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+ servings
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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  • 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. 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!


  • 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! 


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!