If you’ve been searching for a breakfast treat that’s cozy, wholesome, and packed with fall flavor, you’ve got to try this Whole Wheat Pumpkin Pancakes Recipe. These pancakes are as fluffy as they are nutritious, thanks to the whole wheat flour and pumpkin purée combo that makes every bite comforting and satisfying. I absolutely love how this batter comes together so smoothly, and how the mild pumpkin spice notes sneak in to warm up your morning. Stick with me, and I’ll walk you through everything you need to nail this recipe perfectly!

❤️

Why You’ll Love This Recipe

Wholesome Ingredients: Made with whole wheat flour and natural pumpkin, it’s a healthier twist on a classic pancake.
Simple & Quick: You can whip up these pancakes in under 30 minutes, making them perfect even for busy mornings.
Flavorful & Comforting: The subtle cinnamon, nutmeg, and vanilla combine for that warm pumpkin-spice vibe we all crave.
Family Favorite: My crew goes crazy for these, and I bet yours will too after the first bite.

There is a white plate with three golden-brown pancakes stacked slightly unevenly with a clear textured top pancake showing tiny holes. A gold fork rests on the top edge of the plate. Next to the plate on the white marbled surface, there is a pile of more pancakes on another white plate that shows their soft, porous texture. A small white jug with dark syrup is near the plates, and a blue cloth is placed on the surface beside the plate. The photo taken with an iphone --ar 2:3 --v 7 - Whole Wheat Pumpkin Pancakes, Pumpkin Pancake Recipes, Healthy Pumpkin Breakfast, Fall Flavored Pancakes, Wholesome Breakfast Ideas

Ingredients You’ll Need

These ingredients feel like a hug in pancake form. The whole wheat flour adds nuttiness and fiber, while pumpkin purée lends moisture and that unbeatable autumn flavor. I always keep canned pumpkin on hand for this recipe because it’s such a reliable pantry staple.

Flat lay of a small mound of white whole wheat flour, a white ceramic bowl with light brown baking powder, a small white bowl containing ground cinnamon, another small white bowl with ground nutmeg, a pinch of salt scattered neatly, a small white bowl of creamy milk, a smooth dollop of bright orange pumpkin purée on a white plate, a single whole uncracked brown egg, a small white bowl filled with golden maple syrup, a small white bowl of pale vanilla extract, and a white plate holding two tablespoons of melted butter, arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Whole Wheat Pumpkin Pancakes, Pumpkin Pancake Recipes, Healthy Pumpkin Breakfast, Fall Flavored Pancakes, Wholesome Breakfast Ideas

White whole wheat flour or regular whole wheat flour: I prefer white whole wheat flour because it’s lighter in texture and holds up beautifully in pancakes.
Baking powder: This is the magic that makes your pancakes fluffy and tender.
Cinnamon: Just a bit adds warmth; feel free to increase or swap for pumpkin spice blend for an extra punch.
Nutmeg: A pinch rounds out the pumpkin spice flavor without overpowering.
Salt: Just enough to balance the sweetness and enhance all the flavors.
Milk of choice: Whether dairy or plant-based, it works well here; I love oat milk for its mild sweetness.
Pumpkin purée: Make sure you’re using pure pumpkin, not pumpkin pie filling with added sugar and spices.
Egg: Helps bind the pancakes and adds richness.
Maple syrup or brown sugar: Naturally sweet, and syrup is my go-to because it blends seamlessly.
Vanilla extract: A little splash amplifies the pumpkin’s natural flavor.
Melted butter or coconut oil: Adds moisture and helps with that golden crust.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love customizing this recipe depending on what’s in my pantry or what mood I’m in, and I encourage you to do the same! It’s super forgiving, so you can switch things up and still end up with a delicious result.

Gluten-free option: I’ve swapped whole wheat flour for a gluten-free blend once, and it turned out wonderfully—just watch the batter consistency as gluten-free flours vary.
Vegan adaptation: Replacing the egg with a flax egg and using plant-based milk and coconut oil keeps it dairy-free and just as tasty.
Extra spice: For a bolder fall vibe, I bump up the cinnamon and add allspice or clove, turning these pancakes into a real seasonal treat.
Add-ins: Stir in chopped pecans or mini chocolate chips for an added texture and sweetness—my kids adore this twist.

How to Make Whole Wheat Pumpkin Pancakes Recipe

Step 1: Mix Your Dry Ingredients

Start by combining the whole wheat flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Give it a good stir so everything’s evenly distributed. I find that sifting isn’t necessary here, but feel free if you want a lighter blend. This mix provides the foundation for your pancakes’ texture and flavor.

Step 2: Whisk Together the Wet Ingredients

In another bowl, whisk the milk, pumpkin purée, egg, maple syrup, vanilla extract, and melted butter until smooth. I often melt the butter just before this step and let it cool slightly so it doesn’t cook the egg when combined. If you find the butter solidifies with the cold milk, warming the whole mixture gently in the microwave for 15 to 30 seconds helps.

Step 3: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry, then stir gently until just combined. You want to mix until there are no big lumps, but it’s okay if the batter is a little bit lumpy—that keeps the pancakes tender. Overmixing can make them tough, so I usually stop as soon as the dry flour disappears.

Step 4: Cook Your Pancakes to Perfection

Heat a heavy skillet or griddle over medium-low heat. When it’s hot enough that a drop of water sizzles on contact, you’re ready. I like using a non-stick surface and often skip extra oiling, but if you want, lightly grease the pan. Use about a ⅓ cup measure to scoop the batter for evenly sized pancakes. Cook 2 to 3 minutes on the first side until bubbles form and the edges look matte rather than shiny, then flip and cook 1 to 2 more minutes until golden. Adjust your heat if they’re browning too fast or staying pale.

Repeat with the remaining batter, keeping cooked pancakes warm tucked under a tea towel or in a low oven. This recipe makes around 6 to 8 medium pancakes, perfect for sharing or saving a little for later.

👨‍🍳

Pro Tips for Making Whole Wheat Pumpkin Pancakes Recipe

Don’t Overmix the Batter: Stir until combined but still slightly lumpy—this keeps your pancakes light and fluffy.
Temperature Matters: Medium-low heat is key; too hot and the outsides burn before the inside cooks through.
Rest the Batter If Needed: If your batter looks thick or the butter has hardened, let it sit a few minutes or warm it slightly for better spreadability.
Use a ⅓ Cup Scoop: It helps you consistently portion each pancake for even cooking and beautiful stacks.

How to Serve Whole Wheat Pumpkin Pancakes Recipe

There is a stack of three golden-brown pancakes on a white plate. The pancakes have a slightly porous texture and are arranged with the largest at the bottom and the smallest on top. A light amber syrup is poured over the top pancake, dripping down the sides and pooling a little on the plate. A silver fork rests under the stack, on the left side, and the plate sits on a white marbled surface with a blue cloth nearby. The lighting is soft and natural, highlighting the warm tones of the pancakes and syrup. photo taken with an iphone --ar 2:3 --v 7 - Whole Wheat Pumpkin Pancakes, Pumpkin Pancake Recipes, Healthy Pumpkin Breakfast, Fall Flavored Pancakes, Wholesome Breakfast Ideas

Garnishes

I love topping these pancakes with a pat of butter that melts into all those fluffy little pockets. A drizzle of pure maple syrup is traditional and divine, but sometimes I’ll sprinkle chopped toasted pecans or walnuts for crunch. Fresh berries or a dollop of whipped cream also add a nice balance, especially if you want to jazz them up a bit.

Side Dishes

These pancakes pair beautifully with crispy turkey bacon or a side of scrambled eggs to add some savory contrast. For something lighter, Greek yogurt with a spoonful of honey and a handful of granola completes the meal wonderfully. My family especially enjoys these alongside warmed spiced apple cider or a fresh cup of coffee.

Creative Ways to Present

For special occasions, I like to stack these pancakes high and pipe whipped cream in rosettes around the edges, then sprinkle with cinnamon and a few pumpkin seeds for texture. Drizzling a warm caramel sauce or dusting with powdered sugar can turn this simple dish into a showstopper that wows guests and kids alike. Adding a side of roasted pumpkin cubes or a pumpkin spice latte completes the festive vibe!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover pancakes in an airtight container in the fridge, stacked with parchment paper in between to keep them from sticking together. They stay good for up to three days, which means you can enjoy your homemade pumpkin goodness beyond the morning you make them.

Freezing

Freezing is a game changer for busy weeks. I flash-freeze individual pancakes on a baking sheet first, then transfer them to a freezer bag. This way, you can pull out just what you need without a clump of pancakes stuck together. They freeze well for up to two months.

Reheating

To reheat, I pop pancakes straight from the fridge or freezer into a toaster or toaster oven for a few minutes — this helps them crisp up nicely without getting soggy. If you don’t have that option, a quick warm-up in a non-stick skillet over medium heat does the trick. You’ll get that fresh-off-the-griddle warmth every time.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

It’s best to stick with plain pumpkin purée because pumpkin pie filling usually has spices and added sugar, which could throw off the balance of flavors in your pancakes. Using pure pumpkin lets you control the sweetness and spice exactly how you like.
Are whole wheat pumpkin pancakes healthy?

Absolutely! Using whole wheat flour adds fiber and nutrients that white flour lacks, and pumpkin purée contributes vitamins and moisture without extra fat. Plus, natural sweeteners like maple syrup keep things on the lighter side compared to sugary syrups or toppings.
Can I make this recipe vegan?

Yes! Swap the egg for a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water), and use plant-based milk and coconut oil instead of butter. The pancakes will still be super fluffy and flavorful.
How do I prevent my pancakes from sticking to the pan?

Make sure your pan or griddle is hot enough before adding batter, and use a non-stick surface if possible. A light brush or spray of oil can help, but I find that on my non-stick griddle, it’s often unnecessary. Avoid flipping too early—wait until you see bubbles and edges are matte for an easy release.

Final Thoughts

Making these whole wheat pumpkin pancakes has become one of my favorite comforting rituals during the cooler months. They strike that perfect balance of wholesome and indulgent, which means you get to enjoy a nourishing breakfast that feels like a treat. I hope you find yourself making this recipe again and again, sharing it with family and friends, and maybe even coming up with your own fun variations. Trust me, once you try these, they’ll become a staple in your recipe box—you’ll love them as much as I do!