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 Whole Wheat Pumpkin 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.
What to Serve with Whole Wheat 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!Print
These healthy pumpkin pancakes are packed with irresistible fall flavors. Double the recipe and freeze some for a quick, healthy breakfast.
- 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
- 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
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.
- Serving Size: 2 pancakes