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A stack of whole wheat pumpkin pancakes on a white plate.
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Whole Wheat Pumpkin Pancakes

These healthy whole wheat pumpkin pancakes are light and fluffy - a favorite fall breakfast recipe for kids and adults alike!
Course Breakfast
Cuisine American
Keyword whole wheat pumpkin pancakes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 pancakes
Calories 124kcal
Author Snacking in Sneakers

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 Analysis (per pancake, does not include toppings): 124 calories, 5 g fat, 1 g saturated fat, 280 mg sodium, 17.5 g carbohydrate, 2 g fiber, 5 g sugar, 3 g added sugar, 4 g protein, Vitamin D: 3%, Calcium: 12%, Iron: 6%, Potassium: 3%

Nutrition

Calories: 124kcal