Whole Wheat Pumpkin Pancakes Recipe {Freezer Meal}

Whole Wheat Pumpkin Pancakes. An easy, nutritious, freezer-friendly breakfast idea that the whole family will devour.

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 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 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

  • Author: Thriving Home
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 14 pancakes 1x


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 (i.e. canned pumpkin)
  • 1 teaspoon vanilla


  1. Mix the first six dry ingredients (flour through brown sugar) in a large bowl.
  2. Mix the remaining wet ingredients (milk through vanilla) in another.
  3. Pour the wet ingredients into the dry ingredients. Whisk together just until smooth, but do not over mix.
  4. Let the batter rest for about 5 minutes.
  5. Using 1/3 cup batter per pancake, cook in a greased 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.


Freezer Instructions:
To Freeze: 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.
To Prepare: Pop them in the toaster. Then microwave for about 20 second intervals, as needed to heat through.


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

Whole Wheat Pumpkin Pancakes

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  1. Sheri says

    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!

    • Rachel says

      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.

  2. Sahar says

    Love it . Still didn’t try the freezer batch but the fresh ones were amazing and you can hardly feel the pumpkin

    • Rachel says

      Thanks, Sahar. Love hearing that!

  3. Alisa says

    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!

    • Rachel says

      Awesome, so glad your family enjoyed them. Love the idea of adding pecans.

  4. Emily says

    Would almond milk work in place of the milk for dairy free folks?


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  10. Mina says

    The best pancakes I have ever had! Thank you for the recipe. We have made these 3 times in the last two weeks. So delicious.

    • Rachel says

      Mina, this makes me so happy you enjoyed them! This one and the Oatmeal Pancakes in our recipe index are the only ones I make for my family anymore.

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  12. jolene trick says

    Could I use sprouted flour?

    • Rachel says

      I haven’t used sprouted flour before, so I’m not quite sure how to substitute it.

  13. Christy says

    Made these this morning to freeze. No matter the cooking temperature, they were gooey inside. I took the remaining batter and made waffles with it and they turned out perfectly. Thanks!

  14. Brittany says

    To those of you who are having problems with sticky batter, I would suggest cooking them on medium low and in scoops of about a 1/3 cup per pancake. Whole wheat flour is generally more gooey than white flour. I did this and they turned out great!

  15. Bri says

    Would I use the same amount of unbleached flour in place of the whole wheat?

    • Rachel says

      I imagine that would work but haven’t tried myself.

  16. Sahira says

    These were so good!!!!

  17. Jamie says

    Made these tonight for my son and will be freezing them. I have to take his breakfast to school and pancakes are his favorite. These came out soooo good. Your blog is my absolute favorite. Thanks!

    • Rachel says

      Thanks, Jamie! So glad you liked these pancakes and that they can be a help to your family!

  18. tracy says

    LOVED these! Thank you so much – multiple people exclaimed about how good they were and we loved the wholesomeness of the ingredients.

  19. frances says

    This looks so delicious! I can’t wait to try it.
    I was wondering….can I also use this recipe to make waffles? If so, would I have to make any adjustments to the recipe?

    Thanks so much!

    • Rachel says

      I have a friend who said she did this and it worked. I don’t see why not! Also, you might check out the Pumpkin Protein Waffles recipe on our site. I made those for the kids last night and they are awesome.

  20. Alex says

    Looks delicious! I’m wondering if these would be freezer-friendly? Maybe make a larger batch and freeze the leftover pancakes for another day?

    • Rachel says

      OH yes!! Definitely. Just cool and freeze in a freezer bag. To warm, toast in the toaster and then microwave in 10-20 second increments until the inside is warmed through.

  21. Rebekah says

    Love love love these!! We topped ours with toasted pecans to add to the fall flavor profile- super yummy!! Thanks for the delicious recipe!

    • Polly says

      Good idea on the pecans! I am for sure doing that next time.

  22. Melissa says

    So upset I wasted ingredients on this! I’ve cooked since I was a girl, and never have I had problems with pancakes sticking so badly. I threw the mess out!

    • Rachel says

      Sorry to hear about this; that’s so frustrating when a recipe doesn’t work out. But, Polly and I both make these regularly and don’t have a problem with sticking at all. I’m wondering if you left out an ingredient or just didn’t have enough oil on the pan itself?

    • Lois says

      I am so sorry these didn’t work for you, Melissa! I made them for my family of 6 earlier this week and had no problems. Maybe give it another shot with a smaller batch?? We used a ceramic pan and coconut oil.

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  24. Kelly says

    could I sub maple syrup for the brown sugar/liquid stevia? If so, how much would you recommend? Thanks!

    • Rachel says

      Oh sure. I think that would be fine. I don’t know the exact exchange for maple syrup to sugar, but I would probably just try 1 tablespoon. If you’re topping it with syrup anyway, it’ll be fine!

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  27. C.R. says

    Do you use the large canned pumpkin or small?

    • Rachel says

      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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  33. Irene says

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

    • Rachel says

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

  34. Laura says

    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)

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

    • Rachel says

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

  37. 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…

  38. Rebecca says

    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 🙂