Perfectly Pumpkin Whole Wheat Pancakes

Perfectly Pumpkin Whole Wheat Pancakes

These pumpkin pancakes are quick, easy and delicious on a cool fall or winter morning. They freeze well and make a great snack as well as a breakfast!

Pumpkin Pancake stack
Yield: Makes 10-12 pancakes
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 1 ½ cups low-fat milk
  • ¾ cup canned pumpkin or pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons brown sugar
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • ½ teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon


  1. Wash hands with soap and water.
  2. Break eggs into a medium mixing bowl and beat with a fork. Wash hands with soap and water after cracking raw eggs.
  3. Add the oil, milk, pumpkin, and brown sugar to the bowl with the eggs. Mix well.
  4. In a separate large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, and spices.
  5. Add the liquid ingredients to the flour mixture and stir just until the dry ingredients are moistened.
  6. Pour ¼ cup of batter for each pancake on a lightly oiled and heated griddle or skillet.
  7. Cook until the pancakes are full of bubbles and the under-surface is lightly browned. Lift with a spatula and flip over. Lightly brown the other side.
  8. Store leftovers in a sealed container in the refrigerator for up to four days.
  • These pancakes are soft and moist - prefect finger-food for little ones when cut into bite-sized pieces.
  • You can substitute regular whole wheat flour for the white whole wheat flour listed in the recipe. 
  • Try freezing leftover pancakes by simply placing in a freezer bag and popping in your freezer. The frozen pancakes can be heated in the microwave or placed in the toaster for a quick breakfast or snack.

Nutrition Information:

  • Serving Size (1 pancake):
  • Calories 150
  • Total Fat 4.5g
  • Saturated Fat 1g
  • Cholesterol 35mg
  • Sodium 170mg
  • Total Carbohydrates 24g
  • Fiber 2g
  • Total Sugars 4g, includes 2g Added Sugars
  • Protein 5g
  • Vitamin D 6%
  • Calcium 10%
  • Iron 10%
  • Potassium 2%
Nutrition Software Used: 
ESHA Food Processor