Whole Wheat Pumpkin Pancakes

Whole Wheat Pumpkin Pancakes | www.motherthyme.com
 
Can you believe we are half way in the month of September already?  In a few more days it will officially be fall and before you know it we will be getting  ready for the holidays.  Time just seems to fly by.  
 
I had extra pumpkin puree leftover after making my cute little Pumpkies last week that I wanted to use up, so over the weekend I incorporated it in to Sunday breakfast and created these delicious Whole Wheat Pumpkin Pancakes.  I love whole wheat combined with pumpkin; I think it makes it taste richer.  
 
As I do with many of my recipes, I make extra to have ready for during the week.  In the morning, I just need to reheat to make a quick and delicious breakfast for the twins.  They loved these.  I serve these to them without any syrup so I don’t have little sticky fingers all over and these are moist and delicious plain or with a little butter.  These would be great with pure maple syrup or pecan syrup too.
 
The perfect taste of fall!  Enjoy!
 
Whole Wheat Pumpkin Pancakes | www.motherthyme.com
 
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Whole Wheat Pumpkin Pancakes

  • Yield: 10 pancakes 1x

Ingredients

Units Scale
  • 1 1/2 cups whole wheat flour
  • 3 teaspoons baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/4 cup milk
  • 1 cup pumpkin puree
  • 1 large egg, lightly beaten
  • 2 tablespoons butter, melted

Instructions

  1. In a large batter bowl stir together flour, baking powder, sugar, salt, cinnamon and pumpkin pie spice.
  2. Make a well in the center and add in milk, pumpkin puree, egg and butter and stir until well combined.
  3. Preheat a large greased skillet and pour desired amount of batter. Flip pancakes when tiny pin size bubbles begin to form.
  4. Serve warm.

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31 Comments

  1. Scrumptious pumpkin pancakes are a marvelous start to autumn. My brother just sent me freshly ground whole wheat flour and this recipe is a perfect way to use my treasure!

  2. thanks so much for this recipe. I googled whole wheat pumpkin pancakes and came across your website. I was looking for a new healthy breakfast recipe for my 13 month old daughter. I made a batch of these tonight and they turned out wonderful. Thanks again!!

  3. Hi Melissa! So happy you tried the recipe and liked them! My twins are 15 months and they love these too. I make a batch and freeze some and I have them to grab in a snap. These freeze really well. Glad you found this site!

  4. I woke up craving pancakes (the last one I had was like 4 months ago) and found your awesome recipe. They’re really less carbageddon than classic one but without sacrificing the taste!
    Thanks for sharing this!
    Peace
    Mike

  5. I am wondering if I did something wrong. I tried to make these this morning and they batter was really thick. I used refrigerated pumpkin puree (leftover from a cookie recipe yesterday) and am wondering if that changed the consistency….the instructions say to pour desired amount of batter….my batter was certainly not pourable.

    1. Thanks for your comment. The batter will be somewhat thick but you should be able to still pour it or ladle the batter onto the pan. It shouldn’t have been a problem using the pumpkin puree you used. If you try it again or have the batter still left, thin it out with additional milk. Hope that helps!

  6. What do you think about using buttermilk instead of milk for this recipe? I love buttermilk pancakes and always substitute whole wheat flour for white, but I wonder if it will change a. the consistency and b. the taste too much. In the Joy of Cooking when they substitute buttermilk, they also change the amount of baking soda and baking powder in the recipe to compensate.

  7. I love whole wheat pancakes and found this recipe looking for a Fall tasty morning cake. I did add walnuts and sprinkled with powdered sugar before serving. Love this recipe! Thanks for sharing it!

  8. My (very picky) son and husband loved these, we froze a bunch for quick before school breakfasts (although on weekdays he gets them with peanut butter and raisins, no syrup!).

  9. These pancakes are ABSOLUTELY AMAZING. I make them once a week! They are healthy but also so thick and delicious. They remind me of the multi grain pancakes from Village Inn which I looooove but could never recreate. Sometimes I add flax and chia seeds for some extra protein and nutrients. So delicious! Thank you for sharing! I never close out of the tab with this recipe because I use it so much. I almost have it memorized!!

  10. Hi Jennifer, searched for ‘whole wheat pumpkin pancakes’ and chose your recipe….very happy I did. Big hit with everyone at a big brunch including the kids who went nuts for them.

    Thank you for posting.

    Josh in Los Angeles

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