BreakfastMain DishRecipes

Whole Wheat Pumpkin Pancakes

Megan1514 views

Who says pumpkin spice is only for October?! We will be eating pumpkin pancakes year-round with all the pumpkin puree I have sitting in my freezer from this Summer’s garden. These are perfectly moist and delicious. My husband says these are guest-worthy pancakes to feed our company. I can’t argue with that. Topped with pecans and a drizzle of honey or maple syrup, these are so satisfying! Enjoy!

Whole Wheat Pumpkin Pancakes

Delicious and satisfying pumpkin spice pancakes
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 people
Author Megan


  • 2 cups whole wheat flour
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups buttermilk or plain kefir
  • 1 cup pumpkin puree canned or homemade
  • 1 large egg
  • 2 tablespoons honey


  • 4 tablespoons butter
  • 1 cup maple syrup or honey
  • 1 cup pecans chopped


  • In a large mixing bowl, whisk together the dry ingredients. Make a well in the center, and add the wet ingredients.
  • Mix with a wire whisk until all the dry ingredients have been incorporated. It may still have a few lumps.
  • Let sit for 2 minutes before dropping 1/4 cup batter onto a hot skillet or electric griddle (350 degrees). Cook for about 2 minutes or until multiple bubbles form in the batter. Flip and cook for another 2 minutes.
  • Serve hot with butter, chopped pecans, and a drizzle of maple syrup or honey.

Here is the griddle I use:

(Affiliate Link)

Presto Electric Griddle

Leave a Response

Recipe Rating