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Short stack of healthy pumpkin pancakes topped with pads of butter, pecans and maple syrup
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5 from 8 votes

Pumpkin Pancakes

This whole wheat pumpkin pancake recipe is so easy, delicious and packed with warm pumpkin spice flavor! These pancakes are perfect for welcoming in the weekend and healthy enough to enjoy without any guilt.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Diet: Eggetarian, Nut-free
Servings: 12
Calories: 171kcal
Author: Farrukh Aziz


Dry ingredients

  • 2 cups Whole Wheat Flour
  • 3 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • 3 teaspoons Pumpkin Pie Spice
  • ¼ teaspoon Salt
  • 3 tablespoons Sugar

Wet ingredients

  • 1 cup Pumpkin Purée
  • 2 Eggs
  • cup Melted Butter or Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 2 cups Milk of choice


  • In a large bowl whisk together flour, baking powder and soda, pumpkin pie spice, salt and sugar.
  • Then, add puree, eggs, butter, vanilla and milk. Whisk everything until just combine. Do not overmix, couple of lumps if any are absolutely fine. If the batter is still too thick then add couple of spoons of milk and mix.
  • Let the batter rest for 5 minutes.
  • Heat a griddle or non stick pan over medium heat. Now, brush griddle with oil or coat with cooking spray.
  • Now, drop ¼ measure cup of batter and lightly spread it of needed. Cook until bubble appears on top.
  • Flip and cook pancakes on other side for until golden brown.
  • Serve warm with maple syrup or whipped cream and nuts.


Calories: 171kcal | Carbohydrates: 22g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 124mg | Potassium: 283mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3441IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg