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By:Ashley
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.
FRIENDS. I made you another pancake recipe and it’s about damn time. It’s been way, way too long since I’ve made you pancakes and because it’s October, naturally I had to make you some pumpkin ones.
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
- 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– you can use store bought or make a homemade pumpkin pie spice using this simple recipe that uses just 4 ingredients!
- canned pumpkin –Obviously we’re using some pumpkin here. Make sure to use canned pumpkin (and not pumpkin pie mix). I haven’t tried using fresh pumpkin purée, but if you do, the batter might end up a little more liquid-y, so you might need to add a touch more flour (possibly 1 tablespoon more).
- 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.
If you’re a fan of pumpkin chocolate chip pancakes, feel free to add 1/3 cup mini chocolate chips to the batter!
How to Make 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 in a separate bowl – starting with the pumpkin, egg and oil, before finally mixing in the milk.
Lastly you’ll add the dry ingredients to the wet ingredients and whisk until batter is smooth. Let the pancake 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 follow with 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.
How to Meal Prep Pancakes
This pumpkin pancake recipe is actually great for meal prep too. Here’s how you do it…
- Let them rest on a wire rack until completely cool.
- If layering in a storage container, add parchment paper between layers to keep from freezing together.
- To reheat, I prefer the toaster oven (about 3-4 minutes) but microwave works too.
Topping Ideas
When it comes to toppings for pumpkin pancakes, make it extra special with these ideas:
- melted coconut butter
- cinnamon sugar pecans
- Chai Spiced Almond Cashew Butter <– my homemade recipe linked!
- pumpkin butter
- pure maple syrup, of course
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!
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Healthy Pumpkin Pancakes
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 2 reviews
Healthy Pumpkin Pancakes made with whole grains and lightly sweetened with maple syrup. These light and fluffy pancakes will definitely be your new favorite, with the option to make mini pancakes, too. Perfect for weekend mornings and freezer-friendly.
- Author: Ashley
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 12 medium pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups whole wheat white flour or whole wheat pastry flour
- 1 1/2 tablespoons baking powder
- 1/4 teaspoon salt
- 2 1/2 teaspoons pumpkin pie spice*
- 2/3 cup canned pumpkin puree
- 1 large egg
- 1 tablespoon oil
- 2 tablespoons brown sugar
- 1 1/4 cups non-dairy milk (almond, cashew, oat, etc. – not a protein blend)
Instructions
- 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, and sugar, then 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 another 2 minutes on other side. Use a wide, 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.!
Notes
FLOUR – you can also use half whole wheat flour, half all-purpose flour. i.e. 3/4 cups whole wheat flour + 3/4 cups all-purpose flour. Using a 1:1 gluten free baking flour also works.
*You can make Homemade Pumpkin Spiceusing this simple recipe that uses just 4 ingredients!
STORAGE – Leftover pancakes will keep in an airtight container in the fridge for 4 days.
FREEZE –Cool completely, then layer in an airtight container or freezer bag, placing parchment paper between layers to keep them from freezing together. Frozen pancakes will keep for up to 3 months.
REHEAT – Reheat in the toaster oven for 3-4 minutes, or in the microwave for 30 seconds – 1 minute.
Nutrition based on 1 serving = 3 pancakes
Nutrition
- Serving Size: 3 pancakes
- Calories: 278
- Sugar: 13g
- Sodium: 184mg
- Fat: 6g
- Saturated Fat: 1
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46
- Fiber: 7g
- Protein: 10
- Cholesterol: 48mg
photography by Roberta Dall’Alba
About Ashley
"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."
Reader Interactions
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Tamekia S says
Can the wheat flour be replaced with coconut flour or almond flour?
Reply
Ashley says
Unfortunately coconut and almond flours aren’t a 1:1 sub here so I am not sure how much you should use as I haven’t tested it this way. Sorry!
Reply
Cassie Thuvan Tran says
Oh wow, these look fantastic! I made a similar recipe but used a flax egg and protein powder–have to try this again except with whole wheat pastry flour to yield a fluffier texture! YUM <3
Reply
Jamye Z. says
Hi friend! I’m working in this recipe this morning and found a call out: the instructions for the dry ingredients mention salt, but salt’s not in the ingredient listing. I’m just using my judgement to add it. ☺️
Reply
Ashley says
Ah thank you for letting me know! Will fix! 🙂
Reply
K says
How much salt pls?
Reply
Ashley says
sorry about that! Just 1/4 tsp
Toni says
Hi. Is it okay to refrigerate or freeze the batter?
Reply
Ashley says
Hello – you can refrigerate the batter a day ahead but I haven’t tried freezing this.
Reply
Jessica Moreau says
So yummy made for my 5 year old and froze some for weekdays!
Reply
Sara says
I love this recipe! Toddler approved too. One question, can I use dairy milk? It shouldn’t affect the outcome right?
Reply
Ashley says
Yes you can use dairy milk! The only milk I can see affecting it would be like a protein based plant milk, i.e. pea protein.
Reply
Jessica Moreau says
So quick and yummy! Perfect fall pancakes
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