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Pumpkin pancakes stacked on a plate with syrup, a pat of butter, and pecan pieces on top.

Whole Wheat Pumpkin Pancakes

These healthy 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.

Yield: 7 servings (2 pancakes per person) 1x
Prep: 10 minutesCook: 20 minutesTotal: 30 minutes


  • 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 (sub: plain almond milk)
  • 4 teaspoons avocado oil or melted butter/coconut oil, plus more for greasing skillet
  • 2 eggs
  • 1/2 cup pumpkin puree (sub: sweet potato puree)
  • 1 teaspoon vanilla

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Make It Now:

  1. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and brown sugar.
  2. Mix Wet Ingredients: In a medium mixing bowl, whisk together the milk, oil (or melted butter), eggs, pumpkin, and vanilla.
  3. Combine: Pour the wet ingredients into the dry ingredients. Stir together just until smooth, but do not over mix!
  4. 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.
  5. Serve: Serve warm with butter and real maple syrup (and perhaps Maple Whipped Cream).

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.


    • To make sure these whole wheat pancakes turn out light and fluffy, you will need to find white whole wheat flour OR replace it with 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.

    • 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.

    • 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.
    • For Gluten-Free: Replace the flour with 1:1 gluten-free baking flour like Bob’s Red Mill.
    • The pumpkin puree can be replaced with sweet potato puree, butternut squash puree, mashed overripe bananas, or applesauce. If using the bananas or applesauce, leave out the brown sugar ingredient.

© Author: Rachel Tiemeyer
Cuisine: American Method: Stove Top