Go Back
+ servings
Print Recipe
5 from 1 vote

Whole Wheat Pumpkin Pancakes

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 the whole wheat flour and pure pumpkin.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 267kcal
Author: Aileen Clark

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 2pancakes | Calories: 267kcal | Carbohydrates: 42g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 79mg | Sodium: 752mg | Fiber: 5g | Sugar: 7g