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Stack of whole wheat pumpkin pancakes with butter and maple syrup on a ceramic plate

Whole Wheat Pumpkin Pancakes with Pumpkin Puree and Spices

Whole wheat pumpkin pancakes are a hearty breakfast stack with a tender texture, warm pumpkin spice flavor, and comforting homemade appeal. They are a cozy choice for seasonal mornings when you want a satisfying pancake recipe with whole grain character.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 355
Ingredients Method Notes

Ingredients
  

  • 3 eggs
  • 1/3 cup brown sugar
  • 1/3 cup olive oil
  • 1 1/2 cups buttermilk
  • 1/2 cup pumpkin puree
  • 2 teaspoons vanilla
  • 1/2 teaspoon cinnamon + a dash of nutmeg and ground cloves
  • 2 cups whole wheat flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup water

Method
 

Preparation
  1. Whisk the eggs, brown sugar, and olive oil together until combined.
  2. Add the buttermilk, pumpkin puree, and vanilla, then mix until smooth.
  3. Gently stir in the cinnamon, nutmeg, cloves, flour, baking powder, and salt until just incorporated.
  4. Add the water and stir until the batter is smooth.
Cooking
  1. Pour the batter onto a medium hot griddle and cook for 3-5 minutes per side, until the edges begin to look dry and slightly firm.
  2. Flip the pancakes and cook the second side for 1-2 minutes until finished.
  3. Serve hot with butter, syrup, or other desired toppings.

Notes

Mix the batter gently after adding the flour to help keep the pancakes tender.