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This Whole Wheat Pumpkin Pancake recipe is a fall-flavored feast that will kick-start your morning with the wholesome goodness of whole grains and real pumpkin. Each bite is a warm invitation to celebrate the season, bringing the cozy comfort of autumn to your breakfast table.
The Best Pumpkin Pancakes
This Whole Wheat Pumpkin Pancake recipe is my secret weapon for brisk autumn mornings; each fluffy stack comes alive with the warming embrace of pumpkin spice and the subtle sweetness of brown sugar. I fold in hearty whole wheat and rolled oats, ensuring every bite is not only indulgently spiced but also satisfyingly wholesome.
Why You’ll Love These Whole Wheat Pumpkin Pancakes
- Healthier Twist on a Classic: You’ll adore this recipe because it offers a nutritious spin on the beloved pancake, incorporating whole wheat flour and rolled oats for a heartier, fiber-rich breakfast that doesn’t sacrifice flavor for health benefits.
- Seasonal Delight: The warm pumpkin spice and rich pumpkin puree give these pancakes an irresistible fall flair that captures the essence of the season.
- Simple Yet Satisfying: The recipe is straightforward and easy to follow, ensuring a stress-free cooking experience that culminates in a deliciously comforting meal.
- Eggs: Serve as the binding agent for pancakes, ensuring they hold together well. Substitute with flax eggs or additional applesauce if needed.
- Brown Sugar: Adds sweetness with a hint of molasses flavor. Maple syrup or honey can be used as alternatives.
- Applesauce: Provides moisture and helps to reduce fat. Mashed bananas can be a suitable replacement.
- Canned Pumpkin: Delivers the signature pumpkin flavor and creamy texture. Mashed sweet potato is a great stand-in if pumpkin isn’t available.
- Buttermilk: Contributes to the pancakes’ tender texture and a slight tanginess. Milk with a splash of vinegar or lemon juice can act as a makeshift buttermilk.
- Vanilla Extract: Enhances the overall flavor profile. Almond extract can be used for a different yet still warm flavor.
- Whole Wheat Flour: Offers a hearty, nutty taste and added nutrients. All-purpose flour or a gluten-free blend can be used for those with dietary preferences.
- Rolled Oats: Adds texture and fiber to the pancakes. Quick oats can be substituted if that’s what you have in your pantry.
- Baking Powder: Acts as a leavening agent, giving rise to the pancakes. In a pinch, a mix of baking soda and cream of tartar could be used.
- Salt: Balances the flavors. Skip it if you’re using self-rising flour which already contains salt.
- Pumpkin Spice: Infuses the pancakes with the warm, spiced flavor of fall. Make your own blend using my recipe if you don’t have a premixed spice.
Kickstart your pancake adventure by whisking together the eggs, brown sugar, applesauce, buttermilk, pumpkin, and vanilla extract until the mixture is smooth and fully integrated. Then, coax the whole wheat flour, rolled oats, baking powder, salt, and pumpkin spice into the wet ensemble, stirring until just combined to keep things light and airy.
Heat up your griddle to that sweet spot where it’s hot enough to sizzle but not scorch, dollop the batter to form each pancake, and cook them to golden perfection, flipping once with the finesse of a pancake artist. Serve these aromatic beauties steaming hot, with your favorite toppings beckoning from the sidelines.
Frequently Asked Questions
Can I make the batter ahead of time?
Absolutely! You can whip up the batter the night before and store it in the fridge. Just give it a good stir in the morning before you start making your pancakes, as the oats will soak up some of the moisture.
How can I make these pancakes if I don’t have buttermilk?
No buttermilk? No problem. You can easily make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of regular milk and letting it sit for about 5 minutes. This will give you the tang and tenderness that buttermilk offers.
Can I freeze these pancakes?
These pancakes freeze wonderfully! Lay them out in a single layer on a baking sheet, freeze until solid, and then transfer them to a freezer bag. They can be reheated in the microwave or toaster for a quick and easy breakfast.
Are these pancakes suitable for someone with a gluten intolerance?
While whole wheat flour contains gluten, you can substitute it with your favorite gluten-free flour blend to make these pancakes gluten-free. Just make sure that the oats you’re using are certified gluten-free as well.
- Let the Batter Settle: After mixing the batter, wait for about 5 to 10 minutes before you start cooking. This little break gives the batter time to thicken up a bit, which means better pancakes.
- Watch the Heat: Cook your pancakes on medium heat to keep them from burning. You want them to be nicely browned on the outside and cooked all the way through.
- Be Gentle with Spice: Pumpkin spice has strong flavors, so use the amount listed in the recipe first, then add more bit by bit if you need to.
- Mix Just Right: When you mix the batter, stop once everything is just blended together. If you mix it too much, your pancakes could end up heavy and dense.
- Try Different Toppings: Go beyond just syrup when you serve your pancakes. Add a scoop of whipped cream, some nuts, or a spoonful of yogurt for something different. Fruit on top is also a tasty choice.
Storing Leftover Pancakes
You can store these in the fridge for up to 2 days, but I must warn you they do get soggy. Pancakes are meant to be eaten right away so try to make as much as you’ll need in the moment.
To freeze pancakes, lay them out in a single layer on a baking sheet, freeze until solid, and then transfer them to a freezer bag. They can be reheated in the microwave or toaster for a quick and easy breakfast.
Discover More Delicious Breakfast Recipes
- Blueberry Buttermilk Pancakes
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- The Perfect Banana Muffin
- Banana Oatmeal Pancakes With Fresh Cherry Sauce
- Classic Pancakes
- Pancake Muffins
- Crispy Belgian Waffles
- Puffed Wheat Squares
- Instant Pot Steel Cut Oats
- In a large bowl whisk together the eggs, brown sugar, applesauce, buttermilk, pumpkin and vanilla extract together until smooth.
- Combine the whole wheat flour with the oats, baking powder and salt in another bowl, or add them directly to the wet ingredients bowl and whisk everything until well combined. Let the batter settle for about 10 minutes before continuing.
- Pour about half a ladle onto a medium hot griddle and cook for 3 minutes, until the edges start to firm up. Flip the pancakes and finish cooking for 1-2 minutes on the other side.
- Serve hot with maple syrup, butter and pecans.
- Pumpkin Variety: For the best flavor, use 100% pure canned pumpkin. Pumpkin pie filling has added sugars and spices that can alter the intended taste of the pancakes.
- Flour Choices: Whole wheat flour is recommended for its nutritional benefits, but you can substitute half with all-purpose flour for a lighter texture.
- Oat Texture: Use rolled oats for a chewy texture, or go for quick oats if you prefer a smoother pancake.
- Spice to Your Liking: Adjust the amount of pumpkin spice according to your taste. Start with less if you’re sensitive to spice and add more if you crave that extra warmth.
- Freezer Friendly: These pancakes can be frozen for up to 2 months. Just cool them completely, place them in a single layer on a baking sheet to freeze, and then stack them with parchment paper in between each pancake before sealing them in a freezer bag.
- Dairy Substitutes: If you’re out of buttermilk, you can easily make your own with milk and a tablespoon of lemon juice or white vinegar per cup of milk. For a dairy-free version, use almond, soy, or oat milk with the same method.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.