet but I’m sure they will be great!)
You’re welcome. Love that it’s helpful to you! And…so glad you all like the Pumpkin Pancakes, too. So smart to double batch it. Take care, Melinda!
Amazing. Amazing. Amazing. I just started freezer cooking because I was on the fast track to restaurant only life style. Found these and had to try them. And oh my goodness, if I had any less self control I’d probably eat the whole batch. Thank you for sharing!
★★★★★
I’m so glad this worked well for you and that you’ve embraced freezer cooking, Sheri! I hope you find lots of yummy recipes on our site and in our cookbook, From Freezer to Table.
Love it . Still didn’t try the freezer batch but the fresh ones were amazing and you can hardly feel the pumpkin
★★★★★
Thanks, Sahar. Love hearing that!
These were wonderful! I added pecans. I agree that they aren’t too pumpkin-y and I like ways to squeeze veggies in like this. I was worried when I melted the coconut oil only to have it immefiately make hard lumps when I added the eggs and milk, but they tasted great. Thank you!
★★★★★
Awesome, so glad your family enjoyed them. Love the idea of adding pecans.