Pumpkin Pancakes
These healthy pumpkin pancakes are so fluffy, you won't believe they're 100% whole grain. This pumpkin pancake recipe is sure to become your favorite.
Updated by Kathryne Taylor on August 30, 2024
Happy Sunday! I’m sharing these fluffy whole wheat pumpkin pancakes too late for breakfast this morning, but the recipe has actually been available here since 2010. It’s actually one of my oldest recipes, and one of my favorites for fall.
These pumpkin pancakes taught me that whole grain pancakes can be every bit as tasty and fluffy as pancakes made with regular flour. Bonus? These babies don’t send my blood sugar spiraling out of control like the regular kind.
This recipe taught me a lot about making pancakes from scratch. It inspired my fluffy vegan pancakes, gingerbread pancakes, and the pancake recipes in my cookbook. I’ve made these pancakes for my family on Thanksgiving morning and they were a big hit.
I never felt like the old photos did these pancakes justice, so I’m sharing the recipe again today. I updated the recipe notes and added nutrition information while I was at it. Pumpkin pancakes for dinner, anyone?
Watch How to Make Pumpkin Pancakes
Whole Wheat Pumpkin Pancakes
These healthy pumpkin pancakes are so fluffy, you won’t believe they’re 100% whole grain. This pumpkin pancake recipe is sure to become your favorite. It’s naturally sweetened with maple syrup, too! Recipe yields 6 to 8 medium pancakes, enough to serve two to three people. Double the recipe for a larger crowd, or if you would like leftovers.
Ingredients
- 1 cup white whole wheat flour or regular whole wheat flour
- 1 tablespoon baking powder
- ½ teaspoon cinnamon (for stronger pumpkin “spice” flavor, use 1 teaspoon or substitute 1 teaspoon pumpkin spice blend)
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup milk of choice
- ⅓ cup pumpkin purée
- 1 egg
- 2 tablespoons maple syrup or brown sugar
- ½ teaspoon vanilla extract
- 2 tablespoons melted butter or coconut oil
Instructions
- If you’ll be using an electric skillet, preheat it to 350 degrees Fahrenheit. In a medium mixing bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Stir until blended.
- In a separate bowl, combine the milk, pumpkin purée, egg, maple syrup, vanilla extract and melted butter. Whisk until thoroughly blended. Pour the wet ingredients into the dry, and stir until no big lumps remain. (If your butter or oil solidifies on contact with cold ingredients, just warm the mixture in the microwave for 15 to 30 seconds until it melts again, or let the mixture rest for a few minutes in a warm place).
- If you’re not using an electric griddle, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
- If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).
- Using a ⅓-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes, until small bubbles form on the surface of the pancakes. It’s ready to flip when about ½-inch of the perimeter is matte instead of glossy. Flip each pancake and cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown.
- Repeat the process with the remaining batter, greasing the skillet as needed. If necessary, dial the heat down to prevent burning the pancakes. Serve the pancakes immediately, or stack them and cover the plate with a tea towel to keep them warm.
Notes
Recipe adapted from Big Girls, Small Kitchen.
Leftover pancakes? Pancakes make great leftovers! Store them in the refrigerator for up to 5 days, or freeze them for months. To warm, wrap a short stack of pancakes loosely in a paper towel and gently reheat in the microwave until warmed through, flipping and re-wrapping the stack halfway through.
Make it vegan: Use non-dairy milk (like almond milk), omit the egg and replace the butter with coconut oil.
Make it dairy free: Use non-dairy milk and replace the butter with coconut oil.
Make it egg free: Just omit the egg (really).
Flour options: All-purpose flour should also work fine here.
Make it gluten-free: Bob’s Red Mill’s gluten-free all-purpose flour will work well here. Or, check out my pumpkin oat pancakes!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Here’s the original photo for these pumpkin pancakes.
Delicious, but a bit too much baking powder. I doubled the recipe and there was some sourness/bitterness. Two tablespoons seems like a lot in retrospect.
I’m sorry you didn’t love this one. I tested it several times to get it just right with the pumpkin it can take more leveaner.
This makes one good pancake! Up there with the best ever. I used regular whole wheat flour and did adjust the spice somewhat for a little stronger flavor. And it was great to use that extra pumpkin puree — made one and a half recipe because that’s what I had in my can. Thank you!
I’m happy you enjoyed it, Rhona! Thank you for taking the time t review.
Perfect recipe! Pancakes where fluffy and flavorful, this recipe will be a constant in our kitchen. Thank you so much for sharing!
Hi Kate, I tried your Pumpkin Pancake recipe, and it’s delicious! The minimal 1/3 cup pumpkin puree was just enough to taste, but not too much to make the pancakes soggy.
I LOVE this recipe! And so does my husband and everyone we made it for. Quick Question: Is it possible to freeze the batter?
Hi Barbara! I don’t recommend freezing batter. The pancakes should freeze well, though!
Made these for my family this morning and they were a huge hit! My son asked for blueberries in his and said they were delicious.
That’s great to hear, Sara!
I just made this recipe using 100% stone ground whole wheat flour (King Arthur), brown sugar and butter. I was worried about the heavy amount of baking powder, but I found that it worked well to leaven the heavy batter and any metallic taste was hidden by the spices. I served them with maple syrup, chopped pecans and a few fresh blueberries. This is a keeper! Thanks Kate!
Thank you for sharing, Judy! I’m glad it worked out.
Made these this morning and they are the lightest and most delicious pancakes ever! I used water instead of milk and coconut oil in lieu of butter and can’t wait to eat them again. I ate four and saved two for later. Not even sure how I didn’t eat the last two, as they were fabulous. Thank you, Kate!
Another winner!!!! I soon love your recipes!! I had pumkin puree and did not want another pie. I did use oat flour and they were perfect!!!!
Great! Thank you for your review, Jolie.
What a wonderful way to use mashed (and drained) butternut squash that I’d roasted a few days ago. I ended up using whole wheat flour rather than the white whole wheat that I’d meant to use—but the pancakes were so light and delicate and utterly delicious. Oh my goodness!! Thank you!
You’re welcome, Becky!
Made these for my 1 year old and intended to have enough to freeze, but they are so tasty mamas eating a few too many! They are soooo fluffy! I used expired Bobs gluten free 1-1 flour but it was still awesome! Added 1/4 mashed banana as sweetener and only a splash of maple syrup. Also used steamed acorn squash from baby’s dinner last night. Perfect BLW pancakes! ❤️
I just tried your recipe and it turned out great! You can taste the pumpkin and spices. I used 1/2 cup almond milk 1/2C 2%reduced fat milk. Use pumpkin pie spice and added little more cinnamon. Recipe is delicious! Thank you!
That’s great, Regina! I appreciate your review.
Love these! Wondering if you can refrigerate the batter for a couple days and still have them turn out yummy?
Hi! I don’t recommend storing the batter, but the pancakes can be leftover.
Has anyone tried making this sugar-free? I am wondering how they will taste if I use a sugar free maple syrup product instead of regular maple syrup or brown sugar? Either way, these look so yummy and can’t wait to try some!
Try adding a protein vanilla powder! Mine has stevia which is a non-caloric sweetener and it comes out great! Not super sweet, but just enough to satisfy my pancake cravings while also getting protein :).
Pumpkin pancakes I have to try. Yummy! I love pumpkin. Thanks for sharing.
Just tried these today and they came out delish! I added one scoop of my preferred vanilla protein powder and added 1tbsp of brown sugar instead of 2. It came out great! I also added a few white chocolate chips as well to add a little extra sweetness. Definitely recommend 10/10!
I have been enjoying your recipes for a while now, thank you for this one. I had leftover pumpkin purée from making other recipes this week and your recipe was exactly what i needed. I added crushed pecans to the batter and it was delicious.
You’re welcome, Millie! I’m glad you enjoyed it.
I don’t know what happened, my batter was bubbling like a science experiment! It was also quite thin, I ended up adding more flour to thicken. I used spelt flour which I don’t think would make a differnece…. oh! and stevia instead of maple syrup. Anyway, flavour is primo!
Hi Jackie, it may have been the changes you made either in isolation or the combination together. Baking it rather precise. I’m glad you enjoyed the flavor!
I have made this many times! I love the flavors of Fall!
That’s great to hear, Leslie!
Super delicious! Easy to make too!
I’m happy you loved it, Rachelle!
Comes together quickly with ingredients I always have on hand. They turned out DELICIOUS- fluffy with a cake-light texture, full of warm, cozy spices, and filling. Will definitely be making again!
Such an easy and delicious recipe! I didn’t have any milk, so I made a mixture of yogurt and water, and they turned out great. I will definitely make again!
Wonderful to hear, Rebecca! Thank you for your review.
Great healthy recipe! Very fluffy for whole wheat flour. The pumpkin taste was very mild (which my kids will appreciate)– I might add more pumpkin pie spice to the next batch.
Thank you for sharing, Caroline! I’m glad you loved this recipe.
Excelente recipie!
These are delicious!!! So fluffy and yummy! I topped them with some roasted pecans. Making them for the second time this week.
I’m glad you loved it, Lisa!
These were amazing! So glad I doubled the recipe. I used 1/2 whole wheat flour and half all-purpose because I didn’t have white whole wheat. Love your recipes :)
I’m glad you loved them! Thank you for sharing, Nicole.
I made these this morning, and even half-awake the recipe was easy to follow and the pancakes came out great!! I sprinkled chopped pecans on top before flipping them. Well, the first one I sprinkled with dark chocolate chips (and it was *fabulous*) but I restrained myself for the rest. :-)
These delicious pancakes are well deserving of all the five star reviews. I used 1/2 cup pumpkin puree and tweaked the spices but otherwise followed the recipe. The pumpkin flavour came through, the spices were well balanced and not overpowering, and the pancakes were unbelievably light and fluffy.
I’m glad you loved them, Sadie!
Delicious and easy – thank you!
Hi, I was so excited to try this recipe. But mine came out mushy and flavorless. I followed the recipe exactly and I even upped the amount of spices. From skimming the comments I don’t see anyone else who had this problem, so I must have done something wrong…I’m not sure what though. Any suggestions??
Hi Erica, I’m sorry to hear that. Did you wait to flip until bubbly?
Absolutely perfect
I’m glad you liked them, Erin!
Delicious! I made them for my toddler who loved them. I made them with the melted coconut oil and did not add any maple syrup or sweetener and they turned out great. Thank you!
Excellent recipe! I used 100% whole wheat flour.
Hi Cookie and Kate, just wanted to let you know we, my rescue dog Goober and I made a batch of these terrific pancakes this morning. I must say they are Goober approved! And for a rescued dog who was neglected and garbage fed that’s saying a lot! I guess he’s a bit spoiled and sometimes a bit finiky these days. I added a bit more milk otherwise they’re just the best! Thank you and give Cookie our love
Fun! Thank you for sharing, Catherine. Goober seems very lucky to have you.
Ciao, ho fatto ora la tua ricetta dei pancake ottimi!!!! Ho usato il latte d’avena, grazie per la ricetta Vania da Roma
I make these at least weekly for my kids during the fall, but honestly at least once a month the rest of the year. My kids and husband LOVE them. My favorite flour for them is Bob’s Red Mill whole wheat pastry flour, though we sometimes do one-third to half of almond flour to add protein and make my husband feel like they are keto-friendly ;) I love them especially with coconut oil but the butter is delicious too. Seriously my favorite pancake recipe ever. Thank you!!
You’re welcome, Sunita! I appreciate your review.
Hi! The nutrition information for this recipe doesn’t match the serving size at the beginning (2 servings versus 4). Thanks!
Hi! A serving size is 2 pancakes and this serves roughly 4. Does that help?
I just made these and they are delicious! Not very sweet and loaded with flavor. They were very light and fluffy. Your recipes are so easy to follow, thank you!
Love to hear that, Michelle! I appreciate your review.
I love nearly all C+K recipes, but I struggled with this recipe. I’m cooking at 7200 ft … adjusted for altitude per King Arthur directions. Pancake batter was very thick (maybe this is why and how they are fluffy!) but the pumpkin flavor was barely there. I added more pumpkin and more pumpkin spice, which helped but still didn’t have the stronger pumpkin flavor I was seeking. Perhaps the white whole wheat flour needs to be cut in half with plain white flour? C&K, please provide high altitude adjustments to your baking recipes! I’ve got to believe the issues I had were caused by altitude.
I’m sorry to hear that, Linda. I appreciate your feedback.
I made these as written for my 2 yr old grandson. I served with cinnamon applesauce instead of syrup and he really enjoyed his breakfast. Great recipe!
I always ruin pancakes and these came out great and smelled amazing while cooking. Makes me think maybe it wasn’t a me problem after all, maybe I just hadn’t found the right recipe yet!
I’m glad you loved them, Wendy! I appreciate your review.
I have made these now a bunch of times. They are my go-to Pumpkin Pancakes and I highly recommend! I use the whole amount of cinnamon and love the warm pumpkin spicy flavah! Thanks, Kate, for another great recipe!
These were so good and so easy! I used regular whole wheat flour and oat milk and served with butter and maple syrup. Perfect fall breakfast.
Great to hear, Stephanie! I appreciate your review.
I tried this recipe this rainy fall morning and we really enjoyed them. Thank you for such an easy and delicious whole grain recipe. I may finely dice some roasted pecans to add to the batter next time. Thank you for sharing your recipes.
Craving pumpkin spice and pancakes this rainy fall morning, I came across this recipe. Thank you for such an easy and delicious whole grain recipe. I left out the oil and didn’t miss it. I may finely dice some roasted pecans to add to the batter next time. Thank you for sharing.
You’re welcome! I’m glad you enjoyed these pancakes.
Really delicious and a perfect way to use up leftover pumpkin puree. I added a bit of clove for that extra fall feel. Thanks for the recipe!
Yum! I made these w a mixture of ww, buckwheat, oat and white flour. I used date syrup instead of maple and used oat milk. They were delicious and nutty!
Love these! So fluffy, always a hit at our house!
This is my family’s go to recipe and we have made it dozens of times and served it to friends and family. Thank you for a delicious and healthy pancake recipe!
That’s great to hear, Brooke!
These came out as flat discs.
Hi Angela, I’m sorry to hear that. How was the batter consistency? Did the pumpkin seem a little on the wet side?