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 white whole wheat flour
  • 2 tablespoons baking powder
  • ½ teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon


  1. Wash hands with soap and water.
  2. Break eggs into a clean, medium 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. Combine all-purpose flour, whole wheat flour, baking powder and spices in small bowl.
  4. Add dry ingredients to pumpkin mixture. Stir until combined. Pour ¼ cup of batter for each pancake on a lightly oiled and heated griddle or skillet.
  5. Cook until the pancakes are full of bubbles and the under-surface is lightly browned. Use a spatula and flip. Lightly brown the other side. Refrigerate leftovers.
  6. 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 128
  • Total Fat 3.5g
  • Saturated Fat 0.7g
  • Sodium 270mg
  • Total Carbohydrates 21g
  • Fiber 2g
  • Total Sugars 4.4g
  • Protein 4.7g