Whole Wheat Pumpkin Pancakes

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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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: homemade pumpkin pancakes, pumpkin breakfast, whole wheat pumpkin pancakes

Servings: servings (2 pancakes per person)

Calories: 219kcal

Author: Rachel Tiemeyer

Ingredients

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 sub: 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

Instructions

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

Video

Notes

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.

Nutrition