Whole Wheat Pumpkin Pancakes

Whole Wheat Pumpkin Pancakes are a delicious breakfast any time of the year. Using canned pumpkin, almond extract, and pumpkin pie seasoning, these are a fall staple. Learn how to make pumpkin spice pancakes that have big flavor with few ingredients. 

These Pumpkin Pancakes are about to spice up your breakfast routine! We love this recipe because you can make a large batch of pancakes, freeze and reheat at a later time.

This recipe was developed in partnership with Produce For Kids.  As always, all opinions are my own.

These are great to keep on hand for kids to warm up and help make their own breakfast on busy mornings.

Your family is going to love the flavors that come together to create these pancakes made with pumpkin. My kids tell me that these pancakes taste just like a pumpkin pie! Top with maple syrup, caramel sauce or honey for extra sweetness.

How to Make Pumpkin Spice Pancakes

1. Preheat griddle to 300 – 350 degrees
2. In a large bowl with pour spout, whisk pumpkin, milk, egg, oil, and almond extract
3. Add flour, baking powder, baking soda, salt, and pumpkin pie seasoning
4. Stir until moistened, taking care to not over blend
5. Cook pancakes for about 2 minutes per side. Serve with a touch of butter & pure maple syrup if desired

Gather Ingredients

Get started by gathering your ingredients and a large mixing bowl with a pour spout (if possible). 

Ingredients

• 1/2cup canned pumpkin
• 1 1/2 cup milk (or almond milk for a dairy-free version)
• 1 egg
• 2 tablespoons Vegetable oil
• 2 tablespoons brown sugar
• 1 teaspoon Almond extract (or vanilla)
• 1 ½ cup whole wheat flour (swap for all-purpose or gluten-free if desired)
• 1 1/2 teaspoons baking powder
• 1 tsp. Baking soda
• 1 tsp. Pumpkin pie seasoning
• ½ tsp. Salt

What makes pumpkin pie seasoning so good? It is a combination of cinnamon, nutmeg, ginger, cloves, and allspice. Check out this recipe for Homemade Pumpkin Pie Spice.

Whisk ingredients together.

Next, in the large bowl with pour spout, whisk canned pumpkin puree, milk, egg, oil, brown sugar, and almond extract. 

PRO TIP: If preferred, add all ingredients into a blender and pulse to mix! Add flour, baking powder, baking soda, salt, and pumpkin pie seasoning to the batter and stir until moistened. 

PRO TIP: Be careful to not over blend the batter. The more you mix, the denser the pancakes will become. Less mixing is key to a fluffy pancake!

Add mix ins

This is your chance to stir in any other ingredients you prefer. Between chocolate chips, chopped pecans, and shredded coconut, you can get pretty creative with these pancakes!

Cook

When ready, cook the pancakes for about 2 minutes per side or until they are golden brown. Serve with a pat of butter, sprinkle of cinnamon, and a drizzle of maple syrup if desired.

Pro tip – pancakes are ready to flip when the outside portion of the pancake starts to bubble and firm up.

More Pumpkin Recipes

• Chocolate Chip Pumpkin Bread 
• Crockpot Pumpkin Chili
• Pumpkin Millet Porridge
• Spiced Pumpkin Seeds
• Sausage and Rice Stuffed Pumpkins
• Pumpkin Knot Rolls
• Pumpkin Dip

If you enjoyed the recipe make sure to leave a comment and a star rating below! Then follow me on social media and tag #createkidsclub if you make the recipe. I love seeing what you come up with! 

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Whole Wheat Pumpkin Spice Pancakes

Whole Wheat Pumpkin Pancakes are a fall staple. Learn how to make pumpkin spice pancakes that have big flavor with few ingredients.

Pin Recipe Print Recipe

4.34 from 9 votes

Prep Time 5 mins

Cook Time 8 mins

Total Time 13 mins

Servings 4

Ingredients

• 1 ½ cup milk
• 1/2 cup canned pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons brown sugar
• 1 teaspoon almond extract or vanilla extract
• 1 ½ cup whole wheat flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie seasoning
• 1 teaspoon cinnamon
• ½ teaspoon salt
• Warmed maple syrup for serving

Instructions

• Whisk the wet ingredients. In a medium sized bowl, whisk the milk, pumpkin puree, egg, oil, sugar, and almond extract to combine.
• Whisk the dry ingredients. In a medium sized bowl whisk together the flour, baking powder, baking soda, pumpkin pie seasoning, cinnamon, and salt.
• Add dry ingredients. To the dry ingredients to the wet ingredients.
• Fold together the ingredients. Stir until moistened, but don’t over-blend, because this will make your pancakes tough. It’s ok if there are some lumps.
• Preheat griddle. Preheat a griddle to 350 degrees, or heat a large nonstick skillet over medium heat.
• Cook. Using a ¼ cup measuring cup, scoop pancake batter and pour onto hot griddle or skillet. Cook the pancakes about 1 ½ to two minutes per side. You’ll know when to flip the pancakes when the edges start to get a little cooked and the center of the pancake batter is bubbly. Serve with syrup.

Notes

Serve with a pat of butter and pure maple syrup.

Nutrition

Calories: 342kcal | Carbohydrates: 50g | Protein: 9g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 783mg | Potassium: 249mg | Fiber: 3g | Sugar: 12g | Vitamin A: 4974IU | Vitamin C: 1mg | Calcium: 228mg | Iron: 3mg