If you’re looking for a cozy, delicious breakfast that’s both wholesome and bursting with fall flavors, you’re going to adore this Whole Wheat Pumpkin Pancakes Recipe. I absolutely love how these pancakes come out super fluffy and tender, with just the right hint of pumpkin spice to get you in that warm, autumnal mood. Whether it’s a weekend brunch or a special weekday treat, these pancakes bring a comforting vibe to your plate that’s hard to beat. Stick around, because I’ll share all my tips to make sure you nail this recipe on your first try!

❤️

Why You’ll Love This Recipe

Whole Grain Goodness: Using whole wheat flour keeps these pancakes hearty and nutritious without sacrificing softness.
Perfect Pumpkin Flavor: The pumpkin puree and warming spices give every bite a cozy, seasonal touch that feels like an autumn hug.
Naturally Sweetened: Maple syrup adds just the right amount of sweetness, so you don’t need extra sugar piling up.
Easy to Make: This recipe comes together quickly and uses simple ingredients, making it a go-to breakfast in my house.

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, pumpkin breakfast ideas, healthy autumn pancakes, cozy fall brunch recipes, fluffy pumpkin pancakes

Ingredients You’ll Need

Each ingredient in this Whole Wheat Pumpkin Pancakes Recipe plays a special role, creating pancakes that are fluffy, flavorful, and just sweet enough. I always keep whole wheat flour on hand for its nutty profile and extra fiber, and real pumpkin puree brings that vibrant orange color plus a lovely earthiness.

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, pumpkin breakfast ideas, healthy autumn pancakes, cozy fall brunch recipes, fluffy pumpkin pancakes

White whole wheat flour or regular whole wheat flour: I prefer white whole wheat for a lighter texture, but regular whole wheat adds a deeper nuttiness.
Baking powder: This is the magic that makes our pancakes puff up fluffy and tender.
Cinnamon: Just a touch gives warmth—use more if you love pumpkin spice vibes.
Nutmeg: This tiny pinch adds just the right background note for perfect pumpkin flavor.
Salt: Don’t skip it! Salt enhances all the flavors beautifully.
Milk: Any milk works here—dairy or plant-based will do fine. It helps create a smooth batter.
Pumpkin purée: Use canned pure pumpkin or homemade; avoid pumpkin pie filling since it already has sugar and spices added.
Egg: Adds structure and richness to the pancakes.
Maple syrup or brown sugar: I go for maple syrup every time—it blends naturally and keeps the sweetness gentle.
Vanilla extract: A classic flavor booster that rounds out the spices and pumpkin.
Melted butter or coconut oil: Adds moisture and slight richness; melted butter gives the best flavor, but coconut oil works great if you want dairy-free.

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

I like to mix things up with this Whole Wheat Pumpkin Pancakes Recipe every now and then—one of the joys is how versatile it is. Feel free to make it your own by tweaking ingredients to suit your taste or dietary needs!

Spice it up: Sometimes I swap out the cinnamon and nutmeg for a full teaspoon of pumpkin pie spice when I’m really craving that all-in cozy flavor.
Dairy-free option: I’ve made these with almond or oat milk and coconut oil instead of butter, and they still come out wonderfully fluffy.
Added mix-ins: Chopped pecans or chocolate chips are fun to add right before cooking if you want a little extra indulgence.
Vegan tweak: You can replace the egg with a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water) and they turn out nicely too—just a bit more delicate when flipping.

How to Make Whole Wheat Pumpkin Pancakes Recipe

Step 1: Combine the Dry Ingredients

Start by grabbing a medium bowl and whisking together your whole wheat flour, baking powder, cinnamon, nutmeg, and salt. This step evenly distributes the leavening and spices, so each pancake has consistent flavor and fluffiness. I find that blending the dry ingredients first makes the batter smoother and reduces lumps.

Step 2: Mix the Wet Ingredients

In another bowl, whisk your milk, pumpkin purée, egg, maple syrup, vanilla extract, and melted butter until everything is combined smoothly. If your melted butter starts to stiffen once added, don’t worry—I discovered warming the mixture in the microwave for 15-30 seconds helps it loosen right up. This ensures easy mixing in the next step.

Step 3: Bring It All Together

Pour the wet ingredients into the dry and gently stir until just combined. You’re aiming for a batter that’s smooth with no big lumps but try not to overmix—it can make the pancakes tough. I usually stop stirring as soon as I don’t see dry flour.

Step 4: Heat Your Pan or Griddle

Whether you’re using an electric griddle or a heavy skillet, get it heated to medium-low heat. Here’s the trick I learned: sprinkle a few drops of water on the surface—if they sizzle and evaporate quickly, you’re good to go. Avoid cranking the heat too high or your pancakes risk burning before they cook through.

Step 5: Cook the Pancakes

Scoop about ⅓ cup batter per pancake onto your hot skillet. Cook for 2 to 3 minutes until you see little bubbles forming on top and the edges look set (matte instead of shiny). Flip carefully and cook on the other side for another 1 to 2 minutes until golden brown. I like to keep the heat steady to get a perfectly cooked center with a lightly crisp edge.

Step 6: Keep Warm and Serve

Once cooked, stack your pancakes on a plate and cover with a clean kitchen towel. This keeps them warm and helps prevent drying out. Serve right away for best fluffiness and flavor!

👨‍🍳

Pro Tips for Making Whole Wheat Pumpkin Pancakes Recipe

Use White Whole Wheat Flour: I switched to white whole wheat flour years ago and love the lighter texture it gives without losing the health benefits.
Don’t Overmix Batter: Stir gently until just combined to keep your pancakes tender rather than dense or chewy.
Test Your Pan Heat: I always do the water-drop test before cooking to avoid pancakes cooking unevenly or burning.
Keep the Skillet Clean: Wipe down your pan between batches if bits start to stick—to help every pancake release smoothly.

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, pumpkin breakfast ideas, healthy autumn pancakes, cozy fall brunch recipes, fluffy pumpkin pancakes

Garnishes

My go-to garnish for these pancakes is a drizzle of pure maple syrup and a sprinkle of chopped toasted pecans for crunch. Sometimes I add a dollop of Greek yogurt or a little whipped cream to make it a bit indulgent. Fresh berries like blueberries or sliced bananas also brighten up the plate while complementing the pumpkin flavor beautifully.

Side Dishes

I often serve these pancakes alongside crispy turkey bacon or a simple scrambled egg for protein. Roasted sweet potatoes or fruit salad round out the meal nicely on weekends. You’ll find this combo keeps everyone happy and satisfied.

Creative Ways to Present

For a special brunch, I like stacking the pancakes and topping with a spoonful of pumpkin butter and a sprinkle of cinnamon sugar. Another favorite is layering them with cream cheese and a drizzle of caramel sauce for a fall-inspired pancake cake that gets oohs and aahs from guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftover pancakes in an airtight container in the fridge for up to 3 days. To keep them from drying out, I separate layers with parchment paper. This way, I can grab a couple for a quick breakfast later.

Freezing

I’ve found these pancakes freeze really well! I lay them flat in a single layer on a baking sheet until frozen, then transfer to a zip-top bag. They keep for up to 2 months. This trick makes busy mornings so much easier!

Reheating

To reheat, I pop pancakes in a toaster or toaster oven for just a couple minutes to regain that fresh-from-the-griddle taste and slight crispness. Microwaving works too if you’re in a rush, but the texture won’t be as nice.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

I recommend sticking with plain pumpkin purée because pie filling already contains added sugar and spices, which could throw off the recipe’s balance and texture.
What if I don’t have whole wheat flour?

You can use all-purpose flour instead, but the pancakes won’t have quite the same hearty texture or nutritional benefits. Whole wheat flour adds a lovely nuttiness and fiber.
How do I make this recipe vegan?

Swap the egg with a flaxseed or chia “egg” and use plant-based milk and coconut oil instead of butter. The pancakes might be a bit more delicate, but still delicious!
Why are my pancakes not fluffy?

Overmixing the batter or cooking at too high heat can make pancakes dense. Mix until just combined and cook on medium-low heat for the best fluffiness.

Final Thoughts

This Whole Wheat Pumpkin Pancakes Recipe has become such a staple in my kitchen, especially when I want a breakfast that feels both nourishing and festive. I love how it fills the house with the smell of cinnamon and pumpkin, and seeing my family dig in just makes the whole effort worth it. Give it a try—I’m confident you’ll have a warm, delicious stack on your plate in no time, ready to turn any morning into a comforting celebration of flavors.