Craving a delicious fall breakfast? These healthy whole wheat pumpkin pancakes are sure to be a favorite. Just imagine yourself snuggling up on a chilly fall morning, digging into a batch of these while the leaves are falling outside. Sounds perfect, right?!
These were one of the very first recipes I shared here on the blog. They were actually a recipe I used to make back when I taught kids in elementary school about food and nutrition. I’d drag a griddle into the classroom, and the kiddos loved seeing pancakes made from scratch.
Ready to cook? Let’s do it!
Note: This recipe was originally published in 2014 and has been updated in 2024.
Ingredients
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes and substitution suggestions:
- Pumpkin – You’ll want plain canned pumpkin for this recipe (not pumpkin pie filling). You can also use homemade pumpkin puree, or even butternut squash puree.
- Whole wheat flour – Because this includes all parts of the wheat kernel, it contains more fiber and minerals than refined flour. It’s a great choice for baked goods. However, if you don’t have whole wheat flour on hand, you can use all-purpose instead.
- Milk – I use 1% milk, but you can use any milk or milk alternative you prefer (almond, soy, oat – it all works).
- Pumpkin Pie Spice – Adds that quintessential fall flavor! If you don’t have this on hand, substitute with cinnamon instead.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by mixing the pumpkin, maple syrup, egg, milk, olive oil, and vanilla in a bowl. When that’s well combined, stir in the milk.
In another bowl, mix together the flour, baking powder, salt, and pumpkin spice. Stir until well combined.
Add the dry ingredients to the wet ingredients and stir well. If the batter looks too thick, add another splash of milk.
Heat up your griddle, then portion out your pancakes onto the griddle in the desired size. Cook for 1-2 minutes per side.
Now add any preferred toppings and enjoy!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
You can always go with the classic topping of pure maple syrup. Other ideas include vanilla Greek yogurt, fresh fruit, peanut butter or almond butter, or whipped cream. Another awesome option is to warm up frozen blueberries on the stovetop in a small pot, until they have released their juices. It’s a great way to minimize added sugar and still get a syrupy topping.
You can refrigerate leftover pancakes in a ziptop bag or airtight container. Store in the refrigerator for up to 3 days. Reheat in the microwave when ready to enjoy. If you plan to store longer than 3 days, freeze instead.
Yes. Allow the pancakes to cool for ten minutes, then place them in a ziptop bag or airtight container and place in the freezer. Use within 2-3 months for best quality.
Yep! Just use a milk alternative instead of dairy milk.
Why You’ll Love This Recipe
Here’s why I think you’ll love this recipe:
- Pancakes just taste so good when they’re made from scratch!
- They’re made with whole grains for more fiber and minerals.
- Pumpkin is packed with Vitamin A and adds natural sweetness.
- They’re lightly sweetened with pure maple syrup.
- Deeeelish after a long fall run or bike ride! (Especially when slathered with peanut butter and maple syrup)
More Pumpkin Recipes
If you’re looking for more delicious pumpkin recipes this fall season, be sure to give one of these a try:
- Pumpkin breakfast cookies
- No bake pumpkin truffles
- Matcha pumpkin pie
- Pumpkin Greek yogurt dip
- Pumpkin breakfast bars
- Pumpkin banana muffins
I hope you enjoy this recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Whole Wheat Pumpkin Pancakes
Ingredients
- ½ cup pumpkin puree
- 1 large egg
- 2 tbsp olive oil
- 2 tbsp pure maple syrup
- ½ tsp vanilla extract
- 1 cup 1% milk (or milk alternative of your choice)
- 1 cup whole wheat flour (spooned and leveled)
- 1 tbsp baking powder
- 1 tsp pumpkin pie spice
- ¼ tsp salt
Instructions
- In a large mixing bowl, combine the pumpkin, egg, olive oil, maple syrup, and vanilla. Whisk together, then add the milk and stir again until well combined.
- In a small mixing bowl, combine the flour, baking powder, pumpkin spice, and salt. Stir together.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Let the batter sit for a few minutes while you heat a large griddle to medium heat (or about 350 degrees F if it has a temperature dial).
- Add the batter to the hot griddle and cook pancakes for about 1-2 minutes per side. Repeat with remaining batter. Enjoy pancakes warm with your favorite toppings!
Notes
- This batter is naturally a bit thick as it results in fluffy pancakes – but if it appears too thick, add another splash of milk to thin it out a bit.
- This recipe makes approximately 8 large pancakes or 16 small silver dollar size pancakes. The nutrition analysis below assumes 8 pancakes.
Nutrition
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