These fluffy whole wheat pumpkin pancakes are exactly what you need in your life. They’re healthy, made with whole grain flour and truly so easy.
Pancakes always bring me back to weeknight dinners.
Yes, you read that right – weeknight dinners. My family didn’t really do big weekend breakfasts because at least two of us kids (out of six) would likely have some sports game on the weekend.
More often than not, we would have “brinner” – AKA breakfast for dinner – during the week because it was quick and easy and something we all liked.
Let’s also just quickly move past the fact that I definitely grew up on Bisquick, so homemade pancakes from scratch wasn’t a normal thing for me until after college.
It’s kind of funny just how simple pancake mix is and you usually have everything you need already in your cupboards and fridge.
Pumpkin Pancakes Ingredients List
- whole wheat white flour – I use whole grain flour varieties for most baking and cooking. You can use whole wheat pastry flour, or half whole wheat with half-all purpose.
- baking powder – as the leavening agent that will make these pancakes super fluffy.
- pumpkin spice – Pumpkin pancakes must include pumpkin spice.
- canned pumpkin – Obviously we’re using some pumpkin here. Make sure to use canned pumpkin (and not pumpkin pie mix).
- egg – Eggs help provide structure but I am guessing you can sub a flaxseed “egg” or even a chia seed one.
- oil – just a touch!
- brown sugar – Just a hint of sweetness is perfect in the batter. Then you can go crazy with toppings as you wish.
- non-dairy milk of choice – I used oat milk here but feel free to use whatever you have on hand.
How to Make Healthy Pumpkin Pancakes
Making homemade pancakes couldn’t be easier. I like to mix the dry ingredients together separately – in this case the flour, baking powder and pumpkin spice.
Then begin mixing together the wet ingredients – starting with the pumpkin, egg and oil, before finally mixing in the milk.
Then add dry ingredients to wet and whisk until batter is smooth. Let the batter rest for a couple of minutes while griddle heats up.
You’ll want to make sure the griddle is nice and hot before adding any batter.
Pancake Making Tips
- Use a 1/4 cup measuring cup to scoop batter.
- Make sure griddle is hot (medium heat) before adding oil or butter to pan. THEN add batter.
- You’ll know when the pancakes are ready to be flipped once the edges start to raise and bubble. Once flipped, the other side should only need about another 2-3 minutes.
Making Pumpkin Pancakes for Meal Prep
- These pumpkin pancakes are actually great for meal prep too. What I like to do is let them cool on a cooling rack before adding to a storage container. If layering in a storage container, try adding parchment paper between layers to keep from freezing together.
- To reheat, I prefer the toaster oven (about 3-4 minutes) but microwave works too.
When it comes to toppings, melted coconut butter and a little pure maple syrup is always a good idea.
If you make this recipe, be sure to leave a comment and review below! I love hearing from you, and it helps others learn more about the recipe too!
- Preheat non-stick griddle or frying pan to medium heat. (or add butter)
- In a medium bowl combine dry ingredients (flour, baking powder, salt, and spices) and set aside.
- In a large bowl, whisk together pumpkin, egg, oil, sugar and gently pour in milk and whisk until combined.
- Carefully add dry ingredients into bowl of wet ingredients, using whisk to fully mix. Batter will be somewhat thick but pourable consistency. Allow batter to rest for 2 minutes.
- Using ¼ cup measuring cup, scoop batter into pan, making sure to leave enough room for flipping. Cook pancakes on one side until edges start to bubble and you can see the pancakes rise. Flip and continue cooking for anohter 2 minutes on other side, Use flat spatula to carefully transfer to plate or warm oven (200ºF).
- Top with your favorite toppings like maple syrup, a little whipped cream or yogurt, pecans, granola, etc.!
Flour – you can also use half whole wheat, half all-purpose flour. i.e. 3/4 cups whole wheat + 3/4 cups all-purpose.
*To make Homemade Pumpkin Pie Spice Mix for this recipe: 2 tsp ground cinnamon + 1/2 tsp ground nutmeg + 1/4 tsp cloves +1/4 tsp all spice + 1/4 tsp nutmeg.
Nutrition based on 1 serving = 3 pancakes
- Serving Size: 3 pancakes
- Calories: 251
- Sugar: 8g
- Fat: 6g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 8g
photography by Roberta Dall’Alba