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By: Rachel Tiemeyer
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These healthy pumpkin pancakes are packed with irresistible fall flavors. Although they’re made with 100% whole wheat flour, these flapjacks retain their light, fluffy texture. Top with Maple Whipped Cream for even more decadent fall flavor.
Table of Contents
Why You’ll Love This Recipe
Much like our Pumpkin French Toast, these healthy pumpkin pancakes are the epitome of the fall season in our house, although we eat them year-round. Here’s what’s to love about this recipe:
- Nutritious: Thanks to the pumpkin puree and 100% whole wheat, these pancakes are filled with vitamins, minerals, and satiating fiber. (I added just a little bit of brown sugar for sweetness but feel free to leave it out if you want.)
- Fall Flavors: The pumpkin, cinnamon, and nutmeg add autumnal flavor notes and will make your house smell amazing.
- Freezer-friendly: Double and freeze a batch for busy mornings.
Ingredient Notes
- White whole wheat flour – To make sure these whole wheat pancakes turn out light and fluffy, you will need to find this specific kind of whole wheat OR use half all-purpose flour and half regular whole wheat flour. Find white whole wheat flour in health food stores, larger grocery stores, or online here.
- Brown sugar – I chose to add a small amount of brown sugar because it adds a hint of sweetness and goes so well with the pumpkin, cinnamon, vanilla, and nutmeg. However, feel free to either leave it out or use a healthier sweetener option like coconut sugar, xylitol, or liquid stevia.
- Milk – I’ve tested this recipe with nearly every kind of milk, including plain, non-dairy milk. It always turns out fine, so use whatever kind you have on hand.
Note: Find our full printable recipe with ingredient amounts and directions at the bottom of this post.
How to Make Healthy Pumpkin Pancakes
1. Mix Ingredients: In a large mixing bowl, whisk together flour, baking powder, cinnamon, nutmeg, salt, and brown sugar. In a medium mixing bowl, whisk together the milk, oil (or melted butter), eggs, pumpkin, and vanilla.
2. Combine: Pour the wet ingredients into the dry ingredients. Stir together just until smooth, but do not over mix!
3. Cook Pancakes: Preheat a large skillet over medium heat. Grease the pan with cooking spray or butter. Using 1/3 cup batter per pancake, cook until bubbles form on the surface. Then flip and cook until golden brown.
4. Serve: Serve warm with butter and real maple syrup (and perhaps Maple Whipped Cream).
What to Serve with Pumpkin Pancakes
Aside from the obvious partners in crime (maple syrup and butter) we’d highly recommend topping them with toasted pecans and Maple Whipped Cream and a side of Baked Bacon.
Or, if you’re trying to stick with the “healthy” theme, serve these with a Baked Omelette or Cheddar Chive Egg Bites and our Classic Fruit Salad instead.
FAQs
Can I freeze healthy pumpkin pancakes for later?
Absolutely! I do this all the time. Let pancakes cool completely. Place in a gallon-sized freezer bag in single layers. Divide each layer with parchment paper. Seal tightly, squeezing out any excess air, and freeze. When ready to eat, pull out however many you want and use the defrost setting on the toaster or microwave until heated through.
What can I substitute for the pumpkin?
The pumpkin puree can be replaced with sweet potato puree, butternut squash puree, mashed overripe bananas, or applesauce. If using the bananas or applesauce, leave out the brown sugar ingredient.
What if I can’t find white whole wheat flour for this recipe?
Replace with half all purpose flour and half regular whole wheat flour.
Can I make this gluten free?
Yes, just replace the flour with a 1:1 gluten-free baking flour like Bob’s Red Mill brand.
Want More Pumpkin Recipes?
With YEARS worth of content and recipes on Thriving Home, it can be easy to forget about some amazing pumpkin recipes that we have shared over the years, like our Pumpkin Spice Latte, Pumpkin Chocolate Chip Muffins, or Pumpkin Baked Oatmeal.
Here are our Top 10 Pumpkin Recipes that you simply must try!
Top 10 Pumpkin Recipes
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
5 Stars4 Stars3 Stars2 Stars1 Star4.8 from 9 reviews
Whole Wheat Pumpkin Pancakes
These healthy Whole Wheat Pumpkin Pancakes are a part of our family’s regular breakfast rotation for good reason. They have sneaky vegetables (i.e. pumpkin this time) and 100% whole grain in them but retain their light, fluffy texture.
Yield: 7 servings (2 pancakes per person) 1x
Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Print RecipeRate Pin for Later
Units:
Scale:
Ingredients
- 2 cups white whole wheat flour (sub: 1/2 whole wheat and 1/2 unbleached all-purpose flours)
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
- pinch nutmeg
- 1/4 teaspoon salt
- 2 tablespoons brown sugar (or 12 drops liquid stevia)
- 2 cups milk (sub: plain almond milk)
- 4 teaspoons avocado oil or melted butter/coconut oil, plus more for greasing skillet
- 2 eggs
- 1/2 cup pumpkin puree (sub: sweet potato puree)
- 1 teaspoon vanilla
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Instructions
Make It Now:
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and brown sugar.
- Mix Wet Ingredients: In a medium mixing bowl, whisk together the milk, oil (or melted butter), eggs, pumpkin, and vanilla.
- Combine: Pour the wet ingredients into the dry ingredients. Stir together just until smooth, but do not over mix!
- Cook Pancakes: Preheat a large skillet over medium heat. Grease the pan with cooking spray or butter. Using 1/3 cup batter per pancake, cook until bubbles form on the surface. Then flip and cook until golden brown.
- Serve: Serve warm with butter and real maple syrup (and perhaps Maple Whipped Cream).
Freeze For Later: Fully cook and cool. Freeze in single layers, divided by parchment or wax paper, in a gallon-sized freezer bag or container. Squeeze out all the excess air, seal tightly, and freeze.
Prepare From Frozen: Pop them in the toaster for a short cycle. Then microwave for about 20 second intervals, as needed to heat through.
Notes/Tips
- To make sure these whole wheat pancakes turn out light and fluffy, you will need to find white whole wheat flour OR replace it with half all-purpose flour and half regular whole wheat flour. Find white whole wheat flour in health food stores, larger grocery stores, or online here.
- I chose to add a small amount of brown sugar because it adds a hint of sweetness and goes so well with the pumpkin, cinnamon, vanilla, and nutmeg. However, feel free to either leave it out or use a healthier sweetener option like coconut sugar, xylitol, or liquid stevia.
- I’ve tested this recipe with nearly every kind of milk, including plain, non-dairy milk. It always turns out fine, so use whatever kind you have on hand.
- For Gluten-Free: Replace the flour with 1:1 gluten-free baking flour like Bob’s Red Mill.
- The pumpkin puree can be replaced with sweet potato puree, butternut squash puree, mashed overripe bananas, or applesauce. If using the bananas or applesauce, leave out the brown sugar ingredient.
© Author: Rachel Tiemeyer
Cuisine:AmericanMethod:Stove Top
Rachel Tiemeyer
As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!
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Reader Interactions
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Holly saysSo delicious!! Love that they’re healthy and easy to make ahead for busy mornings. I used coconut oil in them.
YUM!Reply
- Carla from Thriving Home says
Hi Holly. So glad you enjoyed these. Thank you for taking the time to leave a review.
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- Thella says
I made with 1/2 white flour and 1/2 whole wheat flour….SO delicious! I love the optional substitution ingredients in parenthesis. These pancakes were absolutely delicious, fluffy, and had a slight pumpkin taste. Amazing with homemade buttermilk syrup!
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- Rachel Tiemeyer says
Thanks! Oh my, tell us more about homemade buttermilk syrup.
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- CatherineNM says
Rare for me, I made this one almost exactly as written. As I am only cooking for one, I did cut the recipe in half and still had plenty to freeze. But then my one change was that I added blueberries. Delicious!
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- Rachel Tiemeyer says
I’m that kind of cook, too. Always tinkering with a recipe. I’m so glad you enjoyed this one. Love the ideas of adding blueberries. I do that for some of the kids. Thanks for the review!
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- Karen says
Yummmmm we love these so much I have to triple the recipe and freeze leftovers. Be sure to try them as waffles too!
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- Polly Conner says
I just made a huge batch for my freezer too! Love the idea of trying them out as waffles.
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- Tara says
Is the nutritional info for the entire recipe? Ha, my jaw dropped a bit at 1400+ calories per serving. Wondering how best to divide that out. 2-3 pancakes per serving, and it makes 14? I watch calories and macros, so trying to see how best to incorporate into meal plan. Thanks!
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- Melinda says
Just wanted to post and say THANK YOU so much for putting the “Jump to Recipe” and “Print Recipe” button at the top of each page – I wish the whole internet would follow suit! 🙂 So handy and thoughtful – thank you! I love your site, your recipes and menu plans – keep up the good work! (Oh and I just mixed up a double batch of these pumpkin pancakes to make for breakfast tomorrow morning – haven’t tried yet but I’m sure they will be great!)
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- Rachel says
You’re welcome. Love that it’s helpful to you! And…so glad you all like the Pumpkin Pancakes, too. So smart to double batch it. Take care, Melinda!
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- Sheri says
Amazing. Amazing. Amazing. I just started freezer cooking because I was on the fast track to restaurant only life style. Found these and had to try them. And oh my goodness, if I had any less self control I’d probably eat the whole batch. Thank you for sharing!
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- Rachel says
I’m so glad this worked well for you and that you’ve embraced freezer cooking, Sheri! I hope you find lots of yummy recipes on our site and in our cookbook, From Freezer to Table.
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- Sahar says
Love it . Still didn’t try the freezer batch but the fresh ones were amazing and you can hardly feel the pumpkin
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- Rachel says
Thanks, Sahar. Love hearing that!
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- Alisa says
These were wonderful! I added pecans. I agree that they aren’t too pumpkin-y and I like ways to squeeze veggies in like this. I was worried when I melted the coconut oil only to have it immefiately make hard lumps when I added the eggs and milk, but they tasted great. Thank you!
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- Rachel says
Awesome, so glad your family enjoyed them. Love the idea of adding pecans.
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- Emily says
Would almond milk work in place of the milk for dairy free folks?
Thanks!
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- Rachel says
Yes, for sure.
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- Mina says
The best pancakes I have ever had! Thank you for the recipe. We have made these 3 times in the last two weeks. So delicious.
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- Rachel says
Mina, this makes me so happy you enjoyed them! This one and the Oatmeal Pancakes in our recipe index are the only ones I make for my family anymore.
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- jolene trick says
Could I use sprouted flour?
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- Rachel says
I haven’t used sprouted flour before, so I’m not quite sure how to substitute it.
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- Christy says
Made these this morning to freeze. No matter the cooking temperature, they were gooey inside. I took the remaining batter and made waffles with it and they turned out perfectly. Thanks!
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