Whole Wheat Pumpkin Pancakes


Pumpkin Pancakes

Nothing says Autumn has arrived more than a batch of whole wheat pumpkin pancakes for Sunday brunch.  A Google search for pumpkin pancakes turns up 3,570,00 results.  I’ve sifted through and tested only the first page of results for this post and I think I can stop now.  Most traditional recipes call for all purpose flour but I prefer the heartier taste of white whole wheat flour and it’s healthier.  It contains fewer calories and more fiber per serving compared to traditional all purpose flour but has the perfect blend of white and whole wheat flour flavor.  The King Arthur brand below is all we buy now.

In my research to make the perfect batch of whole wheat pumpkin pancakes I discovered a few tips which might help you out.

3 tips to cooking great whole wheat pumpkin pancakes

  1. This recipe batter is thicker, which I like.  After scooping out the batter with a 1/4 cup measuring spoon into the frying pan it helps to take a spoon and spread the batter out a bit.
  2. Pan temperature is key!  Too hot and the outside burns while the inside is a gooey mess.  Too cold and you don’t get that nice pancake crispity crunchity goodness on the outside. A good medium heat worked well for me but every range is different.
  3. Wait till you see larger bubbles in the center of the pancake before you flip it.  The bubbles signiffy flipping readiness.
  4. Use REAL maple syrup!  A little goes a long way and it tastes so much better than than fake stuff with high fructose corn syrup.

Pancakes prep
Whole Wheat Pumpkin Pancake Mise en Place

Whole Wheat Pumpkin Pancakes

Rating: 51

Prep Time: 15 minutes

Cook Time: 5 minutes

Yield: 10-15 pancakes

Whole Wheat Pumpkin Pancakes

Ingredients

  • 2 cups White Whole Wheat Flour
  • 1 tbs. Brown Sugar
  • 1 tbs +1 tsp. Pumpkin Spice (Or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg)
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 cups Milk (I used whole but 2% would work or even non-flavored almond or soy)
  • 1 cup Pumpkin Puree
  • 1 Egg
  • 2 tsp Vanilla Extract
  • Vegetable oil or butter for frying

Instructions

  1. In a bowl, mix together the milk, pumpkin, egg and vanilla extract.
  2. In a separate bowl combine the flour, brown sugar, baking powder, baking soda, pumpkin spice and salt.
  3. Combine the wet and dry ingredients and mix.
  4. Heat a lightly oiled griddle or frying pan over medium high heat. Not too hot or your pancakes will burn on the outside.
  5. Scoop the batter onto the griddle, using approximately 1/4 cup for each pancake and spread out with a spoon.
  6. Wait till large bubbles start to appear in the middle and flip.
  7. Brown on both sides and serve hot.
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Comments

  1. Woofman says

    This is a beautiful recipe… it works well with pumpkin, but I also modified it to use over-ripe bananas and blueberries. Used 1/2 cup egg substitute in lieu of the egg, and 1% milk with a tablespoon of olive oil. And Trader Joe’s pure maple syrple. This is a wonderful use for Arthur’s white whole wheat. We made some extra cakes to reheat another day.

  2. Zach says

    Made these this morning. Absolutely unreal. These are by far my new favorite pumpkin breakfast item. I’ve been looking for the “best” healthy recipe for a while. I shall look no further. Also, I used skim milk and they still turned out wonderful.

  3. Traycee says

    Made these this morning…Delicious! Thanks so much for the recipe and detailed information about the thickness and to spread the batter. I might have added more milk thinking it was too thick. These made my morning!

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