Whole Wheat Pumpkin Pancakes

These healthy pumpkin pancakes are packed with irresistible fall flavors. Although they’re made with 100% whole wheat flour, these flapjacks retain their light, fluffy texture. Top with Maple Whipped Cream for even more decadent fall flavor.

Why You’ll Love This Recipe

Much like our Pumpkin French Toast, these healthy pumpkin pancakes are the epitome of the fall season in our house, although we eat them year-round. Here’s what’s to love about this recipe:

• Nutritious: Thanks to the pumpkin puree and 100% whole wheat, these pancakes are filled with vitamins, minerals, and satiating fiber. (I added just a little bit of brown sugar for sweetness but feel free to leave it out if you want.)
• Fall Flavors: The pumpkin, cinnamon, and nutmeg add autumnal flavor notes and will make your house smell amazing.
• Freezer-friendly: Double and freeze a batch for busy mornings.

• White whole wheat flour – To make sure these whole wheat pancakes turn out light and fluffy, you will need to find this specific kind of whole wheat OR use half all-purpose flour and half regular whole wheat flour. Find white whole wheat flour in health food stores, larger grocery stores, or online here.
• Brown sugar – I chose to add a small amount of brown sugar because it adds a hint of sweetness and goes so well with the pumpkin, cinnamon, vanilla, and nutmeg. However, feel free to either leave it out or use a healthier sweetener option like coconut sugar, xylitol, or liquid stevia.
• Milk – I’ve tested this recipe with nearly every kind of milk, including plain, non-dairy milk. It always turns out fine, so use whatever kind you have on hand.

Note: Find our full printable recipe with ingredient amounts and directions at the bottom of this post.

How to Make Healthy Pumpkin Pancakes

1. Mix Ingredients: In a large mixing bowl, whisk together flour, baking powder, cinnamon, nutmeg, salt, and brown sugar. In a medium mixing bowl, whisk together the milk, oil (or melted butter), eggs, pumpkin, and vanilla.

2. Combine: Pour the wet ingredients into the dry ingredients. Stir together just until smooth, but do not over mix!

3. 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.

4. Serve: Serve warm with butter and real maple syrup (and perhaps Maple Whipped Cream).

What to Serve with Pumpkin Pancakes

Aside from the obvious partners in crime (maple syrup and butter) we’d highly recommend topping them with toasted pecans and Maple Whipped Cream and a side of Baked Bacon.

Or, if you’re trying to stick with the “healthy” theme, serve these with a Baked Omelette or Cheddar Chive Egg Bites and our Classic Fruit Salad instead.

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, like our Pumpkin Spice Latte, Pumpkin Chocolate Chip Muffins, or Pumpkin Baked Oatmeal.

Here are our Top 10 Pumpkin Recipes that you simply must try!