Why You’ll Love This Whole Wheat Pumpkin Pancakes

• They’re cozy and wholesome. The combination of whole wheat flour and pumpkin puree creates a pancake that’s satisfyingly hearty without being heavy, giving you that wonderful comfort food feeling.
• The flavor is perfectly spiced. We’re using a blend of warm spices like cinnamon, ginger, and a hint of nutmeg that complements the pumpkin beautifully—it’s like eating a slice of pumpkin pie for breakfast.
• They’re surprisingly simple to make. You really only need one bowl and about 15 minutes from start to finish. The batter is forgiving, so even if you’re not a morning person, you can handle this.
• They freeze like a dream. Make a double batch and pop the extras in the freezer. On busy weekday mornings, you can have a gourmet-style breakfast ready in minutes—just toast and go.

Ingredients & Tools

• 1 ½ cups whole wheat flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 ¼ cups buttermilk
• 2 large eggs
• 3 tbsp pure maple syrup
• 2 tbsp melted butter or coconut oil, plus more for cooking
• 1 tsp vanilla extract

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

Using real pumpkin puree is key here—it adds natural moisture and that signature flavor. And the buttermilk? It’s not just for tang; it reacts with the baking soda to give these pancakes an incredible lift, making them light and fluffy despite the hearty whole wheat flour.

Nutrition (per serving)

• Calories: 215 kcal
• Protein: 7 g
• Fat: 6 g
• Carbohydrates: 35 g
• Fiber: 5 g

Serves: 4 (makes about 8-10 pancakes) | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Check your pumpkin puree. Make sure you’re using 100% pumpkin puree, not pumpkin pie filling. The pie filling is pre-sweetened and spiced, which will throw off the flavor and texture balance of this recipe.
• Don’t overmix the batter. A few lumps are totally fine—in fact, they’re desirable. Overmixing develops the gluten in the whole wheat flour and can lead to tough, dense pancakes instead of tender, fluffy ones.
• Let the batter rest. After you mix the wet and dry ingredients, let the batter sit for 5-10 minutes. This allows the whole wheat flour to hydrate fully, resulting in a better texture and a more integrated flavor.
• Preheat your pan properly. This is crucial for that perfect golden-brown exterior. A properly heated skillet will sizzle when a drop of water is flicked onto it, ensuring your pancakes cook evenly without sticking.

How to Make Whole Wheat Pumpkin Pancakes

Serving Suggestions

Complementary Dishes

• Crispy turkey bacon or sausage — The savory, salty crunch is a fantastic contrast to the sweet, spiced softness of the pancakes.
• Scrambled eggs with chives — A plate of fluffy, soft scrambled eggs adds a protein boost and a lovely savory element to balance the meal.
• Sautéed cinnamon apples — Thinly sliced apples cooked with a touch of butter and cinnamon echo the warm spices in the pancakes beautifully.

Drinks

• Hot spiced coffee — A cup of coffee with a pinch of cinnamon and nutmeg stirred in feels like the perfect autumnal pairing.
• Cold glass of milk — It’s a classic for a reason—the cool, creamy milk is the ideal companion for warm, syrup-coated pancakes.
• Chai tea latte — The creamy, spiced notes of chai harmonize wonderfully with the pumpkin and warm spices in the pancakes.

Something Sweet

• Maple pecan praline — A crunchy, buttery pecan topping with maple adds another layer of texture and decadent sweetness.
• Whipped coconut cream — A light, fluffy dollop of coconut cream is a delightful dairy-free option that feels indulgent.
• Warm berry compote — The bright, tart acidity of berries cuts through the richness and adds a vibrant pop of color.

Top Mistakes to Avoid

• Mistake: Using pumpkin pie filling. This is the number one error! Pumpkin pie filling has added sugar and spices, which will make your pancakes far too sweet and throw the spice balance completely off. Always double-check the can label for “100% pumpkin.”
• 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. You’ll be left with a charred exterior and a raw, gummy center. Medium heat is your friend here.
• Mistake: Pressing down on the pancakes. I’ve messed this up before too… resist the urge to press down with your spatula after flipping! This squeezes out the precious air bubbles that make the pancakes light and fluffy, resulting in a dense disk.
• Mistake> Flipping too many times. Flip your pancakes once, and only once. Constantly flipping them interrupts the cooking process and prevents that perfect, even golden-brown color from developing on each side.

Expert Tips

• Tip: Make a “test” pancake. Cook a single, small pancake first to check your heat level and seasoning. It’s your chance to adjust the batter—maybe a pinch more salt?—before committing to the whole batch.
• Tip: Use an ice cream scoop for portioning. A spring-loaded ice cream scoop (about ¼ cup size) is perfect for dropping uniform amounts of batter onto the griddle. This ensures all your pancakes are the same size and cook at the same rate.
• Tip> Add a flavor boost with orange zest. A little secret? The zest of one orange stirred into the batter adds a incredible bright, citrusy note that makes the pumpkin and spices really sing.
• Tip: Revive leftover pancakes perfectly. To reheat, don’t use the microwave—it makes them soft and soggy. Instead, pop them in a toaster or a 350°F (175°C) oven for 5-7 minutes to regain their crisp edges and fluffy interior.

FAQs

Can I make these pancakes ahead of time?
Absolutely! You have a couple of great options. You can mix the dry and wet ingredients separately the night before and combine them in the morning for super-fast pancakes. Or, you can cook the entire batch, let them cool completely, and store them in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Reheat in a toaster or oven for best results.

What can I use if I don’t have buttermilk?
No buttermilk? No problem. You can make a great substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 ¼ cups of regular milk. Let it sit for 5-10 minutes until it curdles slightly. Plain yogurt thinned with a little milk until it reaches a pourable consistency also works wonderfully as a one-to-one replacement.

Why are my pancakes gummy in the middle?
This usually happens for one of two reasons. First, the heat might be too high, causing the outside to cook too quickly before the inside is done. Second, you might be flipping them too early. Wait for those bubbles to form on the surface and the edges to look matte and set—that’s your visual cue that it’s time to flip and finish cooking.

Can I make these gluten-free or vegan?
You can certainly experiment! For gluten-free, use a 1:1 gluten-free all-purpose flour blend. For vegan, try a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and use a plant-based milk mixed with lemon juice for the buttermilk, and oil instead of butter. The texture will be slightly different but still delicious.

My batter is really thick—is that right?
Yes, that’s completely normal! Whole wheat flour and pumpkin puree both absorb a lot of liquid, so this batter is naturally thicker than a traditional pancake batter. This thickness is actually what helps create a fluffy, substantial pancake. If it’s so thick it’s not scoopable, you can add a tablespoon or two more buttermilk to loosen it up.