Whole Wheat Pumpkin Pancakes Recipe

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 14 pancakes 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


  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.