Fluffy Whole-Wheat Pumpkin Pancake Recipe

Your fall breakfast cravings are answered with a tall, fluffy stack of Pumpkin Pancakes. These wholesome pancakes combine whole wheat flour, pumpkin purée and warm pumpkin spice for a comforting, seasonal meal. The batter mixes in one bowl and the pancakes freeze well, making them ideal for meal prep and quick weekday breakfasts.

These pancakes are inspired by the fluffy pumpkin pancakes I used to order at a local café. I wanted a healthier, home-friendly version that preserved that light, airy texture while adding the nutty depth of whole wheat flour and the bright flavor of real pumpkin.

Why you’ll love this recipe:

• Made with whole wheat flour and pumpkin purée for a hearty, nutritious breakfast.
• Light, fluffy texture despite the whole grain flour.
• One-bowl batter—easy to make and clean up.
• Freezer friendly for quick reheating and meal prep.

Recipe ingredients

You don’t need a boxed mix. These pancakes come together using simple pantry staples and are easy to adapt to what you have on hand.

Ingredient notes

• Whole wheat flour gives these pancakes a pleasant, nutty flavor and a hearty texture while still allowing a fluffy end result. For a lighter crumb, substitute white whole wheat flour or use half all-purpose and half whole wheat flour.
• Milk can be dairy or your preferred non-dairy alternative. Unsweetened almond milk works well in this recipe.
• Pumpkin should be pumpkin purée (homemade or canned). Do not use pumpkin pie filling, which contains added sugar and spices.
• Baking powder is the leavening that creates lift. This recipe uses a generous amount to achieve an ultra-fluffy texture.
• Spices—pumpkin pie spice and extra ground cinnamon provide the warm fall flavor. You can adjust the spice levels to suit your taste.

How to make these pumpkin pancakes

This is a straightforward one-bowl recipe. Combine the wet ingredients, stir in the dry ingredients until just combined, and cook on a preheated griddle. Avoid over-mixing to keep the pancakes tender.

Pro tip: See the notes below for freezer instructions so you can make a large batch ahead of time.

1. Preheat a large nonstick griddle or skillet over medium heat.
2. In a large bowl, whisk the wet ingredients together: 2 large eggs, 1/4 cup oil, 1/2 cup pumpkin purée, 1 3/4 cups milk (or milk alternative) and 2 tablespoons pure maple syrup.
3. Add the dry ingredients and stir just until incorporated: 2 cups whole wheat flour, 2 tablespoons baking powder, 1 teaspoon pumpkin pie spice, 1 teaspoon ground cinnamon and a pinch (about 1/8 teaspoon) of salt. Do not overmix.
4. Scoop about 1/4 cup batter per pancake onto the preheated griddle (an ice cream scoop works well). Cook 2–3 minutes until bubbles form on the surface and the undersides are golden brown.
5. Flip and cook 2–3 minutes more until cooked through. Repeat with remaining batter. Serve warm with maple syrup and pecans if desired.

Recipe notes

• If your pan isn’t nonstick, lightly grease it with butter, oil or nonstick spray to prevent sticking.
• Freezer instructions: Cool cooked pancakes completely on a wire rack in a single layer, then freeze the rack so the pancakes firm up without sticking together. Once frozen, transfer pancakes to a zip-top bag and store for up to 3 months. Reheat in a toaster on a light setting or in a warm oven until heated through.
• For a lighter texture, replace half the whole wheat flour with all-purpose flour or use white whole wheat flour in place of regular whole wheat.

More pumpkin recipes you’ll love

• Gluten-free Pumpkin Bread
• Pumpkin Breakfast Cookies
• Pumpkin Chocolate Chip Bread
• Pumpkin Coffee Cake
• Healthy Pumpkin Muffins
• Pumpkin Chia Overnight Oats
• Pumpkin Granola

Did you try this recipe? If so, please leave a review and share how yours turned out.

Note: This recipe was originally published in November 2017. Photos and instructions have been updated for clarity and additional recipe information added.