Whole Wheat Pumpkin Pancakes are up there in the Ultimate Fall Breakfasts list. They’ve got the flavor of a pumpkin pie, but in the form of pancakes. It’s like having fluffy pieces of pumpkin pie. A giant stack of these is how I’m starting off my Thanksgiving week.
Jump to Recipe
I had put down pancakes on my list of pumpkin things-to-make at the very beginning of fall because I really like pancakes in general, but I got so consumed by all the other recipes that were so much easier to photograph that this just remained on there. So this morning I finally made myself wake up a little early before heading to work so I could have the time.
It took me 1 hour, 1 HOUR guys, to set up this shot and take the photos. All these months of food blogging and I’ve still not learned to estimate right. I ended up rolling in to my office at 10:45. Definitely not what I had planned for.
At 9:40, left-shoulder little-me was like “just leave it be and make them again tomorrow”, but then the right-side one went “what if you crave something else tomorrow?”. Well you already know who won.
Thankfully the pictures turned out great, if not, I’d have been pretty upset!
Now let’s talk about the actual dish itself.
You might think that with the whole wheat and pumpkin puree in there, they might be dense and cake like, but no. They’re light and moist and puffy and fluffy. And perfectly spiced too!
Toppings? Oh there’s way too many combinations here!
- Peanut Butter
- Banana
- Butter
- Pumpkin Seeds
- Chocolate Chunks (Stevia-sweetened)
- Granola
- Maple Syrup (Stevia-sweetened)
I’m so glad this made 9 pancakes so I could mix and match!
Fall-Perfect Whole Wheat Pumpkin Pancakes
Ingredients
- ½ cup Whole Wheat Flour, 60g
- 1½ tsp Baking Powder
- ⅓ tsp Pumpkin Pie Spice
- ⅛ tsp Nutmeg Powder
- ⅔ Egg
- ⅓ cup Pumpkin Puree, Canned, 40g
- ½ cup Almond Milk
- 1 tsp Coconut Oil, or Melted Butter
- ½ tsp Vanilla Extract
- Stevia Sweetener, 2 tsp sugar worth (Use your brand's Conversion Chart)
Toppings:
- Peanut Butter
- Butter
- Granola
- Pumpkin Seeds
Instructions
- In a small bowl, combine and uniformly mix flour, baking powder and spices.
- In a large bowl, whisk together remaining ingredients.
- Add dry ingredients into wet, and stir gently to combine, pressing along the side of the bowl to remove large clumps. Don’t over-mix.
- Heat a large nonstick skillet on medium-low and spoon out about 2½ Tbsp mixture on it (2-3 pancakes on one skillet at a time).
- Cook for about 2 minutes until large bubbles appear all over the pancake, and edges are dry.
- Flip carefully and cook other side for 1 minute.
- Remove from pan and repeat with remaining batter.
- Keep pancakes warm in a 200°F oven, or warm them in a microwave for serving.
- Serve warm with your choice of toppings!
Notes
- Make sure to use pumpkin puree, and not pumpkin pie filling.
- If the coconut oil hardens added to other liquids, microwave the wet mix about 10-15 seconds.
- Let the pancakes cool completely before storing so they remain fresh.
- Room temperature: 2-3 hours, in an airtight container.
- Fridge: 3 days in an airtight container.
- Freezer: 3 months, stacked with wax paper in between and placed in freezer bags.
- Servings: 9 x 3” pancakes | Serving size: 3 pancakes
- Calories: 122kcal
- Fat: 5.9g | Saturated fat: 3.9g
- Carbohydrates: 14g | Fiber: 2.9g | Sugar: 0.6g
- Protein: 3.9g
Hey! I'm Haylee
Google Software Engineer
I use my passion for baking (and eating) to create healthy, high-protein, good-for-you and diet-friendly desserts and sweet treats that are actually delicious.
Come join me in Hayl's Kitchen and let's eat high protein, sweet and guilt free!