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A stack of whole wheat pumpkin pancakes with a drizzle of maple syrup
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Whole Wheat Pumpkin Pancakes

Louisa Clements
A simple, autumn-inspired recipe for whole wheat pumpkin pancakes, the perfect recipe for a crisp weekend morning.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings 4


  • 1 1/4 cup whole wheat flour
  • 1/4 cup all purpose flour
  • 3 tbsp brown sugar
  • 2 1/2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup milk
  • 3/4 cup pumpkin puree
  • 1 egg
  • 3 tbsp melted butter + extra butter for frying


  • In a large bowl, whisk whole wheat flour with all purpose flour, brown sugar, baking powder, pumpkin pie spice, cinnamon and salt.
  • In a medium bowl whisk milk with pumpkin puree, egg and melted butter.
  • Create a well in the centre of the dry ingredients and pour in the wet ingredients. Whisk until combined, it's ok if there are a few lumps, be careful not to over-mix the batter.
  • In a non-stick pan, melt butter over medium heat. Ladle the batter into the pan, 1/4 cup at a time. You can use the bottom of the ladle to spread the batter if necessary. Cook for 2-3 minutes or until you see bubbles form in the centre of the pancake. Flip and cook for another 2-3 minutes or until fully cooked. You should have eight pancakes.
  • Serve with maple syrup.
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Nutrition Facts
Whole Wheat Pumpkin Pancakes
Amount Per Serving
Calories 331 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 68mg23%
Sodium 535mg23%
Potassium 341mg10%
Carbohydrates 50g17%
Fiber 6g25%
Sugar 14g16%
Protein 10g20%
Vitamin A 7531IU151%
Vitamin C 2mg2%
Calcium 265mg27%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.