Whole Wheat Pumpkin Pancakes

Whole Grain Pumpkin Pancakes

Who says a pancake breakfast can’t be tasty and healthy? Whip up a batch of these Whole Wheat Pumpkin Pancakes and indulge your fall cravings for foods that are warm, spicy and sweet. Your house will smell like pumpkin pie, your taste buds will think you’re eating something sinful, and your body will thank you for filling it with a wholesome meal!

I had been planning on making french toast for our Sunday morning breakfast. I had baked some really good buttermilk bread the other day and the last half a loaf is at that ‘too stale for cold sandwiches but perfect for french toast’ stage.

So what is that photo of whole wheat pumpkin pancakes doing up there? Well, this morning I did what I do best. I changed my mind. Just as I was pulling out the milk and eggs for french toast, I had a vision of pumpkin pancakes. This was odd because I’ve never even tasted pumpkin pancakes, much less made them!

Pumpkin Pancake Batter

But once the idea was in my head, I couldn’t let it go. I announced to my husband that breakfast plans had changed and that he would be eating pumpkin pancakes as soon as I figured out a recipe. He gave me an uncertain look that said he was hungry and worried that my ‘pancake experiment’ would delay breakfast for quite some time. But he knew it was useless to protest and muttered something like, “That sounds good” and went back to playing his latest PS3 game.

I was hungry too, but confident enough in my pancake-making ability to take the chance. I had a feeling I could throw something together pretty quick and on the off chance it turned out to be a disaster, french toast was still an option!

Ladleful of Batter

When I was a kid, I hated whole wheat pancakes. I thought it was bad enough that we were only allowed to eat whole wheat bread when all the other ‘lucky kids’ at school got to eat sandwiches made with Wonder bread. I didn’t think the dreaded whole wheat flour had any place in my breakfast pancakes!

Pancakes and waffles were one thing that my parents made with white flour and therefore they were just like the pancakes my friends ate and just like the pancakes I could order at a restaurant. And that’s the way I liked it. We didn’t eat pancakes at home very often but they were (and are) a breakfast staple up at the cabin. Plain pancakes, banana pancakes, blueberry pancakes, gooseberry pancakes, and even corn pancakes. But never whole wheat!

Uncooked Pumpkin Pancakes

The few times I had to eat whole wheat pancakes growing up, I thought they were absolutely terrible! Maybe they were, they certainly can be if you use the wrong recipe. But I think it was probably all in my head.

My views on whole wheat bread changed over the years as did my views on whole wheat pancakes. I’ve learned that many types of whole wheat pancakes actually taste much better than regular ones. So, even though I’ll always love a stack of good old white flour buttermilk pancakes, I find myself experimenting more often with different types of whole grain pancakes.

Cooked Pumpkin Pancakes

Pumpkin pancakes seemed like the perfect vehicle for whole grain flour so that’s what I used in this recipe. I added a little bit of cake flour to lighten them up a bit but feel free to try the recipe with 100% whole wheat flour if that’s what you prefer.

This recipe will use about half a can of pumpkin puree. If you have a large family, double the recipe and use the entire can. One can is just under two cups of pumpkin but don’t worry too much about not having enough pumpkin. Just use one can and add a bit more buttermilk if the batter is too thick. If you aren’t going to make a double batch, use that extra half can of pumpkin to whip up some pumpkin muffins!

Pumpkin Pancakes on Plate

  • Whole Wheat Pumpkin Pancakes
  • 1 C. whole wheat flour
  • 1/2 C. cake flour
  • 1 t. baking soda
  • 2 t. baking powder
  • 1/4 t. salt
  • 1 t. ground cinnamon
  • 1/2 t. ground ginger
  • 1/2 t. ground nutmeg
  • 1 C. buttermilk
  • 1 C. canned pumpkin puree
  • 2 eggs
  • 2 T. oil
  • 1 t. vanilla
  • 2 T. dark brown sugar
  • 1. In a large bowl, whisk together the first eight ingredients (whole wheat flour through nutmeg). In a separate bowl, whisk together the last six ingredients (buttermilk through brown sugar).
  • 2. Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. If batter seems too thick to pour, you can gently stir in a little more buttermilk.
  • 3. Drop pancakes by ladleful onto a medium-hot griddle. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface.
  • Notes: You may substitute all-purpose flour for the cake flour if that’s all you have on hand. You may also use only whole wheat flour, just increase whole wheat to 1 1/2 cups and omit cake flour; pancakes will be just a bit heavier. Light brown sugar or white sugar may be substituted for dark brown sugar. If you have it on hand, 2 teaspoons of pumpkin pie spice can be used in place of the cinnamon, ginger and nutmeg.

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144 Comments
  1. pumpkin « eatlessFEEDMORE

    […] Whole Wheat Pumpkin Pancakes […]

    12:10 pm  Oct 23rd, 2010
  2. Zach

    This recipe was absolutely fabulous. Adding extra buttermilk was definitely the key!

    8:30 am  Oct 24th, 2010
  3. Erin

    These were delicious!! And best of all…I had leftover punkin-poop for pumpkin pie oatmeal the next day. :-)

    5:44 am  Oct 25th, 2010
  4. Gear Knobs :

    so many healthy recipes to choose from on the internet-,`

    4:55 am  Oct 28th, 2010
  5. Pretty American Ladies :

    breakfast foods should always be high in carbohydrates to provide the energy you need in the mornign ..

    2:02 pm  Oct 31st, 2010
  6. Tammy

    These were delicious! I even used all whole wheat flour (the regular kind, not the white whole wheat) and they weren’t dense or anything. Absolutely delicious! How many was this supposed to make, though? I think I got six large and thick pancakes out of it!

    10:12 am  Nov 3rd, 2010
  7. EmilyC

    I just made these with my two year old’s help. We made it with all whole wheat (and chocolate chips). They were very light and fluffy despite the extra whole wheat and extra 2 year old stirring. My husband gobbled them up even though he hates pancakes and my son loved them too. I love them because they have more nutrients than standard pancakes and not too much sugar AND the fam eats them! Thank you for making nutrient rich cooking fun and yummy.

    8:36 am  Nov 6th, 2010
  8. Metal Railings %0A

    when i cook at home, i always make sure that i only cook healthy recipes because i don’t want to get fat `;”

    9:21 pm  Nov 16th, 2010
  9. Roberta

    I made these this morning. My family gobbled them up. I used all whole wheat that I ground myself. I also added more buttermilk and used sucanat instead of brown sugar. they were light and delicious! This recipe made 22 smaller pancakes.

    7:57 am  Nov 17th, 2010
  10. Malissa’s Meal Planning – Sept 15th « Building Blocks Show

    […] Whole wheat pumpkin pancakes, eggs and fruit – My kids’ picky eating habits always keep me guessing, but they love […]

    7:17 pm  Nov 20th, 2010
  11. Catnip Cat %0A

    breakfast foods should always be high in protein and also in carbohydrates, we need food energy during the early morning ;~”

    12:19 pm  Nov 24th, 2010
  12. Hormone Replacement %0A

    breakfast foods should always be high in protein and also in carbohydrates, we need food energy during the early morning *.-

    4:07 pm  Nov 24th, 2010
  13. Black Friday, November 26, 2010 « I AM WHAT I EAT?!?

    […] imabonehead: My Recipe for Whole Wheat Pumpkin Pancakes – Pinch My Salt (pinchmysalt.com) […]

    7:17 am  Nov 29th, 2010
  14. In which we have a battle lull…. « Life is either a daring adventure or nothing.

    […] today at lunch, I served Whole Wheat Pumpkin Pancakes with applesauce, scrambled eggs, and fruit and juice.  And NO ONE complained.  Actually, no one […]

    1:45 pm  Jan 15th, 2011
  15. Vanessa

    My friends and I had to get up very early this morning to get set up to run a workshop. I wanted to make them something special before our big day, and I just happened to have about a cup of cooked butternut squash in the fridge, so I decided to make these. They were absolutely delicious! I left out the brown sugar (sort of forgot, to be honest), added a little less squash/pumpkin (I simply ran out), and a little extra buttermilk (my batter was a bit thick). I made them entirely whole wheat, and they went like hot cakes! Went wonderfully with some fresh brewed espresso and homemade pure maple syrup on top. YUM! Will absolutely be making again!!

    3:35 pm  Feb 24th, 2011
  16. Dirt Candy: Pumpkin – For More Than Just Pie | One Smart Brownie

    […] soup (here’s a healthy one) and I love pancakes for breakfast, lunch, or dinner,  so this Whole-wheat Pumpkin Pancake Recipe sounds heavenly. But I came across this recipe, and it’s a variation of one of my favorite […]

    7:51 pm  Feb 27th, 2011
  17. Goat cheese galore! « Sweet Potato

    […] getting home from market, I decided to make pancakes. I got a major craving! I decided to make whole wheat pumpkin pancakes. They turned out great! I love thick pancakes, and these were definitely thick, but they were also […]

    8:42 am  Mar 13th, 2011
  18. kim

    Looking for a whole wheat pumpkin pancake recipe and stumbled across here. Had these over the weekend and they were PERFECT! The only thing I changed was adding chopped pecans, and since I didn’t have buttermilk, I used skim milk with a little lemon juice. If I had more than two thumbs, they’d get four thumbs up. Thanks!

    7:40 am  Mar 14th, 2011
  19. Kate

    After using this recipe for my whole-wheat pumpkin pancakes many times, I finally realized I’ve been missing out by not adding this blog to my RSS feed. Thanks for your posts!

    6:55 am  Jun 19th, 2011
  20. cellular roaming

    This is very tasty, I already tried it.

    12:15 pm  Aug 7th, 2011
  21. And on the seventh day… | francofile

    […] look, I’ve finally stocked the pantry & started baking again. I got up early to make some pumpkin pancakes. (My batter was thicker, because I left out the oil. They were still delicious, so I recommend them […]

    10:43 am  Aug 28th, 2011
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    1:56 pm  Sep 2nd, 2011
  23. Have Pumpkin, Will Pancake | RouxBarb

    […] found the recipe (and some lovely pictures) here and pretty much followed it exactly, except that I used a tad more sugar because I mostly eat my […]

    8:22 am  Sep 5th, 2011
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    […] Adapted from: Pinch My Salt […]

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    […] breakfast: Whole wheat pumpkin pancakes. I lifted the recipe from Pinch My Salt, and used it nearly verbatim (my only addition was 1/2 tsp of Allspice.) Highly […]

    11:35 am  Oct 2nd, 2011
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    […] first recipe that popped up was Whole Wheat Pumpkin Pancakes from Pinch My Salt . They were delightful, lightly sweet and warmly spiced. The only changes I made […]

    5:56 pm  Oct 3rd, 2011
  27. Justine

    Thanks for your recipe! I adapted it a bit and linked to it on my blog: http://fullbellysisters.blogspot.com/2011/10/pumpkin-pancakes-aka-lessons-learned.html

    5:41 am  Oct 12th, 2011
  28. Sandi

    Found your website when I googled healthy pumpkin pancakes, and boy am I happy I did! These pancakes were fabulous, used all-purpose flour instead of cake flour, and had to substitute sour milk for the buttermilk, but turned out wonderfully! I think these are my new favorite pancakes. Looking forward to checking out some of your other wonderful looking recipes.

    7:34 am  Oct 14th, 2011
  29. Buttermilk Pumpkin Pancakes with Maple-Ginger Whipped Cream «

    […] from Pinch My Salt’s Whole Wheat Pumpkin […]

    9:03 am  Nov 1st, 2011
  30. Erin

    I stumbled on your recipe, and I loved it so much I did a version for Hodgson Mill blog. I wanted to thank you for the inspiration! Your site is fantastic. Recipes, photos . . .everything. Thank you!

    7:50 am  Nov 3rd, 2011
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  34. Cherish

    Really good, thanks for getting distracted from your French toast!

    9:22 am  Nov 27th, 2011
  35. Pumpkin Chocolate Chip Pancakes « Between Your Ears

    […] this past Sunday morning, but I always have the ingredients for pancakes on hand. I bookmarked this recipe from Nicole a few months ago and decided they would be the perfect start to a cool November morning. I tried […]

    2:26 pm  Dec 8th, 2011
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    […] try several different recipes. I know, it was a tough job. But ultimately the one I like best is this one from Nicole at Pinch My Salt. The recipe is healthy and mostly whole wheat but you still get light […]

    12:14 pm  Dec 31st, 2011
  37. Dawn

    I’m on the weight watchers diet so having the nutritional information for a recipe is a great help. Can you add the nutritional information?

    8:41 am  Jan 28th, 2012
  38. Meghan

    My parents are coming to visit this weekend and I am really looking forward to making this pumpkin pancake recipe! I know you said to double the canned pumpkin if you have a large family, but I was wondering approximately how many pancakes the original recipe makes? I’ll be cooking for four. Thank you!

    6:40 am  Feb 10th, 2012
  39. Carrie

    We just made pumpkin pancakes too.. you might like our version it has rolled oats! You can find it here: http://thedealgirls.com/?p=6755

    Thanks for sharing!

    4:07 pm  Mar 22nd, 2012
  40. Pancake Fridays(!!!) + Pumpkin Pancakes | The Pancake Princess and the Protein Prince

    […] Pumpkin Pancakes Adapted from Pinch My Salt […]

    10:35 pm  Sep 20th, 2012
  41. Buttermilk Pumpkin Pancakes « Juicy Bites

    […] found a recipe that looked good on a blog called Pinch My Salt. I liked that there was some whole wheat flour in the recipe and not too much oil. They came out […]

    12:18 pm  Oct 14th, 2012
  42. Bella-Genvieve

    I found a recipe better then this one on a website called: New South Food Company.

    I have tried it and it is AWESOME! I use whole cracked white wheat that I buy at the local food CO-OP in bulk, 40 lbs. I grind it myself. This recipe looks pretty good, but I just don’t know if it will beat the other one… will have to find out! Thanks for sharing!

    -Bella-Genvieve

    9:14 am  Nov 6th, 2012
  43. Jen

    These are so delicious!! I completely forgot to add the oil and they were still perfect! I added about 2 tablespoons of flaxseed and all whole wheat flour. These are great!

    9:22 am  Dec 8th, 2012
  44. 25 Amazing Pumpkin Recipes! - Long Island Coupon Queen

    […] Whole Wheat Pumpkin Pancakes […]

    3:33 pm  Sep 10th, 2013
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