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Whole Wheat Pumpkin Pancakes are warm, sweet, and just scream fall! Not only do they taste great, but they are a healthier option, thanks to whole wheat flour and pure pumpkin.
Okay, it’s officially September and I could not wait any longer to share this recipe with you. I would love to tell you the weather is cooling down here in Northern California, but it’s still pretty warm.
My kids are running around with bare feet and shorts and would love it if I filled up their kiddie pool just one more time.
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Since it tends to stay warm into October around these parts (we are known for visiting the pumpkin patch in summer clothes), I close my eyes when I bite into these healthy pumpkin pancakes and I can almost feel a breeze across my face and the warmth of socks on my feet. Almost.
Healthy Pumpkin Pancakes are Perfect for Fall
If you are looking to sink your teeth into something that just screams fall – this is the recipe for you. These whole-wheat pumpkin pancakes are warm, fluffy, and sweet. They taste like a spiced pumpkin pastry.
Just top them with a little butter and maple syrup and your taste buds will dance. If you are looking for a plain pancake recipe, try our fluffy pancakes from scratch.
How to make Whole Wheat Pumpkin Pancakes
I use canned 100% pure pumpkin (not pumpkin pie filling) in this easy pumpkin pancakes recipe and store-bought pumpkin spice blend. You can find the pumpkin pie spice blend in the spices section of your local grocery store. I found mine at Trader Joe’s.
Baking with pumpkin is one of my favorite things, I have also made pumpkin sheet cake with cream cheese frosting, pumpkin roll cupcakes, pumpkin coffee cake, Chocolate Pumpkin Spice Fudge, and Mini Pumpkin Cheesecakes.
How to freeze pumpkin pancakes
Freezing pumpkin pancakes is very easy. Check out my post on how to freeze pancakes for a full tutorial.
Whole Wheat Pumpkin Pancakes
- 2 cups white whole wheat flour
- 2 teaspoons pumpkin spice
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 tablespoons honey
- 2 large eggs lightly beaten
- 2 cups milk
- 2 tablespoons melted butter plus additional for frying
- 1 cup pure pumpkin
- Preheat your oven to 170 degrees or the keep warm setting. Place an oven proof dish in the oven.
- In a medium bowl, whisk together the flour, pumpkin spice, baking powder, baking soda, and salt.
- Make a well in the center of the dry mixture and add the honey, eggs, milk, butter, and pumpkin. Mix until just combined.
- Heat a griddle or large frying pan over medium high heat and grease with butter. I like to use a pastry brush to spread melted butter into my pan, but you can just add a pat and swirl your pan around if it's easier for you.
- Using a ladle, pour the batter into your pan – making the pancakes as big or small as you like.
- Let the whole wheat pumpkin pancakes cook until they brown on the bottom and start to bubble on top.
- Carefully flip the pancakes over and cook on the other side.
- Once cooked on both sides, use a spatula to pick up the pancake and put in the warmed oven.
- Continue to cook the pumpkin pancakes until you run out of batter, keeping the healthy pumpkin pancakes warmed in the oven until you finish.
- Serve with pure maple syrup.
Whole what pumpkin pancakes are one of our favorite fall breakfasts. We hope you enjoy them!