These Whole Wheat Pumpkin Pancakes make a delicious yet healthy breakfast for the whole family. Serve with Greek Yogurt Honey Cinnamon Dip, recipe included.

Whole Wheat Pumpkin Pancakes served on a plate with pepitas and a pat of butter on a plate

We love pancakes, and it is an easy breakfast to whip up in the morning. Although I worry about the amount of sugar, I always make sure I serve it with a protein like nuts or seeds and if I have syrup I use real maple syrup.

How do you make Whole Wheat Pumpkin Pancakes?

  • Preheat a griddle to medium heat.
  • In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves; set aside.
  • In a medium bowl, whisk together the milk, pumpkin, egg, vegetable oil, and vanilla extract. Pour the wet ingredients over the flour mixture and whisk gently until completely combined. Set aside for 5 minutes.

  • Once the griddle comes to temperature, drizzle with vegetable oil and wipe off excess with a paper towel.
  • Ladle 1/3 cup of the batter onto the griddle for each pancake. Cook for 2 to 3 minutes, or until the edges are set and the bubbles around the edges are open and set. Flip and cook on the second side for an additional 2 minutes, or until golden brown.

Greek Yogurt Honey Cinnamon Dip
  • Mix together and put on the side of the plate to dip the pancakes into. My kids love this when the pancakes are cool, they pick up the whole pancake with their hands and dip it in there. Don’t mind that, it just means fewer dishes for me.

My favorite kitchen tools used to make Whole Wheat Pumpkin Pancakes

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MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been essential in my kitchen. I prefer Pyrex because of the durability.

MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.

MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.

Are you a flapjack fanatic too? Check out these recipes: Oatmeal PancakesCoffee Cake Pancakes, Whole Wheat and Oatmeal PancakesGerman Pancakes, and Cinnamon Roll Pancakes!

Don’t forget to pin this to your favorite Pinterest board to save for later!

Whole Wheat Pumpkin Pancakes

Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Servings: 12 pancakes
Calories: 89 kcal
These Whole Wheat Pumpkin Pancakes make a delicious yet healthy breakfast for the whole family. Serve with Greek Yogurt Honey Cinnamon Dip, recipe included.

Ingredients
 

  • 1 1/4 cups whole wheat flour
  • 2 tablespoons light brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup milk
  • 1/2 cup canned pumpkin
  • 1 egg
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract

Greek Yogurt Honey Cinnamon Dip

  • 6 ounces Greek Yogurt I love Chobani Vanilla
  • pinch cinnamon – to taste
  • drizzle honey – to taste

Instructions
 

  • Preheat a griddle to medium heat.
  • In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves; set aside.
  • In a medium bowl, whisk together the milk, pumpkin, egg, vegetable oil, and vanilla extract. Pour the wet ingredients over the flour mixture and whisk gently until completely combined. Set aside for 5 minutes.
  • Once the griddle comes to temperature, drizzle with vegetable oil and wipe off excess with a paper towel.
  • Ladle 1/3 cup of the batter onto the griddle for each pancake. Cook for 2 to 3 minutes, or until the edges are set and the bubbles around the edges are open and set. Flip and cook on the second side for an additional 2 minutes, or until golden brown.

Greek Yogurt Honey Cinnamon Dip

  • Mix together and put on the side of the plate to dip the pancakes into. My kids love this when the pancakes are cool, they pick up the whole pancake with their hands and dip it in there. Don’t mind that, it just means fewer dishes for me.

Notes

Adapted from Two Peas and A Pod
Calories: 89kcalCarbohydrates: 13gProtein: 2gFat: 3gSaturated Fat: 2gCholesterol: 14mgSodium: 64mgPotassium: 168mgFiber: 1gSugar: 3gVitamin A: 1645IUVitamin C: 0.4mgCalcium: 66mgIron: 0.7mg
Tried this recipe?Let us know what you think!

My review: Most of the kids and myself ate this with no syrup, they are that good. I served the leftovers to the little ones for a morning snack with a little Greek yogurt for dipping. Great overall breakfast and snack.

Kid’s reviews: Besides the pumpkin seeds that I garnished it with, they loved these. Aiden said, “This is like eating pumpkin bread and a pumpkin cookie at the same time. It’s a little confusing to your mind but I love it.”

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