100% Whole Wheat Pumpkin Pancakes Recipe

Name: 100% Whole Wheat Pumpkin Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Whole Wheat Flour; 2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1 teaspoon Ground Cinnamon; 1/2 teaspoons Ground Nutmeg; 1/4 teaspoons Ground Allspice; 1/8 teaspoons Ground Cloves, Scant; 2 whole Eggs; 1 cup Buttermilk; 3 Tablespoons Applesauce Or Vegetable Oil; 1 Tablespoon Honey (or 3 Tablespoons Of Sugar Or Malted Milk Powder); 1/2 cups Pumpkin Puree (such As Libby's)

Servings: persons

1 cup Whole Wheat Flour
2 teaspoons Baking Powder
1/2 teaspoons Salt
1 teaspoon Ground Cinnamon
1/2 teaspoons Ground Nutmeg
1/4 teaspoons Ground Allspice
1/8 teaspoons Ground Cloves, Scant
2 whole Eggs
1 cup Buttermilk
3 Tablespoons Applesauce Or Vegetable Oil
1 Tablespoon Honey (or 3 Tablespoons Of Sugar Or Malted Milk Powder)
1/2 cups Pumpkin Puree (such As Libby's)

1
1. Preheat skillet until water drops sizzle and disappear, or 350u00b0F on an electric skillet. In a batter bowl, mix whole wheat flour, baking powder, salt and spices. Whisk together.
2
2. Add eggs, buttermilk, applesauce, honey and pumpkin puree. Whisk together until combined. Do not overbeat. Add 1-2 tablespoons of buttermilk if the batter is very, very thick.
3
3. Pour batter onto the skillet and flip when small bubbles form on top. Cook another 3 minutes or so until the other side is golden brown. Do not take off the griddle too early-thicker whole wheat pancakes tend to take longer to cook than regular pancakes.
4
Enjoy with pumpkin butter, apple butter (my son's favorite), bananas and nuts, maple syrup, or Cool Whip just like a pie!

697

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Whole Wheat Flour, 2 teaspoons Baking Powder, 1/2 teaspoons Salt, 1 teaspoon Ground Cinnamon, and more.

Yes, 100% Whole Wheat Pumpkin Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

100% Whole Wheat Pumpkin Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions