Whole-Wheat Pumpkin Pancakes
- 1 cup whole wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 egg
- ¼ (packed) cup light brown sugar
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree
- 1 cup whole milk
- 3 tablespoons butter, divided
- Mix flour, cinnamon, baking powder, baking soda, salt, nutmeg, and ginger together in a large bowl.
- Beat egg and brown sugar together in a separate bowl until smooth; add vanilla and stir. Whisk the pumpkin puree into the egg mixture until smooth. Stream milk into the pumpkin mixture while whisking to incorporate.
- Slowly whisk wet mixture into the dry and stir until just combined; you don't want to overmix.
- Melt and brown 1 tablespoon butter in a large sauté pan over medium heat. Pour batter into pan, about ¼ cup per pancake; cook until browned on the bottom, about 2 minutes. Turn pancake and continue cooking to brown the other side, 1 to 2 minutes more. Repeat with remaining batter, using more butter as needed.
These pancakes freeze well too! If you have any leftover pancakes, pop in a freezer bag and enjoy at a later time!
What others are saying
Chaz Norwood says:
I used a gluten free flour alternative to make these yummy pancakes. They’re really good anytime of year, so don’t feel bad for getting your pumpkin spice on in the middle of spring.
Katie Hason says:
I'm obsessed with these pumpkin pancakes. The puree actually gives them a delicious texture! These are my favorite any time of year, not just fall. So mouthwatering, especially with the maple syrup on top, I love it.
Jessica Scott says:
Pumpkin season is in full effect! These pancakes are so delicious, and they came fluffy and moist. I also used the whole wheat flour, and honestly I could not taste the difference. Definitely one of my top 3 pancake recipes!