Whole Wheat Pumpkin Pancakes

By Rachel Tiemeyer
September 17, 2021

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.

whole wheat pumpkin pancakes being sliced into

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!

Pumpkin pancake mix

Video Tutorial: Whole Wheat Pumpkin Pancakes

How to Freeze Pancakes:

whole wheat pumpkin panckes with syrup on top

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!

Whole wheat pumpkin pancakes with syrup and pecans

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!

collage image of top 10 pumpkin recipes

Whole Wheat Pumpkin Pancakes Recipe

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 7 servings (2 pancakes per person) 1x
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: American


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:

  1. In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and brown sugar.
  2. In a medium mixing bowl, whisk together the milk, melted butter/oil, eggs, pumpkin, and vanilla.
  3. Pour the wet ingredients into the dry ingredients. Stir together just until smooth, but do not over mix.
  4. 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.
  5. 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

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63 replies
  1. CatherineNM says:

    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!

    • Rachel Tiemeyer says:

      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!

  2. Karen says:

    Yummmmm we love these so much I have to triple the recipe and freeze leftovers. Be sure to try them as waffles too!

  3. Tara says:

    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!

  4. Melinda says:

    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!)

    • Rachel says:

      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!

  5. 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.

  6. Sahar says:

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

  7. 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!

  8. 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.

  9. 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!

  10. 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!

  11. 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!

  12. tracy says:

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

  13. 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.

  14. 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.

  15. 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!

  16. 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.

    • 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!

    • 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!

  17. 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)

  18. 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 🙂