Whole Wheat Pumpkin Pancakes


Yields: about 18-20 servings Prep Time: 10 minutes Total Time: 30 minutes

The favorite pumpkin pie spice has landed for breakfast in a wholesome whole wheat flour based pancake! Fluffy and perfectly spiced with the warm flavors of fall, starring the nutritionally dense pumpkin, these pancakes are rich in fiber, vitamin C and beta carotene.


2/3 cup pumpkin puree

1 cup whole milk

1 egg

2 tablespoons brown sugar

1 teaspoon vanilla

3 tablespoons melted butter, plus 1 teaspoon for cooking pan

1 1/2 cup whole wheat pastry flour

3 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon allspice


1. Combine pumpkin puree, egg, brown sugar, vanilla and butter in a bowl.

healthy whole wheat pumpkin pancakes

2. In a separate bowl, combine whole wheat pastry flour, baking powder, salt, cinnamon, ground cloves and allspice. Mix well.

3. Slowly mix half of the milk into the pumpkin mixture. Begin to add the flour mixture, one cup at a time and mix well until the flour is thoroughly combined into the batter.

4. Add the rest of the milk into the batter, incorporating with a whisk or a fork so there are no lumps.

healthy whole wheat pumpkin pancakes

(Note: My helper did not follow instructions, and everything was dumped in at once. So, we had a lot of lumps to whisk out!)

5. Heat a skillet pan to medium low heat (may differ depending on pan and heat source) and melt 1 teaspoon of butter.

6. When the pan is hot, slowly pour about 1/4 cup of batter into the pan.

7. Cook about 1-2 minutes until pancakes start to bubble through, then flip to other side for another minute or until thoroughly cooked. Remove from heat and serve.

healthy whole wheat pumpkin pancakes

healthy whole wheat pumpkin pancakes

So, it was the end of pumpkin week at The Nourished Seedling, where (I kid you not) I made a new pumpkin recipe every day. I felt exhausted and getting close to being rather tired of pumpkin. Plus, I swear the kids were starting to get a slightly orange hue to them…

However, I still had a teeny bit of freshly roasted and pureed pumpkin left that a friend had so kindly brought over. Morning came and I groggily (and rhetorically, mind you) asked my toddler what I should make for breakfast. She immediately answered, “pancakes.” Since I still hadn’t had coffee, I must not have been thinking clearly, because I just listened to her and started to work creating pumpkin pancakes.

These actually came together beautifully. What made it even more picturesque was the pure maple syrup drizzled on top and the orange-yellow leaves falling outside of the window. Soon enough someone started crying, another spilled their water all over and the third slammed their finger in a drawer. Picturesque can only last so long with three little ones…

Pin it on Pinterest!

whole wheat pumpkin pancakes

#recipe #pancakes #pumpkin #nutfree #breakfast

Related Posts

See All

Join Our Mailing List!

Never miss an update

This website, including this page, contains affiliate links.  This means that The Nourished Seedling may receive a percentage of any product you purchase when using the links in the posts, articles or recipes. There is no difference in the price of the products, yet your purchase supports the mission of The Nourished Seedling to help people to reach optimal health by living a healthy and balanced life.  Thank you for your support!

For more informtion on affiliates and disclaimers, please click here.

Please feel free to leave a comment!

*PLEASE NOTE* Anywhere you are asked for your email on this site, it is to verify you are a human (not a robot/computer).  Your email address will NEVER be published or sold.