Who doesn’t cheer for a stack of delicious pumpkin pancakes dripping with sweet maple syrup and melted butter? Pancakes are a favorite breakfast food for so many. We’ve given a standard pancake recipe a big, whole food upgrade by using whole wheat flour and adding vitamin A-rich pumpkin puree, both of which have loads of dietary fiber. We’ve also used pure maple syrup as a natural sweetener. You’ll never have to feel the slightest bit of guilt when you down a stack of these yummy whole wheat pumpkin pancakes.
Quick tip on these Pumpkin Pancakes
One batch of these fluffy, delicious Whole Wheat Pumpkin Pancakes feeds four, but feel free to double the recipe and freeze the rest for later. Simply place the remaining, cooled pancakes on a wire baking rack and freeze them until firm. Layer the pancakes between layers of parchment or waxed paper in an airtight container or freezer bag.
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Looking for a fun, fall-inspired breakfast dish that your friends and family will love? These pumpkin pancakes are sure to fit the bill! Not only are these whole grain pancakes absolutely scrumptious, but the pumpkin adds a healthy dose of fiber, vitamin A, and beta-carotene. You can serve them up the traditional way with maple syrup and a pat of butter, or top them with a dollop of homemade jam or apple butter. Makes 12 six-inch pancakes (4 servings)
Ingredients
- 2 cups whole wheat flour
- 1 tbsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 tsp sea salt
- 2 cups milk
- 1 cup pure pumpkin puree
- 2 large eggs (lightly beaten)
- 2 tbsp pure maple syrup (plus more for serving)
- 1 tbsp melted butter (plus more for cooking and serving)
Instructions
- Whisk flour, baking powder, Pumpkin Pie Spice, and sea salt together in a large mixing bowl and set aside.
- In a separate mixing bowl, whisk milk, pumpkin puree, eggs, 2 tablespoons maple syrup, and 1 tablespoon melted butter until combined. Pour the wet ingredients into the dry ingredients and stir just until combined. The mixture should have a few lumps and not be completely smooth. If the batter is too thick, thin out with a little more milk.
- Heat a nonstick griddle or skillet over medium-high heat. Add a little butter to the pan or griddle and spread it evenly. Ladle about 1/3 cup of the batter onto the heated, butter griddle or pan, working in batches as needed.
- Serve with maple syrup or jam.
Notes
To make these vegan, use 2 tablespoons ground flaxseed mixed with 6 tablespoons water in place of the eggs; and use non-dairy milk and coconut oil in place of the milk and butter.
To make these gluten-free, substitute 1 cup buckwheat flour plus 1 cup gluten-free flour blend.
November 10th, 2016 at 11:37 am
The pumpkin pancakes recipe is not correct, it does not say to make the batter!
November 14th, 2016 at 5:50 pm
Hi Louise,
Great catch! We’ve updated the recipe to direct you to pour the wet ingredients into the dry ingredients to create this yummy batter! Thanks for letting us know.
November 11th, 2016 at 9:38 am
Can you substitute wheat flour for another to make it gluten free, and the milk… are there substitutes with either nut or coconut milk? Thanks!
November 14th, 2016 at 6:41 pm
Hi Vanessa,
Definitely! Use gluten-free pancake mix for whole wheat flour and baking powder, add the rest of the ingredients and cook as directed. And feel free to swap in a nut-milk in place of dairy in this recipe. Personally, I love using almond milk!
Cheers 🙂
November 19th, 2016 at 5:47 pm
Can this batter be used for waffles too?
November 21st, 2016 at 6:35 pm
Hi Kerry,
Definitely! The only difference between pancakes and waffles is often the fat content of the batter. Waffles have a little additional fat, that’s what gives you the slightly airier, fluffy yet crisp waffle texture. Add an additional tablespoon of butter to the batter and you should be good to go!
Cheers!
November 13th, 2018 at 6:35 pm
My new favorite breakfast food! The second time we made them, we added 3/4 cup chopped fresh cranberries and half cup chopped walnuts. These are SO good!
★★★★★