Whole Wheat Pumpkin Pancakes
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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.
Expert Tips
- 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.
Freezer
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
- Lemon Blueberry Ricotta Pancakes
- Jalapeno Popper Pancakes
- 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
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Whole Wheat Pumpkin Pancakes
Video
Ingredients
- 3 large eggs
- ⅓ cup brown sugar
- ½ cup applesauce
- ½ cup canned pumpkin
- 1½ cup buttermilk
- 2 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 cup rolled oats
- 2 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon pumpkin spice
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- 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.
Notes
- 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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Going to make these for dinner, like tomorrow ☺️ thank you again, Jo!
My pleasure, enjoy!
Who says you can’t have breakfast for dinner? Just delicious!
Hello Joanna,
it would be so nice if you could use the metric measurement as well.
Love from Germany
HaLo
Hello! Thank you so much for reaching out and sending love from Germany. 🇩🇪 I appreciate your feedback. Good news – you can access the metric measurements with just one click! Right above the ingredients on the recipe card, you’ll find a “Metric” button. When you click on it, all the measurements will automatically convert to the metric system. I hope this makes it even easier for you to enjoy making these healthy whole wheat and pumpkin pancakes.
These pancakes are delicious! I try not to incorporate too much sugar into recipes so the only change I made was adding 1/4 cup of coconut sugar instead of the 1/3 cup. Thank you for sharing this pumpkin pancake recipe!!
I found your pancakes on Pinterest and we makes these almost every weekend for months now! They are perfection! I use 2 teaspoons baking soda tho, is 2 tablespoons a typo? I’m finally going to branch out and try some of your other recipes. Thanks for the much sought after perfect pumpkin pancake recipe!! Oh and I do a sub for buttermilk using whatever milk I have on hand (almond milk, non fat milk, etc) and use vinegar which thickens it. Works perfectly
Not a typo, I like mine nice and fluffy! So happy you’re enjoying my recipes!
There is a Gilmore Girls sequel on Netflix now!
I know, I watched it already the day it came out! 🙂
Can the batter be made the night before or will it affect the texture?
No it should be made the day you use it due to the baking powder etc.
Hi Jo,
These look beautiful, I am not a pancake fan but I want to try these. Here in Australia I can only get Pumpkin Pie Spice thru our USA Food store but they have run out & not looking at getting any in anytime soon!
I have tried mixing up my own but seems different, do you have a pumpkin pie spice recipe I could try?
Many thanks, Jo
Hi Jo,
From my understanding there’s cinnamon, ginger, nutmeg and allspice. I’d go with 4 tsp cinnamon, 2 tsp of ginger, 1 tsp allspice and 1 tsp nutmeg.
here in brazil we dont have Buttermilk nor Applesauce. what can i use instead?
another question, what is the diference between buttermilk and whey?
You can make buttermilk with regular milk or cream/ half and half. Just add 1 -1 1/2 T lemon juice to the milk and let it sit for 5 minutes. If you have access to apples, you could make applesauce or you could just use oil, maybe 1/4-1/3 C oil?
you could use any fruit sauce that is not too strong like pears or bananas. they usually have fruit cups for kids in the supermarket, you could use those and for buttermilk just add a tsp or so to a cup of milk to sour it, it will look curdled but that is the way it should be so don’t worry. I used cashew milk but watered it down a little as it is thicker than reg cows milk. My Dad LOVES these pancakes! good luck!
If oats are not used, should more flour be added? If so, how much?
Would love to try these. What can I use instead of eggs? Any luck with making pancakes without eggs?
I noticed on this recipe that it does not include baking soda to use with the buttermilk. Is that a typo, or is there something else in the recipe which takes its place?
No typo, no baking soda needed in this recipe.
These look amaaaaaazing!!!!! Love your beautiful pictures and what an awesome recipe. Good stuff!
Thank you so much Melissa 🙂
Pancakes—-I love them. No guilt ones—–oh I can use that. I would like to eat them more often and MORE of them. Ha!