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+ servings
stack of pancakes cut, front view with bite on fork

Fluffy Whole Wheat Pumpkin Pancakes

Fluffy Whole Wheat Pumpkin Pancakes are hearty, whole wheat pancakes packed with pumpkin and warm spices.  You won't believe how fluffy they are!

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  • 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)


  • 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.
  • Pour 1/4 cup batter for each pancake onto the preheated griddle (I like to use an ice cream scoop for this). 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!


  • *Whole wheat flour may be substituted for the same amount of white whole wheat flour.
  • 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.
  • Pancakes are freezer friendly! Simply cool completely and place on a wire rack in a single layer in the freezer. Once frozen, place in a zip top bag. Toast in the morning and enjoy!


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.

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