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
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!
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.