Your autumn mornings will feel complete with a tall, fluffy stack of Pumpkin Pancakes. These pancakes are hearty yet light, made with whole wheat flour, pumpkin purée and warm pumpkin spice. The batter mixes up in one bowl and the finished pancakes freeze well, making them an excellent option for meal prep and busy mornings.
When I was growing up, my mom made pancakes every Sunday morning before church. Those breakfasts felt like a little ritual we all looked forward to. While I enjoy many pancake varieties, from Greek yogurt blueberry pancakes to oat flour pancakes, these whole wheat pumpkin pancakes are my autumn favorite. They call to mind a cozy local café we loved as newlyweds that served impossibly fluffy pumpkin pancakes dusted with spice. After the café closed, I worked to recreate that memory in a healthier, home-friendly version — and this recipe is the result.
Why you’ll love this recipe:
- Packed with whole wheat flour and pumpkin purée for a nutritious, satisfying breakfast.
- Warm pumpkin spice and cinnamon give classic fall flavor without overpowering the pancakes.
- The batter comes together in one bowl for easy prep and quick cleanup.
- Freezer-friendly: make a batch ahead and reheat for busy mornings.
Recipe ingredients
No need for boxed pancake mixes — this recipe uses a handful of pantry-friendly ingredients that are easy to swap if needed.
Ingredient notes
- Whole wheat flour: Adds a nutty, hearty flavor while still producing fluffy pancakes. For a lighter texture, use white whole wheat flour or a half-and-half mix of all-purpose and whole wheat flour.
- Milk: Unsweetened almond milk works well; substitute any dairy or non-dairy milk you prefer.
- Pumpkin: Use pure pumpkin purée — homemade or canned. Do not use pumpkin pie filling, which contains added sugars and spices.
- Baking powder: This recipe uses a full tablespoon of baking powder to create tall, airy pancakes.
- Spices: Pumpkin pie spice and extra ground cinnamon provide the warm fall flavor. Substitute a chai spice blend if you like a different spice profile.
How to make these pumpkin pancakes
The method is simple and fast: whisk wet ingredients, fold in the dry, and cook on a preheated griddle. The whole process takes only a few minutes of hands-on time.
Pro tip: See the notes below for freezer instructions so you can prepare ahead.
- Preheat a large nonstick griddle or skillet over medium heat. In a large bowl, whisk the eggs until smooth.
- Add the oil, pumpkin purée, milk and maple syrup; whisk to combine.
- Stir in the whole wheat flour, baking powder, pumpkin pie spice, cinnamon and salt. Mix gently just until incorporated — do not overmix, or the pancakes will be dense.
- Scoop about 1/4 cup of batter per pancake onto the hot griddle (an ice cream scoop works well). Cook 2–3 minutes until bubbles form on the surface and the bottoms are golden.
- Flip and cook another 2–3 minutes until cooked through. Repeat with remaining batter. Serve warm with maple syrup and chopped pecans if desired.
Recipe notes
- If you don’t have a nonstick pan, lightly grease the surface with melted butter, oil or cooking spray to prevent sticking.
- Freezer instructions: Let pancakes cool completely in a single layer on a wire rack. Once firm, transfer to a zip-top bag in a single layer or stacked with parchment between layers. Freeze up to 3 months. Reheat frozen pancakes in a toaster on a light setting or warm them in a 350°F oven until heated through.
- Swap flours or milks as needed to suit your dietary preferences — the recipe is forgiving and easy to customize.
More pumpkin recipes you’ll love
- Gluten-free Pumpkin Bread
- Pumpkin Breakfast Cookies
- Pumpkin Chocolate Chip Bread
- Pumpkin Oat Pecan Coffee Cake
- Healthy Pumpkin Muffins
- Pumpkin Chia Overnight Oats
- Pumpkin Granola
Did you try this recipe? If so, please leave a review below and share your photos on social media — I love seeing your versions!
Fluffy Whole Wheat Pumpkin Pancakes
Servings: 14 pancakes • Prep time: 10 mins • Cook time: 15 mins • Total time: 25 mins
Ingredients
- 2 large eggs
- 1/4 cup oil
- 1/2 cup pumpkin purée
- 1 3/4 cups unsweetened almond milk (or other milk)
- 2 tablespoons pure maple syrup
- 2 cups whole wheat flour
- 2 tablespoons baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Maple syrup and pecans for serving (optional)
Instructions
- Preheat a large nonstick griddle over medium heat.
- In a large bowl, beat the eggs. Add the oil, pumpkin, milk and maple syrup; whisk to combine.
- Add the flour, baking powder, pumpkin pie spice, cinnamon and salt; stir just until combined. Avoid overmixing.
- Drop 1/4 cup batter per pancake onto the preheated griddle. Cook 2–3 minutes until bubbles form and edges set, then flip and cook another 2–3 minutes.
- Repeat with remaining batter. Serve hot with maple syrup and pecans if desired.
Notes
- Use white whole wheat or a 50/50 mix with all-purpose flour for a lighter crumb.
- If you don’t have a nonstick surface, brush the pan with a little oil or butter between batches.
- Freezer friendly: Cool completely on a wire rack, freeze in a single layer, then store in a freezer bag for up to 3 months. Reheat in a toaster or oven.
Nutrition (per serving: 2 pancakes)
Calories: 238 kcal • Carbohydrates: 32 g • Protein: 7 g • Fat: 11 g • Saturated Fat: 1 g • Polyunsaturated Fat: 9 g • Cholesterol: 53 mg • Sodium: 478 mg • Fiber: 5 g • Sugar: 4 g
Note: This recipe was originally published in November 2017. Photos and instructions have been updated for clarity and to include step-by-step images and additional recipe information.