Your fall breakfast dreams will be complete with a big, fluffy stack of Pumpkin Pancakes! They’re hearty and wholesome with the goodness of whole wheat flour, pumpkin purée and the warm flavors of pumpkin spice. The recipe comes together in just one bowl and they’re freezer friendly, making them a great meal prep breakfast!

Stack of healthy pumpkin pancakes with pecans and syrup

Growing up, my mom used to pancakes for breakfast every Sunday morning before church. I guess you could say that they were almost religion for us. 🙂

While I’d never turn down a stack of my Greek yogurt pancakes or gluten-free oat flour pancakes, my heart belongs to these ultra fluffy, healthy Pumpkin Pancakes.

Maybe it’s because they remind me of a local cafe that my husband and I frequented when we were newly married. We loved going for Sunday breakfast, and they had the best, fluffiest pancakes ever with pumpkin and plenty of pumpkin spice.

That cafe closed years later, so I set out to create my own healthier version. This recipe captures the flavors perfectly — it’s cozy, comforting and makes the ultimate fall breakfast!

Maple syrup pouring over pumpkin pancakes

Why you’ll love this recipe:

  • This pumpkin pancake recipe is packed with hearty whole wheat flour, pumpkin purée and warm pumpkin spice flavor for a satisfying fall breakfast.
  • They’re hearty, wholesome and amazingly fluffy!
  • The recipe comes together in just one bowl.
  • The pancakes are freezer friendly, making them great for meal prep.

Recipe ingredients

There’s no need to spend money on a pancake mix when these healthy pumpkin pancakes take just a few simple pantry staples that are easily customizable with what you have on hand.

Pumpkin pancake recipe ingredients

Ingredient notes

  • Whole wheat flour. The whole wheat flour lends a hearty texture, yet the pancakes are still nice and fluffy. It can be substituted with whole wheat white flour, or a combination of half all purpose flour and half whole wheat flour for an even lighter texture.
  • Almond milk. This may be substituted with your favorite dairy or non-dairy milk.
  • Pumpkin. Use homemade pumpkin purée or canned pumpkin. Do not use pumpkin pie filling as that includes spices as well.
  • Baking powder. The baking powder is the leavening agent for these pancakes. There is an entire tablespoon in the batter, which is responsible for the amazing, fluffy texture!
  • Spices. I use my homemade pumpkin pie spice and additional ground cinnamon for extra warm spice flavor. Feel free to use store bought or change things up with my homemade chai spice!
Stream of maple syrup pouring over a stack of whole wheat pumpkin pancakes

How to make this pumpkin pancake recipe

This recipe is so easy to make that you’ll never use a pancake mix again. Simply gather your ingredients, and the batter comes together in minutes in just one bowl!

Pro tip: Be sure to see the recipe notes for instructions on how to freeze pancakes!

How to make pumpkin pancakes
  1. Preheat a non-stick griddle or pan over medium heat. Whisk the wet ingredients together in a large bowl.
  2. Add the dry ingredients, and stir together just until incorporated. Be careful not to over mix!
  3. Pour 1/4 cup batter for each pancake onto a preheated griddle (I like to use an ice cream scoop for the batter), and cook for 2-3 minutes until bubbles begin to form on the top and the bottom is golden brown. 
  4. Flip and cook for an additional 2-3 minutes.  Repeat the process until all of the batter has been used.
Whole wheat pumpkin pancakes

Recipe notes

  • Whole wheat flour makes makes these pumpkin pancakes extra hearty and lends a delicious, nutty flavor.  It may be substituted with the same amount of white whole wheat flour, or you may use a combination of half whole wheat flour and half all purpose flour for a lighter texture.
  • If you don’t have a nonstick pan or griddle, use melted butter, oil or cooking spray to ensure that the pancakes don’t stick to the pan.
  • Freezer instructions.  Cool the pancakes completely on a wire rack in a single layer, then place the entire rack in the freezer (this keeps the pancakes from sticking together).  Once frozen, place in a zip top bag for up to 3 months. To heat, pop in the toaster on a light setting until heated through and enjoy!
Stack of pumpkin pancakes on a plate with bite removed

More pumpkin recipes you’ll love!

If you try this recipe I’d love to hear from you! Leave a comment and rating below, and be sure to snap a photo and tag me at @flavorthemoments on Instagram!

Stack of healthy pumpkin pancakes with pecans and syrup

Fluffy Whole Wheat Pumpkin Pancakes

Fluffy Whole Wheat Pumpkin Pancakes are hearty, wholesome and packed with fall flavor! They're ultra fluffy, so easy to make and are freezer friendly!
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Ingredients

  • 2 large eggs
  • 1/4 cup oil
  • 1/2 cup pumpkin puree
  • 1 3/4 cups unsweetened almond milk or your favorite milk
  • 2 tablespoons pure maple syrup
  • 2 cups whole wheat flour
  • 2 tablespoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • maple syrup and pecans for serving (optional)

Instructions 

  • Preheat a large nonstick griddle over medium heat.
  • In a large bowl, beat the eggs well with a whisk. Add the oil, pumpkin, milk and maple syrup and whisk well to combine.
  • Add the flour, baking powder, pumpkin pie spice, cinnamon and pinch of salt and stir just until incorporated. Do not over mix as the pancakes will be tough!
  • Pour 1/4 cup batter for each pancake onto the preheated griddle (I like to use an ice cream scoop for this)and cook for 2-3 minutes until bubbles begin to form on the top and the bottom is golden brown. 
  • Flip and cook for an additional 2-3 minutes. Repeat the process until all of the batter has been used. Serve pancakes with warm maple syrup and pecans if desired. Enjoy!

Notes

  • Whole wheat flour makes makes these pumpkin pancakes extra hearty and lends a delicious, nutty flavor.  It may be substituted with the same amount of white whole wheat flour, or you may use a combination of half whole wheat flour and half all purpose flour for a lighter texture.
  • If you don’t have a nonstick pan or griddle, use melted butter, oil or cooking spray to ensure that the pancakes don’t stick to the pan.
  • Freezer instructions.  Cool the pancakes completely on a wire rack in a single layer, then place the entire rack in the freezer (this keeps the pancakes from sticking together).  Once frozen, place in a zip top bag for up to 3 months. To heat, pop in the toaster on a light setting until heated through and enjoy! 

Nutrition

Serving: 2pancakes, Calories: 238kcal, Carbohydrates: 32g, Protein: 7g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 9g, Cholesterol: 53mg, Sodium: 478mg, Fiber: 5g, Sugar: 4g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

**This recipe was originally published in November 2017. The photos have been updated, step by step photos have been added, and the text has been modified to include more recipe information.

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