Whole Wheat Pumpkin Pancakes

4.74 from 19 votes

Whole Wheat Pumpkin Pancakes

This Whole Wheat Pumpkin Pancake recipe is your golden ticket to a heartwarming, nutritious breakfast that doesn't skimp on flavor. Imagine tucking into a stack of perfectly spiced, fluffy pancakes, each bite bursting with the rich, autumnal essence of pumpkin and the wholesome goodness of whole wheat and oats.

Prep Time5

Cook Time30

Total Time35

Course: Breakfast, Brunch

Cuisine: American

Keyword: healthy pancakes, pancake recipe, pancakes, pumpkin pancakes

Servings:

Calories: 131kcal

Author: Joanna Cismaru

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

US Customary - Metric

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.

Video

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