Whole Wheat Pumpkin Pancakes

Whole Wheat Pumpkin Pancakes

(6 servings)    Printable Version
  • 1 cup whole wheat flour
  • 1/2 cup cake flour
  • 2 Tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 cup buttermilk (regular milk will also work)
  • 1 cup canned pumpkin puree
  • 2 large eggs - lightly beaten
  • 2 Tablespoons vegetable or canola oil
  • 1 teaspoon vanilla
  • milk - as needed to thin batter (about 1/4 cup)
These pancakes were very good. Of the many kinds of whole wheat pancakes I've tested, these tasted the least like whole wheat. The flavors of pumpkin and seasonal spices mask the earthiness of the wheat and you'd never know they were made primarily with whole wheat flour. These pancakes were very fluffy... light, but still substantial. As people have commented below, you will need to add milk at the end to thin out the batter a little. I added between 1/4 and a 1/3 of a cup of milk and ended up with slightly thick, but very workable batter. Bottom Line: These are great pancakes. Don't let the long ingredient list dissuade you from trying them. (This recipe was submitted in 2008. It was tested and photographed in November 2016.)


Whole Wheat Pumpkin Pancakes


How To Make Whole Wheat Pumpkin Pancakes

In a large bowl, mix together the flours, brown sugar, baking powder, baking soda and all of the spices.

In a separate bowl, mix together the buttermilk, pumpkin, eggs, oil and vanilla.

Add the wet ingredients to the dry ingredients and stir until just combined. Add milk a few Tablespoons at a time if the batter is too thick. Allow batter to set at least five minutes before making pancakes.

Dollop the batter in 1/4 cup amounts per pancake onto a well-greased medium-hot griddle. Cook until the edges appear dry and small bubbles start to form over the surface of the pancakes. Flip and cook the other sides until golden brown.

Serve warm with your favorite topping.


Whole Wheat Pumpkin Pancakes


Cooking Notes From Mr Breakfast: My favorite pancakes from the batch I made here were the ones that were slightly overdone. So, don't worry too much about over-browning them.

As originally submitted, this recipe said it made 4 servings. I increased that to 6. I was able to get about sixteen 4-inch round pancakes from the batter.



Whole Wheat Pumpkin Pancakes

Eating Whole Wheat Pumpkin Pancakes



If you're like me, you probably have a can of pumpkin puree in the very back of the cupboard left over from the holidays. This recipe got rave reviews from my family. I hope yours likes it too.

Mr Breakfast would like to thank Bennett for this recipe.

Comments About This Recipe
What do you think of Whole Wheat Pumpkin Pancakes?
Overall Average Rating = 4 (out of 5)
Based on 6 votes.


From Ramones
Rating (out of 5):  

Made them for Halloween. Came back because they were GREAT. I use 2 teaspoons of pumpkin pie spice instead of the spices listed. Agree with other's notes about adding milk to make batter flow better. I added almost 1/3 of a cup. But otherwise, no problems.

Comment submitted: 11/30/2016 (#20132)



From Lisa
Rating (out of 5):  

We add chocolate chips to the kids' pancakes. Delicious even without syrup!

Comment submitted: 11/4/2012 (#14812)



From Sherdogg
Rating (out of 5):  

Delicious pancakes!!! And, yes, I did have to thin out the batter a little... but so tasty and filling!!! And low in calories! Thanks for the recipe!

Comment submitted: 11/6/2010 (#11512)



From Kristen
Rating (out of 5):  

The kids gobble up these pancakes! Sometimes I make them silver dollar size and send them in their school lunches. I do usually add a bit of extra milk to thin out the batter. Makes good waffles, too!

Comment submitted: 10/27/2010 (#11462)



From joy
Rating (out of 5):  

Great flavor but waaaay too thick. I had to add about 1/2 - 3/4 extra liquid to make it thin enough to actually cook all the way through without burning.

Comment submitted: 12/8/2009 (#9197)



From WhomperFit
Rating (out of 5):  

Great recipe, I enjoyed it! Made a few substitutions to make it healthier, and it turned out fine:

Subbed 2T Splenda for brown sugar
Subbed 1/2c EggBeaters for the eggs
Subbed 2T unsweetened applesauce for oil
Subbed 1/2c WW pastry flour for cake flour

Topped with Smart Squeeze butter spread and Walden Farms calorie free maple syrup

Comment submitted: 8/20/2009 (#8572)





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