Wholewheat Pumpkin Pancakes

Fluffy, wholegrain pumpkin pancakes naturally sweetened with maple syrup!

Total Prep and Cook Time: 25 minutes

Serves 2 -3 people (6 to 8 medium pancakes)

Double the recipe for a larger crowd, or if you would like leftovers.


  • 1 cup white whole wheat flour or regular whole wheat flour
  • 1 tablespoon baking powder
  • ½ teaspoon cinnamon (for stronger pumpkin “spice” flavor, use 1 teaspoon or substitute 1 teaspoon pumpkin spice blend)
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 cup milk of choice
  • ⅓ cup pumpkin purée
  • 1 egg
  • 2 tablespoons maple syrup or brown sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons melted butter or coconut oil
  1. If you’ll be using an electric skillet, preheat it to 350 degrees Fahrenheit.
  2. In a medium mixing bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Stir until blended.
  3. In a separate bowl, combine the milk, pumpkin purée, egg, maple syrup, vanilla extract and melted butter.
  4. Whisk until thoroughly blended.
  5. Pour the wet ingredients into the dry, and stir until no big lumps remain. (If your butter or oil solidifies on contact with cold ingredients, just warm the mixture in the microwave for 15 to 30 seconds until it melts again, or let the mixture rest for a few minutes in a warm place).
  6. If you’re not using an electric griddle, heat a heavy cast iron pan or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
  7. If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).
  8. Using a ⅓-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes, until small bubbles form on the surface of the pancakes. It’s ready to flip when about ½-inch of the perimeter is matte instead of glossy. Flip each pancake and cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown.
  9. Repeat the process with the remaining batter, greasing the pan as needed. If necessary, turn the heat down to prevent burning the pancakes.
  10. Serve the pancakes immediately, or stack them and cover the plate with a tea towel to keep them warm.