Whole-Wheat Pumpkin Spice Pancakes

Made with warm spices and pumpkin puree, these pancakes are perfect for a healthy and hearty autumn breakfast! All the flavors of fall will hit you with one bite!

It is pumpkin season and I am officially obsessed with everything pumpkin spice! Although I am currently loving Pumpkin Pie Smoothies, a new favorite recipe of mine are these Whole Wheat Pumpkin Spice Pancakes. Sometimes I’m craving a breakfast that is a bit more substantial, and these pancakes don’t disappoint! Many pancake recipes are made with white flour and melted butter, but these pancakes made with whole wheat flour and pumpkin puree are a breakfast that you can feel good about eating. You won’t even know that you’re eating a serving of whole grains. So, ditch the boxed pancake mix and enjoy a fall-inspired breakfast filled with nutritious ingredients! Check out these wholesome ingredients below:


Whole Wheat Flour~ Whole grains are important to maintaining a healthy diet, so using whole wheat flour in these pancakes is a great way to sneak in a serving. I used 100% whole wheat flour, but whole wheat pastry flour will work as well. I have not tried all-purpose flour, but I believe that it will also work.

Baking Powder, Baking Soda and Salt~ These ingredients are the magic behind fluffy, flavorful pancakes.

Pumpkin Pie Spice~ This spice mix can be found in most grocery stores on the spice aisle. If you are unable to find Pumpkin Pie Spice, you can make your own instead. There are many great recipes online for homemade pumpkin pie spice and it’s super easy to put together. You just need ground cinnamon, nutmeg, ginger, cloves and allspice.

Brown Sugar~ Brown sugar is my favorite type of sugar for fall recipes because it adds a deep, rich flavor that pairs well with pumpkin spice. You can substitute white granulated sugar if you prefer. I have not tried using honey or maple syrup, so I cannot vouch for those results.

100% Pure Pumpkin Puree~ Pumpkin is a great source of fiber and other nutrients, so it’s perfect for adding an extra boost of nutrition to your morning. Be sure to use pure canned pumpkin puree, not pumpkin pie filling, which has a large amount of added sugar.

Eggs~ Eggs give the pancakes a fluffy, soft texture so that they aren’t gummy or tough. I am unsure if flax eggs will work as a substitute, but you can definitely give them a try.

Canola Oil~ I used canola oil, but vegetable, olive or melted coconut oil works too. You could also use melted butter or margarine. The fat helps carry flavor and prevents the pancakes from becoming a sticky mess on your pan. For those reasons, I would not recommend omitting the oil.

Milk +Vinegar~ I found that mixing together milk and vinegar resulted in fluffier pancakes, compared to just using milk. I used skim dairy milk, but any dairy or non-dairy milk will suffice. Either white or apple cider vinegar works.

Toppings of Choice~ The pancakes in the pictures were topped with chocolate chips and chopped walnuts, but I have also used finely chopped apples, raisins, shredded coconut, pumpkin seeds and pecans. You can choose whatever toppings you wish or simply eat them plain.

The Dance

Before stirring together your batter, place a large frying pan on the stove and turn the heat to medium. To make the whole wheat pumpkin spice pancakes, stir together the dry ingredients in a large bowl until thoroughly combined.

To the flour mixture, add the wet ingredients and use a large whisk to stir all the ingredients together. Make sure the batter is smooth and there are no clumps of flour.

Spray your hot frying pan with cooking spray and use a 1/4 cup measure to spoon pancake batter onto the pan. I prefer to make small pancakes, which is why I use 1/4 cup of batter, but feel free to make the pancakes bigger if you wish. If you want to add any toppings, sprinkle them onto the pancakes before flipping. When the pancakes begins to look bubbly and a bit dry around the edges, slide a spatula underneath each pancake and quickly flip to the other side. Allow to cook a few more minutes or until both sides of the pancakes are golden brown before removing them from the pan onto a plate. Serve warm with maple syrup and, if you’re feeling indulgent, a pat of butter.

Be prepared to watch these pancakes disappear! Whether enjoyed for breakfast, lunch or dinner, these healthy pumpkin pancakes will become a staple for your family this autumn. As for me, you might catch me making these next summer… 🙂

Have leftover pumpkin? Use it in this Pumpkin Pie Smoothie!

Whole-Wheat Pumpkin Spice Pancakes

Made with warm spices and pumpkin puree, these pancakes are perfect for a healthy and hearty autumn breakfast! All the flavors of fall will hit you with one bite!
5 from 3 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 17 pancakes
Calories 100 kcal


  • 2 cups milk
  • 2 tbsp white or apple cider vinegar
  • 2 cups whole wheat flour
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp pumpkin pie spice
  • 1/3 cup brown sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • 2 tbsp oil
  • 1 cup toppings of choice (chocolate chips, nuts, shredded coconut, etc.)


  • Place a large frying pan over a stove set to medium heat. Grease pan with cooking spray.
  • While the pan heats, whisk together the milk and vinegar in a small bowl and set aside for 5 minutes. In a large bowl, stir together the flour, baking powder, baking soda, salt and pumpkin pie spice. To the dry ingredients, add the brown sugar, pumpkin puree, eggs, oil and the curdled milk mixture. Whisk all the ingredients together until the batter is smooth and no lumps of flour remain.
  • Using a 1/4 cup measure, spoon batter onto the hot, greased pan. Add toppings if desired. When the edges of the pancakes begin to bubble and look a bit dry, flip them with a spatula. Allow the pancakes to cook 2-3 more minutes or until both sides are golden brown. Remove pancakes from the pan onto a plate. Continue making pancakes until the batter is gone. Be sure to grease your pan between each batch of pancakes to prevent sticking.
  • Serve pancakes warm with maple syrup and butter if desired.


*Pancakes will keep in the fridge 3-4 days. After that time, it’s best to place any leftovers in an airtight container in the freezer where they will keep up to 3 months. Be sure to thaw in the microwave before eating.
**Calories are calculated for one pancake made with 1/4 cup of batter. Calorie count does not include any additional toppings.
Keyword autumn, healthy, pancakes, pumpkin

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