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pumpkin pancakes with a fork on a white plate

Healthy Whole-Wheat Pumpkin Pancakes

  • Author: Katie Webster
  • Total Time: 20 mins
  • Yield: 14 pancakes 1x


These fluffy Whole-Wheat Pumpkin Pancakes are made with pumpkin puree, pumpkin pie spice, buttermilk and the nourishing goodness of whole-grain flour. Serve up a hearty and wholesome stack with pure maple syrup for a healthy fall breakfast!


  • 2 cups white whole-wheat flour or whole-wheat flour
  • 2 teaspoons cinnamon or pumpkin pie spice
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 large eggs
  • 1 ¾ cup buttermilk
  • 1 cup pumpkin puree
  • 2 tablespoons avocado oil, melted coconut oil or organic canola oil, plus 2 teaspoons for griddle
  •  1 ½ teaspoons vanilla extract


  1. Preheat pancake griddle to medium-high heat, or pancake setting on an electric griddle (400 degrees F.)
  1. While griddle heats, whisk flour, cinnamon or spice, baking powder, baking soda and salt in a medium bowl.
  1. Whisk eggs in a medium bowl until foamy. Beat in buttermilk, pumpkin and 2 tablespoons oil.
  2. Add dry ingredients and stir to combine. If the mixture thickens as it sits or is too thick, gently stir in up to 1/3 cup water to thin the batter.
  3. Lightly brush griddle with ½ teaspoon oil. Ladle batter about 1/4 cup at a time onto the griddle, spacing so they do not run together. Cook the pancakes until browned on the bottom, 2 to 4 minutes.
  4. Carefully flip the pancakes over and continue cooking until browned on the bottom, 2 to 3 minutes. Keep cooked pancakes warm while cooking the remaining batter, re-brushing the griddle with the remaining oil as necessary.


To Keep Warm

Transfer the cooked pancakes to a baking sheet and keep warm in an oven set at 250 degrees F.

Make Ahead, Storage and Freezing

Leftovers: Keep wrapped to prevent them from drying out. Refrigerate up to three days.

Freeze:  Freeze them flat on a baking sheet. Once solid, transfer the frozen pancakes to a resealable plastic freezer bag and freeze up to one month. Thaw and reheat in the microwave (about 1 minute and 20 seconds for 2 pancakes.)

Reheat: To reheat refrigerated left-over pancakes heat in the microwave for about 20 seconds per pancake.

Skillet Directions

This recipe can be made in a large non-stick skillet. Make sure to regulate the temperature of the pan between batches as it will get hotter and hotter as you go. Brush with additional oil as necessary.

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Category: breakfast
  • Method: Stove Top
  • Cuisine: American


  • Serving Size: 2 pancakes
  • Calories: 231
  • Sugar: 5 g
  • Fat: 7 g
  • Carbohydrates: 31 g
  • Fiber: 6 g
  • Protein: 10 g

Keywords: whole wheat pumpkin pancakes,healthy pumpkin pancakes

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