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.
I made these for my family tonight. Everyone loved them. One thing I’d say is I can taste the baking powder, like so strong it is gross. I’d half it next time. Otherwise great light and fluffy pumpkin pancake.
Thank you for noting Stacie. It may be the type of baking powder. Next time, try buying aluminum free baking powder. That should help. Also, make sure it isn’t baking soda. I have had that happen before :)
It is aluminum free and definitely baking powder. Fresh too. Odd thing was I doubled the recipe and didn’t use 2 T baking powder because that seemed way too heavy. I used 1.5 T. Next time I’ll use half the amount. But otherwise awesome pancakes!
I made these tonight and added mini chocolate chips per my daughters! THEY WERE DELICIOUS! We added this recipe to our special family cookbook! Everything I have ever made from your cookbook is amazing!
That’s great! And thank you :) Happy you are enjoying the blog and cookbook. If you haven’t already, I would really appreciate a review on Amazon for the cookbook.
Mine did not look like your batter. I used coconut flour and it came out spongy texture not soupy. I am baking it hopefully to get muffins. Also used almond milk.
I think using other flour won’t get the same consistency
Unfortunately, coconut flour isn’t a 1-1 substitute and soaks up liquid. If you are needing gluten free, I recommend Bob’s Red Mill GF 1-1 baking flour.
I just got to say these pancackes were the best and i really enjoyed them?
thank you for the recipe!!1
That is great to hear! Thanks for your review, Cyrus.
Can the whole wheat flour be substituted with another flour and get the same fluffy texture and taste
If you are looking for a gluten free option, I recommend trying the Bob’s Red Mill’s gluten-free all-purpose flour will work well here. Or, check out my pumpkin oat pancakes!
Hi! What is the measurement for the BRM’s gluten free all purpose flour? I’m excited to make these. Can you freeze them after they are done? I’m looking for good GF breakfast options for the kids.
This looks PERFECT for autumn! Do you notice any difference when making it without the egg? Thanks!
Honestly, you won’t miss it! You might be able to taste a slight difference if you compared the pancakes side-by-side, but omitting the egg in pancakes usually works fine (as long as they’re not gluten-free pancakes, which rely more on the egg for structure).
That makes sense, I always see egg in gluten-free recipes and products. Thank you :)
I made your pumpkin muffins last week, and this recipe was a great way to use up the leftover canned pumpkin. The pancakes are so fluffy and flavorful, perfect for a chilly fall (winter?) morning. Adding a teaspoon of cinnamon really takes the flavor up a notch. I think these pancakes might make an appearance at breakfast on Thanksgiving weekend!
Thank you, Kate! So glad you’re loving the pumpkin recipes. :)
Yummm, these look great! Definitely going to have to try them out this weekend. And I always love when food bloggers link back to old recipes – your photo skills have definitely got way more polished!
Thank you, Sarah! I appreciate that. :)
Ahah, my family was joking at the weekend that I put pumpkin in absolutely everything at the moment. Now, I have a new recipe to try. Looks delicious.
These look great. Can you use carrot baby food instead of pumpkin puree? I generally have carrot baby food on hand for other carrot recipes that I make.
Hi Esther – I am not sure about using carrot baby food as I am not as familiar with baby food :) It is a different texture and flavor profile. You could try it, but I recommend sticking with pumpkin purée.
I made these for dinner one night last week, slathered with plain yogurt and extra pureed pumpkin on top to turn them into more of a complete meal. They were a big hit with the two adults and the 4-year-old in the household; the toddler decided he wasn’t interested in pancakes that night, but I don’t think that’s the recipe’s fault.
Sounds delicious! Thank you for your comment, Katie.
I doubled the recipe to make extra and they came out with a bitter aftertaste. I think maybe because I doubled everything, so used two tablespoons baking powder. If I double everything but the baking powder do you think they would come out ok?
Hi Alexis, I’m sorry to hear that. Is there any chance you used baking soda instead of baking powder? That would explain it. Otherwise, I’d suggest making sure you’re using aluminum-free baking powder. Your pancakes won’t rise as well with half of the amount, but they might be ok.
Thank you for sharing this recipe! My family and I loved the pancakes with whipped cream on top. We used all whole wheat flour, doubled the recipe, and spoiled ourselves with breakfast ;)
Sounds delicious! Thank you, Jill for your review.
Wow, these really ARE fluffy! And so delicious too. I had to restrain myself from eating the whole batch :)
I know what you mean, Sey! I am happy you like them so much. Thanks for your review.
Sadly, these had no flavor. I always make different healthy pancakes and this has been one of my least favorite.
I am sorry to hear that, Maureen! Did you change-up the recipe at all? If you are looking for more, you can always add additional spice. Question, what type/brand of pumpkin puree did you use? Sometimes the flavor can vary and if it is older.
OMG these were soo good! I normally make another recipe but these are much fluffier. I have now tried like 5 of your recipes and they have all been good. Just bought your book so I am now officially a fan!
I am SO happy to hear you bought the book! You will love it. Thank you for your kind words and support. I appreciate your review!
Making this recipe for breakfasts this week. Our grocery store had a sale on sweet potatoes so I subbed the pumpkin for baked sweet potato, and used half milk and half sour cream (cause I wanted to see how it would turn out – why not? :)). Yum yum yum!!!!
Let me know how it goes! I’m a big fan of great sales. Enjoy!
I had to thin the batter a bit with water but they turned out yummy. Thumbs up from our three kids!
I made these this morning. They were a hit!
I make pancakes with plain club soda and it really ups the fluffy factor.
Thanks for sharing, Winnie!
These were great! They were light and fluffy like other people said, our whole family enjoyed them and the kids got a kick out of them being pumpkin. Excited to try some of your other pancake recipe because clearly you know what a good pancake should taste like:)
I’m so happy to hear that, Laura! Thanks for your review.
These pancakes are delicious!! I love how versatile they are. I used 1 egg white and omitted the oil/butter and they came out delicious! I would definitely make these over and over again!
Wonderful, Kerry! Thanks so much.
Would definitely make this recipe again. Even with small changes I made, the pancakes really really tender and fluffy (puffed up nicely the way you want a pancake to).
Since I didn’t have white whole wheat flour I used 1/2 cup regular whole wheat flour and 1/2 cup regular white flour. I had buttermilk I needed to use up, so that was my milk choice.
I’d definitely experiment with the basics of this recipe (different flours, spices, milks and try it w/ coconut oil.
The only other reaction I’d share is that I might have liked the batter to be a bit sweeter. That said if you put a lot of syrup on the pancakes…
Thanks for sharing!
They were good, they just weren’t as pumkiny as I hoped. I’ll tweak it next time to make it more pumpkin flavored.
Hi Amanda, sorry to hear that! You might try a different brand of pumpkin puree next time, as they do vary in flavor. Most of the “pumpkin spice” flavor, generally speaking, actually comes from the spice, so you might appreciate more spices next time.
Just made these and they were truly delicious!
Great! Thank you for your review, Enid.
Made these amazing pumpkin pancakes this morning and they were delicious!! Added some 70% chocolate chunks in the batter and served them with an extra sprinkle of cinnamon and pumpkin seeds. For those who wished there was some whipped cream. Yum!!! thank you!! LOVE your recipes!! This is definitely a keeper especially this time of year <3
That sounds wonderful! You’re welcome, Pai. I agree! This is a great recipe for fall.
These are great and very forgiving. Used Bob’s egg replacer and a little extra soy milk instead of the melted butter.
I’m happy your substitution worked well, Michele!
Hi my pancakes did not turn out so fluffy and seemed grainy. I used Hodgson Mill stone ground whole wheat flour and followed the recipe. I don’t expect them to be the exact same texture as all purpose flour pancakes, but do you think it had to do with the type of wheat flour I used? I love your recipes and want to make this work. Thanks for any tips you can give.
Hi Vee! I’m sorry to hear that. They shouldn’t have been grainy. I’m glad you mentioned the brand used because I’ve actually had some very strange results with that flour (bummer, I know). If you want to give it a try with a different brand, I recommend Bob’s Red Mill or King Arthur. Also, some general flour tips while we’re at it—to measure flour properly, spoon it into the measuring cups and level off the top with a knofe. Fe sure not to over-mix your pancakes or they will be tough.
These were yummy! I made a double batch and it disappeared in no time. The color is really fun, too. Thanks for sharing the recipe.
You’re welcome, Heidi!
Yum! And kid-friendly! Used whole wheat flour and almond milk. Subbed more purée for half the oil and used Earth balance for the other half. Used date sugar instead of maple syrup or brown sugar – and only used half. Still tasted great since we topped with blueberries and honey! My 8- and 1-year Old are big fans- I keep a batch in the freezer for easy breakfasts or snacks! Thanks.
You’re welcome, Sarah! Thanks for your review.
These were absolutely delicious! I added extra pumpkin, spice and milk.
It was a huge hit with my family, including for my very picky eater niece! She scowled when I told her what I was making, and then after eating all my “mistakes”, i.e., overcooked, etc., I had to shoo her away so there’s there’d be some to serve!
I’m glad this was a hit with everyone, even the picky eater! Thanks for your review, K!
I have made these several times. Soooo good!
Tami
I’m happy to hear that, Tami! Thanks for letting me know you love this recipe.
I made these with almond milk, coconut oil, and no eggs (because I was out), and they were still amazing-moist, fluffy, filling, and wholesome comfort food. Thank you!
You’re welcome, Amy!
Just made these easy pancakes and they were delicious! My 11 year old son ate four of them! We’ll keep these on our Saturday breakfast repertoire.
Thank you! :-)
I love it! Thanks, Claire!
We had these for breakfast-for-dinner. YUM!!! Amazing pancake recipe!!!
Thanks for sharing! I love breakfast for dinner. :)
You’re gluten free pumpkin oat link isn’t working anymore!
The recipe link*
Hi Regan! I’m sorry for your experience with Cookie and Kate this weekend. My website hosting made a big mistake and I’ve worked with them to resolve the issue. All should be working now. Let me know if you have any issues!
Pumpkin pancakes don’t get better than these. Love them! Even a double batch isn’t enough to have extra to freeze.
Double batch sounds like a great idea, Nalini!
I have to tell you, I cannot make enough of these for my 1.5 and 3.5 year old! It’s all they want every day. I make them in bulk and freeze them for easy breakfasts. I omit the maple syrup and add a little extra pumpkin. It’s great because these are packed with good for you ingredients but they are still yummy pancakes!
That is amazing! I’m glad these freeze well for you, Kate.
The nutritional information has NO information. I am diabetic & need those numbers. If you can’t I can’t use your site. Need most of all the carbs & sidium.
Hi Sandra, I’m sorry you are frustrated. It can be delayed some once you click on the header since it is a plug-in on my site. Also, make sure you you enable cookies in your browser. If you are still having issues, please let me know!
These pancakes are divine. Nice and fluffy. Reminds me of fall with pure maple syrup on top.
I’m glad you loved them, Karen!
Just made these with the leftover pumpkin I had from your pumpkin bread recipe. We are dairy free so I subbed Earth Balance dairy free buttery spread for the butter and used vanilla almond milk. SO GOOD! My kids promptly said “best pancakes ever!”
I think your kids are right! They are delicious. Thanks for your review, Denise.
It’s not fall and it’s not morning but my husband is traveling and he doesn’t love pumpkin pancakes the way I do so…Happy Summer Solstice! These are so good I may just eat them all today. I used a combo of organic whole wheat and organic whole wheat pastry flours. (Not sure if white whole wheat and pastry are the same?) They turned out wonderfully. Yum. Thanks!
When you know what you like! Thanks for sharing. Whole wheat and pastry flour are different, but I’m glad this worked for you!
Awesome recipe! Gave me new ideas too. Thanks a lot!
That’s a combination of how we make pancakes on my island Curaçao (in the Caribbean) and The Netherlands.
Thank you!
You’re welcome, Tashmyn!
They tasted great, making more soon! Any other healthy breakfast dishes?
Hi Antonio, check out my breakfast recipes here: https://capital-fly.pro/category/food-recipes/breakfast/%3C/a%3E%3C/p%3E
Made these with my daughter this morning and they were an absolute hit!! :-) They were fluffy and cake-like – SO yummy! Only change was that we added chocolate chips. ;-) Thank you for the lovely recipe, we WILL be making these again! :-)
I’m glad you all enjoyed them, Katie! Thanks for your review.
These were really yummy! I used whole buckwheat flour, almond milk, no sugar or oil in the batter and they were a big hit!
Thanks
I recently made these for my wife and I. I don’t know how to put pictures here but mine looked just like yours. They were AWESOME!!! Now my wife wants this to become a waffle recipe also. Please tell me if you have this recipe as a waffle recipe also. I will get it and use it also. Thank you for your recipe!
I love that! Thanks, Debra.
I LOVE THESE PANCAKES!! They are so light, fluffy, and delicious. My two year old especially loves them. Thank you!
You’re welcome, Jen! Thank you for your review.
I followed this recipe to the letter, and they were bitter. I wonder if one full tablespoon of baking powder as indicated is a typo. Because that’s what I think we tasted. Maybe a correction is required.
Hi Kathy! I’m sorry you didn’t love these. Did you use aluminum free baking powder and was it fresh? You need that much to help to get these fluffy and the right consistency due to the pumpkin, etc. I appreciate your feedback!
Delicious! My husband loved tgen
I have made A LOT pumpkin pancake recipes, but these will be my go to from now on! They are absolutely perfect! Texture, taste, everything!
I have made A LOT pumpkin pancake recipes, but these will be my go to from now on! They are absolutely perfect! Texture, taste, everything!
I’m happy to hear that, Jen! Thank you for your review.