These Pumpkin Pancakes stir together in one bowl, are fluffy and flavorful, and are a perfectly cozy breakfast to share with the kids. They’re made with whole-wheat flour, are spiced just enough, and are so delish!
Pumpkin Pancakes
We make pancakes each Sunday, and we tend to rotate flavors throughout the year. A favorite is Pumpkin Pancakes, which are fluffy and nicely spiced from the pumpkin pie spice or cinnamon.
I love these as a way to vary our weekend breakfast, include a veggie in our first meal of the day, and have a festive holiday breakfast option. (They work as well for Halloween as they do for Thanksgiving and Christmas!)
These healthy pumpkin pancakes are made with a base of whole-wheat flour, which is sturdy enough to hold up to the thick pumpkin puree, and have no added sugars. They are spiced just enough and pair well with a variety of toppings.
You can make them and serve them right away, or stash them into a container or bag in the fridge or freezer for a future easy breakfast.
Ingredients You Need
Here’s a look at what you need to make this recipe so you know what to have on hand.
- Whole wheat flour: I use this as the base for the recipe since it has fiber and whole grains and absorbs the moisture from the pumpkin nicely.
- Baking powder: There’s a little more baking powder in this recipe compared to basic pancake recipes—we need it to help them cook through with the addition of the thick pumpkin puree.
- Pumpkin pie spice: This adds that classic pumpkin-baked-goods flavor. You can use cinnamon instead, if needed.
- Milk: I usually cook and bake with whole milk, but you can use any milk you prefer, including non-dairy.
- Pumpkin puree: This recipe works with canned pumpkin puree or homemade pumpkin puree.
- Eggs: Large eggs help the batter hold together and cook through properly.
- Butter or neutral oil (plus more for cooking): I use unsalted butter in the batter and to cook with. That proves to be a nice combination with my nonstick skillet.
- Vanilla extract: A little vanilla adds a pleasant flavor note in this pumpkin recipe.
Step-by-Step Instructions
Here’s a look at how to make this easy pumpkin pancake recipe.
- Add all dry ingredients to a medium or large bowl.
- In a separate bowl, add all the wet ingredients. Whisk to combine.
- Mix the wet and dry ingredients together in one bowl. The batter should be easy to pour, but thick.
- Heat a nonstick pan over medium heat. Add butter and swirl to cover pan. Add a small amount of batter to form each pancake. Cook on each side or until set and lightly brown. Serve warm.
Frequently Asked Questions
Sure, you can offer one at a time, baby-led weaning style (just hand the pancake to baby) or you can dice them up as a soft finger food for older babies.
You can use canned pumpkin puree or you can use homemade pumpkin puree. Both work!
We love these with a little maple syrup or applesauce, and they go well with any other breakfast staples like sausage, bacon, or diced fruit.
How to Store
Store any leftovers of these whole wheat pumpkin pancakes in an airtight container in the fridge for up to 5 days. Or, store cooled pancakes in a freezer bag in a single layer—or layers with parchment paper between to prevent them from freezing together—for up to 6 months.
Warm in 30-second increments on a heat-safe plate. Pancakes tend to warm through really fast, so try not to overcook them when reheating. You can also pop into a toaster briefly.
product we love
Presto Electric Griddle
This quick-heat griddle is perfect for cooking a whole batch of pancakes at once.
Best Tips for Success
- Spread the batter thin, about ¼ inch thick or a smidge thinner. This will help the pancakes cook through.
- Let the batter cook long enough in the pan that it sets around the edges and slightly toward the center, and that you see bubbles. This will ensure that the center cooks all the way through.
- Cook in a pan or on an electric griddle.
- Depending on your stove top and pan, you may need to turn the heat down to medium-low heat to ensure that the batter cooks all the way through without burning.
- I heat the oven to 200 degrees F and keep the cooked pancakes warm on a baking sheet in the oven while I finish the batch, though you could also serve them as you go.
- Dairy-free: Use non-dairy milk and melted coconut oil in place of the butter.
- Gluten-free: Use buckwheat flour in place of the whole wheat flour. You may need a little bit more milk.
- Egg-free: The best option I’ve found for pancakes is to use a store-bought egg replacer like the one from Bob’s Red Mill.
- Use cinnamon instead of pumpkin spice if desired.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Favorite Pumpkin Pancakes
Ingredients
- 1 cup whole wheat flour
- 1-2 tablespoons sugar (optional)
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 cup milk
- ½ cup pumpkin puree
- 1 egg
- 2 tablespoons melted butter or neutral oil (plus more for cooking)
- 1 teaspoon vanilla extract
- Mini chocolate chips, blueberries, or other diced fruit (optional)
Instructions
- Add all ingredients to a medium bowl. Whisk to combine. The batter should be pourable but thick.
- Heat a nonstick or cast-iron pan or griddle over medium heat. Add a sliver of butter, let melt, and swirl to cover pan.
- Add a small amount of batter, about 2-4 tablespoons at a time, and spread the batter thin, about ¼ inch thick to ensure they cook through nicely. Cook for 3-4 minutes per side or until set and lightly brown. The pancakes should be mostly set around the edges and you should see little bubbles around the edges before you turn them over.
- Add more butter and repeat to cook the rest of the pancakes.
- Serve warm with syrup, nut butter, or yogurt.
Notes
- Store any leftovers in an airtight container in the fridge for up to 5 days. Or, store cooled pancakes in a freezer bag in a single layer—or layers with parchment paper between to prevent them from freezing together—for up to 6 months. Warm in 30-second increments on a heat-safe plate.
- Spread the batter thin, about ¼ inch thick or a smidge thinner. This will help the pancakes cook through.
- Let the batter cook long enough in the pan that it sets around the edges and slightly towards the center, and that you see bubbles. This will ensure that the center cooks all the way through.
- Depending on your stove top and pan, you may need to turn the heat down to medium-low to ensure that the batter cooks all the way through without burning.
- I heat the oven to 200 degrees F and keep the cooked pancakes warm on a baking sheet in the oven while I finish the batch, though you could also serve them as you go.
- Dairy-free: Use nondairy milk.
- Gluten-free: Use buckwheat flour in place of the whole wheat flour. You may need a little bit more milk.
- Egg-free: The best option I’ve found for pancakes is to use a store-bought egg replacer like the one from Bob’s Red Mill.
- Use cinnamon instead of pumpkin pie spice if desired.
Hi, love all your recipes! But is 1 tbsp baking power correct? Shouldn’t it be tsp? I’m no chef but it just seems like a lot. Thanks!
My 21 month old and I both loved them 🙂
Made with 1 TBSP maple syrup instead of sugar, and they were sweet enough and super pumpkin-y in a good way. Yum!
Could you use AP flour instead of whole wheat? Also, maple syrup mixed in instead of sugar?
I haven’t made them that way but I think so. I might add 1 more tbsp of ap flour so it absorbs the puree in the same way.
These are my favorite pancakes! They are so fluffy and moist, and the pumpkin flavor is great. I’ve tried several of your pancake recipes and these are hands down my favorite. Thank you!
Could you make these as waffles instead? I always burn pancakes ha!
Sure, that should work similarly
Hello! Can you make these as sheet pancakes in the oven? Would it be the same directions for any sheet pancakes?
Hi- It should work well. I do 400 F for 10-12 minutes for sheet pan pancakes. Enjoy
Hi! Could you sub the sugar for applesauce? Thanks!
I bet that would be fine or just leave it out and serve the pancakes with a side of applesauce.
Thanks so much for the reply and suggestion 🙂 I think I’ll try serving with the side!
We made these this morning for Thanksgiving breakfast and they were a hit! So delicious and perfect flavor and texture.
I’m so glad to hear it!
Yum! I’ve made many variations of pumpkin pancakes and these have beautiful consistency. Kids added mini chocolate chips to theirs and I added more sugar in mine because I don’t eat with syrup. Perfect!