Why You’ll Love This Whole Grain Pumpkin Pancakes

• They’re secretly wholesome. Thanks to whole grain flour, these pancakes have a nutty depth and a satisfying texture that keeps you full for hours, without ever tasting like health food. It’s the best kind of breakfast trickery.
• The flavor is pure autumn comfort. We’re not just talking about a hint of pumpkin here—this recipe delivers a real, spiced pumpkin pie vibe in every single bite. It’s like a hug for your taste buds on a crisp morning.
• They freeze like a dream. Make a double batch! You can pop the cooled pancakes in a freezer bag and have a fantastic, homemade breakfast ready in minutes for weeks to come. Just toast them straight from the freezer.
• They’re incredibly forgiving and customizable. Whether you want to add chocolate chips, nuts, or even a swirl of peanut butter into the batter, this recipe can handle it. It’s your pancake canvas.

Ingredients & Tools

• 1 ½ cups whole wheat pastry flour (or white whole wheat flour)
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp fine sea salt
• 1 cup pure pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 ¼ cups buttermilk (see tips for substitution)
• 2 tbsp pure maple syrup, plus more for serving
• 2 tbsp melted coconut oil or unsalted butter, cooled
• 1 tsp pure vanilla extract

Tools: A large mixing bowl, whisk, measuring cups/spoons, a large non-stick skillet or griddle, and a spatula.

The quality of your pumpkin puree really makes a difference here—look for 100% pure pumpkin with no added sugars or spices. And that buttermilk? It’s the secret to an incredibly tender crumb, working with the baking soda to give these pancakes their signature lift.

Serves: 3-4 (makes about 10-12 pancakes) | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Why whole wheat pastry flour? It has a finer grind than regular whole wheat flour, resulting in a lighter, more delicate pancake that still has all the nutritional benefits. If you can’t find it, white whole wheat flour is a great substitute.
• Don’t have buttermilk? No problem! Make a quick soured milk by placing 1 tablespoon of lemon juice or white vinegar in a measuring cup and adding enough regular milk to reach the 1 ¼ cup line. Stir and let it sit for 5 minutes until it curdles slightly.
• Check your baking powder. This is key for fluffiness! If your baking powder is old, it won’t have the same leavening power. To test it, stir half a teaspoon into a cup of hot water—if it doesn’t bubble vigorously, it’s time for a new can.
• Resist the overmix. A few lumps in your pancake batter are not just okay, they’re ideal. Overmixing develops the gluten in the flour and can lead to tough, dense pancakes. A gentle hand is your best tool.

How to Make Whole Grain Pumpkin Pancakes

Serving Suggestions

Complementary Dishes

• Crispy Turkey Bacon or Sausage — The salty, savory crunch is the perfect counterpoint to the sweet, spiced pancakes. It creates a truly balanced breakfast plate.
• Scrambled Eggs with Chives — For a protein-packed start, fluffy eggs add a creamy element that complements the hearty texture of the pancakes beautifully.
• Sautéed Cinnamon Apples — Thinly sliced apples cooked in a pat of butter with a pinch of cinnamon until tender… it’s like autumn on a plate and takes the cozy factor to the max.

Drinks

• Hot Spiced Coffee or Chai Tea — The warm spices in your mug will echo the flavors in the pancakes, making for a wonderfully harmonious breakfast experience.
• Cold Glass of Milk — Sometimes classic is best. The creaminess of milk is a fantastic palate cleanser between bites of rich, maple-syrup-drenched pancake.
• Sparkling Apple Cider — For a brunch feel, the effervescence and slight sweetness of cider feel festive and light alongside the hearty pancakes.

Something Sweet

• Maple Whipped Cream — Whip heavy cream with a tablespoon of maple syrup until soft peaks form. A dollop on top is pure decadence.
• Toasted Pecans or Walnuts — A sprinkle of toasted nuts adds a wonderful crunch and a nutty flavor that pairs exceptionally well with pumpkin.
• Dark Chocolate Chips — Melty, slightly bitter dark chocolate chips scattered over the top (or folded into the batter) create a next-level dessert-for-breakfast situation.

Top Mistakes to Avoid

• Mistake: Using the wrong pumpkin. Accidentally grabbing pumpkin pie filling instead of pure pumpkin puree will result in an overly sweet, oddly spiced pancake. Always double-check the label!
• Mistake: Cooking on too high heat. If your skillet is too hot, the outside of the pancake will burn before the inside has a chance to cook through. Medium heat is your friend for a perfectly golden-brown exterior.
• Mistake: Pressing down on the pancakes with the spatula. I know it’s tempting, but this squeezes out the precious air bubbles that make them light and fluffy. Just let them be!
• Mistake: Flipping too early. If you flip before you see those bubbles on the surface and set edges, the pancake might tear or be undercooked. Patience is a pancake virtue.

Expert Tips

• Tip: Let the batter rest for 5 minutes. After you’ve mixed it, just walk away. This allows the whole grain flour to fully hydrate, resulting in a more tender pancake and a better rise.
• Tip: Use an ice cream scoop for perfect portions. A #16 disher (which holds about ¼ cup) is my secret weapon for evenly sized pancakes that all cook at the same rate. It’s so much neater than using a measuring cup.
• Tip: Add mix-ins right after pouring. If you’re adding chocolate chips or blueberries, sprinkle them onto the pancakes immediately after you pour the batter onto the skillet. This prevents them from sinking to the bottom and burning.
• Tip: Reheat leftovers in the toaster. This is the absolute best way to bring back that crisp exterior. It works perfectly even for pancakes that have been frozen—no need to thaw.

FAQs

Can I make these pancakes vegan?
Absolutely! For a vegan version, use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 mins) instead of the regular egg. Substitute the buttermilk with 1 ¼ cups of plant-based milk (soy or oat work well) mixed with 1 tbsp of lemon juice. Use maple syrup and a neutral oil like avocado or canola. The texture will be slightly denser but still delicious.

Can I make the batter the night before?
I don’t recommend mixing the dry and wet ingredients together the night before, as the baking powder will start to activate and you’ll lose leavening power. However, you can whisk the dry ingredients in one bowl and mix the wet ingredients in a sealed container in the fridge. In the morning, just combine them and cook. It cuts the prep time in half!

Why are my pancakes gummy in the middle?
This usually happens for one of two reasons: either the griddle wasn’t hot enough, causing the pancakes to steam rather than fry, or they were flipped too early. Make sure your surface is properly preheated and wait for those bubbles to appear before you flip. Also, avoid overmixing the batter, as that can lead to a tougher texture.

How long do these last in the fridge or freezer?
Cooled pancakes will keep in an airtight container in the fridge for up to 3 days. For the freezer, layer them between sheets of parchment paper in a freezer bag—they’ll be perfect for up to 2 months. Reheat straight from frozen in the toaster or a 350°F oven until warm.

Can I use a different type of flour, like all-purpose or gluten-free?
Yes, but with adjustments. All-purpose flour will work and yield a lighter, less hearty pancake—use the same amount by volume. For gluten-free, I recommend a 1:1 gluten-free baking blend that contains xanthan gum. The texture may be a bit more delicate, so handle them carefully when flipping.