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 (i.e. canned pumpkin)
  • 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