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Whole Wheat Pumpkin Pancakes

Pumpkin Pancakes

By: Jen Hansard | last Updated: 11.10.2016 | COMMENTS: 7


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.

Whole Wheat Pumpkin Pancakes - Simple Green Smoothies

Quick tip on these Pumpkin Pancakes

One batch of these fluffy, delicious Whole Wheat 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.

Why Plant-Based Pancakes

This spice-infused recipe uses flaxseed instead of eggs to bind the mixture together. It also adds a healthy dose of omega 3’s. You won’t notice a difference in taste or texture, but you will be nourished with a superfood most often overlooked.

I’ve used whole wheat to boost the nutritional content. If you’re not a fan of the texture change, feel free to swap with all purpose flour.

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Whole Wheat Pumpkin Pancakes

Whole Wheat Pumpkin Pancakes

  • Author: Jen Hansard
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: One-Pan
  • Cuisine: American
  • Diet: Vegetarian

Description

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)


Scale

Ingredients

  • 2 cups whole wheat flour
  • 1 tbsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/2 tsp sea salt
  • 2 cups almond milk
  • 1 cup pure pumpkin puree
  • 2 Tbsp flaxseed, soaked in 6 Tbsp water 
  • 2 tbsp pure maple syrup (plus more for serving)
  • 1 tbsp melted vegan butter (plus more for cooking and serving)

Instructions

  1. Whisk flour, baking powder, Pumpkin Pie Spice, and sea salt together in a large mixing bowl and set aside.
  2. In a separate mixing bowl, whisk milk, pumpkin puree, flaxseed mixture, 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.
  3. 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.
  4. Serve with maple syrup or jam. 

Keywords: Pumpkin pancake recipe

Tags: , , ,    /   Categories: Plant-Based Meals, Recipes 

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COMMENTS
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  1. Donette says:

    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!

  2. Kerry McGrath says:

    Can this batter be used for waffles too?

    • SGS Rawkstar says:

      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!

  3. Vanessa says:

    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!

    • SGS Rawkstar says:

      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 🙂

  4. Louise says:

    The pumpkin pancakes recipe is not correct, it does not say to make the batter!

    • SGS Rawkstar says:

      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.

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