If you’re searching for a cozy morning treat that feels both wholesome and indulgent, this Whole Wheat Pumpkin Pancakes Recipe is going to be your new best friend. I absolutely love how these pancakes come out fluffy and packed with warm autumn spices, and the best part? You’re getting all the goodness of whole grains mixed with that subtle pumpkin sweetness. Stick with me—I’ll walk you through how to get these perfect every single time.

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Why You’ll Love This Recipe

Wholesome Ingredients: Made with whole wheat flour and pumpkin puree for fiber and nutrients you’re proud to serve.
Perfectly Fluffy: Despite the whole wheat, these pancakes stay soft and light every time.
Naturally Sweetened: Using maple syrup adds just the right touch of sweetness without overpowering the pumpkin flavor.
Simple & Quick: You’ll have breakfast on the table in under 30 minutes with minimal fuss.

There is a white plate with three golden-brown pancakes stacked slightly unevenly with a clear textured top pancake showing tiny holes. A gold fork rests on the top edge of the plate. Next to the plate on the white marbled surface, there is a pile of more pancakes on another white plate that shows their soft, porous texture. A small white jug with dark syrup is near the plates, and a blue cloth is placed on the surface beside the plate. The photo taken with an iphone --ar 2:3 --v 7 - Whole Wheat Pumpkin Pancakes, healthy pumpkin pancake recipe, fluffy pumpkin pancakes, autumn breakfast ideas, wholesome fall breakfast

Ingredients You’ll Need

These ingredients work in harmony to give you that classic pumpkin pancake flavor with a whole grain boost. When shopping, look for fresh pumpkin purée—not pumpkin pie filling—and you’ll want to choose a good quality whole wheat flour for the best texture.

Flat lay of a small mound of white whole wheat flour, a white ceramic bowl with light brown baking powder, a small white bowl containing ground cinnamon, another small white bowl with ground nutmeg, a pinch of salt scattered neatly, a small white bowl of creamy milk, a smooth dollop of bright orange pumpkin purée on a white plate, a single whole uncracked brown egg, a small white bowl filled with golden maple syrup, a small white bowl of pale vanilla extract, and a white plate holding two tablespoons of melted butter, arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Whole Wheat Pumpkin Pancakes, healthy pumpkin pancake recipe, fluffy pumpkin pancakes, autumn breakfast ideas, wholesome fall breakfast

White whole wheat flour or regular whole wheat flour: I prefer white whole wheat flour because it’s milder and produces a lighter texture, but both work great.
Baking powder: This is your leavening agent that keeps the pancakes fluffy and airy.
Cinnamon: Adds that warm spice note; feel free to bump it up or swap in pumpkin spice blend for extra depth.
Nutmeg: Just a pinch adds a subtle earthiness that balances the sweetness.
Salt: Enhances all the flavors and keeps the sweetness from becoming cloying.
Milk of choice: I usually use dairy milk, but almond or oat milk work wonderfully if you want dairy-free.
Pumpkin purée: The star of the show! Make sure it’s pure pumpkin and not pie filling with added sugar.
Egg: Binds everything together and adds richness.
Maple syrup or brown sugar: Maple syrup gives a natural sweetness that complements pumpkin perfectly.
Vanilla extract: Brings everything together with a lovely aroma.
Melted butter or coconut oil: Adds moisture and richness for a tender crumb.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Whole Wheat Pumpkin Pancakes Recipe is how easy it is to tweak based on what you love or what you have on hand. Don’t be afraid to make it your own!

Vegan Variation: Replace the egg with a flax egg and use coconut oil or vegan butter to keep it dairy-free; I’ve done this and you can barely tell the difference!
Spice it Up: Add a teaspoon of pumpkin pie spice or extra cinnamon for a bolder seasonal flavor that really wows guests.
Texture Boost: Stir in chopped pecans or walnuts for some crunch—my family goes crazy for this little addition.
Sweetness Swap: Use honey or agave instead of maple syrup, depending on what you have or prefer.

How to Make Whole Wheat Pumpkin Pancakes Recipe

Step 1: Mix Your Dry Ingredients

Start by whisking together your whole wheat flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl. I like doing this first because it helps evenly distribute the spices and baking powder, so every pancake has that perfect flavor and rise.

Step 2: Combine the Wet Ingredients

In another bowl, whisk together the milk, pumpkin purée, egg, maple syrup, vanilla extract, and melted butter or coconut oil. When I first tried this, melting the butter gently was key to avoid clumps and get a smooth batter.

Step 3: Bring It All Together

Pour the wet into the dry and stir gently until just combined — no need to overmix. If the butter starts to seize up when added to cold milk, I give the whole mix a quick zap in the microwave for about 15-30 seconds to warm it back up, which totally solves the problem. Let the batter rest a few minutes if you can, so the whole wheat flour hydrates fully.

Step 4: Cook Your Pancakes

Heat your skillet or griddle to medium-low — you want it hot enough that a water drop dances, but not so hot the pancakes brown too fast. If your pan tends to stick, a light brush of oil works well; I usually skip this with my nonstick skillet and never have a problem. Using a ⅓ cup scoop, pour the batter onto the pan, then cook for 2 to 3 minutes or until bubbles form and the edges look matte, then flip and cook another 1 to 2 minutes until golden on both sides. Adjust the heat if they’re browning too quickly.

Step 5: Keep Warm and Serve

You can serve these immediately or stack them on a plate and cover with a clean tea towel to keep warm while you finish the batch. I learned covering them this way keeps them fluffy and prevents drying out, which makes all the difference.

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Pro Tips for Making Whole Wheat Pumpkin Pancakes Recipe

Don’t Overmix: Stir the batter just until the flour disappears; a few lumps are okay to keep your pancakes tender.
Rest the Batter: Letting the mix sit for 5 minutes helps the flour absorb moisture, giving better texture.
Right Heat is Key: Medium-low heat prevents burning and lets the pancakes cook through evenly.
Use a ⅓ Cup Measure: Keeps your pancakes uniform in size so they cook evenly and look picture-perfect.

How to Serve Whole Wheat Pumpkin Pancakes Recipe

There is a stack of three golden-brown pancakes on a white plate. The pancakes have a slightly porous texture and are arranged with the largest at the bottom and the smallest on top. A light amber syrup is poured over the top pancake, dripping down the sides and pooling a little on the plate. A silver fork rests under the stack, on the left side, and the plate sits on a white marbled surface with a blue cloth nearby. The lighting is soft and natural, highlighting the warm tones of the pancakes and syrup. photo taken with an iphone --ar 2:3 --v 7 - Whole Wheat Pumpkin Pancakes, healthy pumpkin pancake recipe, fluffy pumpkin pancakes, autumn breakfast ideas, wholesome fall breakfast

Garnishes

I love topping mine with a pat of butter and a drizzle of pure maple syrup—it’s simple but elevates the cozy pumpkin flavor perfectly. Sometimes, I sprinkle some toasted pecans or chopped walnuts on top for extra crunch and nutty goodness.

Side Dishes

This recipe pairs beautifully with crispy turkey sausage or a side of fresh fruit like sliced apples or berries to brighten up your plate. A dollop of Greek yogurt adds a nice tangy finish that my family always appreciates.

Creative Ways to Present

For special mornings, I like stacking the pancakes high, layering between each with a bit of whipped cream cheese frosting or pumpkin butter. You can also sprinkle powdered sugar or a dusting of cinnamon sugar for an inviting look that will wow guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, I stack leftover pancakes with parchment paper between them and store in an airtight container in the fridge for up to 3 days. This helps them keep their texture and makes reheating a breeze the next morning.

Freezing

I’ve found freezing these pancake stacks works great too. Just arrange them flat on a baking sheet to freeze individually, then transfer to a freezer bag. They stay fresh for up to 2 months, which means you can enjoy pumpkin pancakes even out of season.

Reheating

To reheat, pop the pancakes in a toaster or microwave with a damp paper towel on top to keep moisture. They warm through quickly and retain their fluffiness, which makes busy weekday breakfasts so much easier.

FAQs

Can I use canned pumpkin for this Whole Wheat Pumpkin Pancakes Recipe?

Absolutely! Canned pumpkin purée works perfectly here as long as it’s 100% pumpkin purée without added sugars or spices. Just double-check the label to ensure it’s pure pumpkin, not pumpkin pie filling, which will affect the taste and texture.
What if I don’t have whole wheat flour? Can I substitute with all-purpose flour?

You can swap in all-purpose flour for the whole wheat if that’s what you have on hand. The pancakes will be lighter but less fiber-rich. If you want that wholesome touch, I recommend trying white whole wheat flour next time—it’s mild but nutritious.
How do I make these pancakes vegan?

To make this Whole Wheat Pumpkin Pancakes Recipe vegan, replace the egg with a flax or chia egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes). Use plant-based milk and coconut oil or vegan butter instead of dairy butter. They still turn out delicious!
Can I make these pumpkin pancakes ahead of time?

Definitely. You can prepare the batter ahead and refrigerate it for a few hours before cooking. The pancakes themselves keep well in the fridge or freezer too, making them a great make-ahead breakfast option.

Final Thoughts

This Whole Wheat Pumpkin Pancakes Recipe holds a special place in my kitchen as a comforting, nutritious breakfast that feels like a warm hug on a plate. If you’ve been hunting for a way to sneak in whole grains while still satisfying your sweet tooth, this is it. Give it a try—I promise you’ll love the balance of wholesome ingredients, cozy pumpkin flavor, and fluffiness that feels just a little like a treat. Whether it’s for a lazy weekend morning or a special occasion, these pancakes never disappoint!