Whole Wheat Pumpkin Pancakes Recipe

Name: Whole Wheat Pumpkin Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Canned Pumpkin Puree; 1 Egg; 2 teaspoons Pure Vanilla Extract; 1 teaspoon Pumpkin Pie Spice; 1 teaspoon Cinnamon; 1-1/2 cup Milk (plus More If Batter Is Too Thick); 1-1/2 cup Whole Wheat Flour; 1/2 teaspoons Salt; 1 Tablespoon Baking Powder; 2 Tablespoons Granulated Sugar; 1 Tablespoon Brown Sugar; Butter, For Serving And For Your Griddle; Maple Syrup, Chopped Pecans And Granola, Optional Toppings

Servings: persons

1 cup Canned Pumpkin Puree
1 Egg
2 teaspoons Pure Vanilla Extract
1 teaspoon Pumpkin Pie Spice
1 teaspoon Cinnamon
1-1/2 cup Milk (plus More If Batter Is Too Thick)
1-1/2 cup Whole Wheat Flour
1/2 teaspoons Salt
1 Tablespoon Baking Powder
2 Tablespoons Granulated Sugar
1 Tablespoon Brown Sugar
Butter, For Serving And For Your Griddle
Maple Syrup, Chopped Pecans And Granola, Optional Toppings

1
Preheat oven to 200 F. In a large bowl, whisk together pumpkin puree, egg, vanilla, pumpkin pie spice, cinnamon and milk. Add the flour, salt, baking powder, granulated sugar and brown sugar and mix to combine. Once combined, if mixture needs more moisture, splash in a little more milk. Batter should be pour-able.
2
Heat large non-stick skillet or griddle over medium-low to low heat. Smear a little bit of butter over the surface. One at a time ladle the batter onto the pan or griddle in your desired pancake sizes (don't crowd the pan-do this in batches if needed). Wait a minute or two, until the bottom is browned to your liking. Then flip to the other side and cook until browned to your liking. Pancakes should be light golden brown and set in the middle. Put the cooked pancakes on a cookie cooling rack in the preheated oven until serving. Repeat cooking the rest of the batter.
3
Top with butter, sprinkle with chopped pecans, granola and drizzle with warm syrup. Enjoy!

193

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

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 13 ingredients. The key ingredients include: 1 cup Canned Pumpkin Puree, 1 Egg, 2 teaspoons Pure Vanilla Extract, 1 teaspoon Pumpkin Pie Spice, and more.

Yes, 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!

Whole Wheat Pumpkin Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions