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These pumpkin pancakes are amazing!! My kids just devoured a whole plate full, yay! So glad I found this recipe, it’s a winner.
Alicia
The fact that there is batter for whole wheat pumpkin pancakes waiting for me in the fridge at the very moment that I type this is just completely tempting and distracting. Write. Focus, focus, focus.
Once you’ve experienced a plate full of these hot, syrup-soaked fluffy whole wheat pumpkin pancakes it’s hard to get your mind to go anywhere else. The texture of these pancakes is badda bing badda boom amazing. They fluff up just enough to be, uh, fluffy, but they are not so overwhelmingly cakey that you can only eat one. They’re light, they’re delicate, they have the perfect tiny amount of cinnamon and nutmeg and cloves to make you feel like it’s Christmas in October, but even with all that lightness they are substantial and filling because of the whole wheat goodness and of course, my favorite, the pumpkie.
When I imagine whole wheat pumpkin pancakes in my mind, they are dense and heavy. Maybe because I tested the recipe a few times and had several batches that were comparable to the density and weight of a manhole cover. Not to worry though, because truly this recipe turned out just right and so I refer you to the name “Best Ever”. Yeah, I’m sayin it. There’s a reason that this recipe has 2 tablespoons of baking powder and the reason starts with fluffy and ends with awesome.
Remember these whole wheat pancakes for two that I talked about way back when? That’s where this all starts. I re-wrote the recipe to be for more like 6 people because lately when I make these whole wheat pumpkin pancakes, I want them every day for a week. Picture this: I stumble miserably into the kitchen, remember the pancake batter and pop it out of the fridge, zing my eyes open wide, smile like a fool, sing a Mr. Roger’s song as I make myself a cozy, wholesome breakfast. GOOD MORNING world.
Toppings? Good question.
I went for syrup, bananas, and flax. I like the different textures and I like having something besides just the sugary sweetness of the syrup to keep things interesting. Sometimes I’ve been known to top pancakes with yogurt and fruit, too, just because I can’t not be excessive. Bjork, on the other hand? Minimalist to the extreme. Syrup only, and he prefers it in a little dish next to the pancakes so he can dunk each bite instead of having it get soaked with syrup. This is us.
Really, you could eat these topped with anything and life would be good. The warm wheat-cinnamon-pumpkin taste and light fluffy texture just speaks on its own.
Tomorrow is Saturday, and when I think Saturday I think of you, your comfy pajamas, a blanket, a good book, a hot mug of coffee, and a plate of at least 7 pancakes. Is that creepy or amazing? Friends for life, y’all.
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Best Ever Whole Wheat Pumpkin Pancakes
- Total Time: 20 minutes
- Yield: 6 1x
Description
These whole wheat pumpkin pancakes are truly the best ever. Light and fluffy and full of whole wheat pumpkin goodness. Yum!
Ingredients
- 3 eggs
- 1/3 cup brown sugar
- 1/3 cup olive oil
- 1 1/2 cups buttermilk
- 1/2 cup pumpkin puree
- 2 teaspoon vanilla
- 1/2 teaspoon cinnamon + a dash of nutmeg and ground cloves
- 2 cups whole wheat flour
- 2 tablespoons (yep) baking powder
- 1/2 teaspoon salt
- 1/4 cup water
Instructions
- Whisk the eggs, brown sugar, and olive oil together. Add the buttermilk, pumpkin puree, and vanilla and whisk until smooth.
- Stir in the cinnamon, nutmeg, cloves, flour, baking powder, and salt gently until just incorporated. Add the water and stir until smooth.
- Pour onto a medium hot griddle and cook for 3-5 minutes per side, until the edges start to look dry and a little more firm. Flip the pancakes and finish cooking for 1-2 minutes on the other side. Serve hot with butter, syrup and any other toppings in the world. I like banana and flax. You can’t go wrong!
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Breakfast
- Cuisine: American
Keywords: whole wheat pancakes, pumpkin pancakes, healthy pumpkin pancakes
Oh my gosh. I totally giggled when you talked about Bjork and his little side dish of syrup. That’s me! It’s the only way I will eat pancakes! I love the pumpkin . . . Can’t wait till I’m eating grains again – because I WILL eat grains again. . . . Mmmmm. I’m just going to sit and eat these in my imagination for a minute!
Yum! Yum! Yum! Seasonal pancakes. You can’t get much better than that. Ps I like how you said y’all (I’m a texas girl) 🙂
Yum, yum, yum! Seasonal pancakes! You can’t get min better than that. Ps I love how you said y’all at the end (I’m a texas girl) 🙂
Sometimes I feel like my blog persona could be half southern. I want to say y’all all the time.
Happing tomorrow. Fo sure! The whole big stack. Banana’s, flax and syrup! 🙂
Lindsey, I too eat my pancakes just like Bjork! I must have syrup dripping off my fork. These look so yummy I’m not even going to wait until the weekend to give them a try. Thanks for another great recipe!
These are some great looking pancakes. And I’m totally a Bjork when it comes to my pancake-eating; I hate soggy pancakes!
Ugh, these photos, girl. You amaze me.
Also I’m coming over this weekend to get some pancakes. 😉
You’re sweet. We’re prepping to talk at IACP this weekend and I can’t wait to share a lil about you! 🙂
Yum…. Nothing better than a stack of pancakes on a chilly fall day! Add a cozy sweater and comfy socks and I’m relaxing… Thanks for sharing and I hope you have a wonderful weekend~
I really want pancakes after seeing these delectable picture, great job!
You certainly know how to make something whole wheat look amazing. Would love to try!
Thanks for reminding me to take pictures of the pumpkin pancakes I made. I am sure there are still stashed in the fridge somewhere! Could you taste the olive oil you used in the recipe?
Hi Eric, I forgot to mention that part. Much like those pumpkin muffins I made a while ago, I was pleasantly surprised that I could not taste the olive oil. You can use a different kind of oil (canola, coconut, grapeseed, etc) depending on what you have or what flavor you want it to take on, but the olive oil didn’t come through at all for me.
Ya, that last little bit about tomorrow being Saturday and a plate of 7 pancakes? Totally.Happening. Yum!
This makes me wanna make pancake at 1141pm! Pancakes can be a midnight snack. Your pictures are mouth watering.
Pancakes are the perfect midnight snack! go for it.
Hard to find a good pancake recipe, let alone mix.
yum!
This is just what I needed. I had a little pumpkin puree left over and now I know what I am going to do with it. Thanks!
Your pictures look amazing!! Everything you make including these pancakes make me so hungry. I am now following you. Also on Pinterest, facebook, and twitter.
Visit me anytime!
Diane Roark
http://www.recipesforourdailybread.com
The manhole cover analogy is what came to my mind when I thought about the texture but I trust you when you say Fluffy! They look incredible! And I wish I had Bjork’s ability to casually dip each bite in syrup. I am more of a flood-it girl. Pinned!
Yeah, I tried several recipes I found around the web, but in the end, I went back to my old standby recipe for whole wheat pancakes. There’s nothing worse than an ultra thick, dense, soggy pancake when all you want is fluffy. 🙂
several times I have failed (miserably) with pumpkin pancakes but seeing your amazing photos, I am inspired again to give it a shot.
How great! My two favorite things whole wheat and pumpkin! Those photos sold me, I am making this tomorrow!
I can definitely see why you love these! They look perfect!!
Yum – I’m a pumpkin fanatic! My family will love these – especially my 16 year old boy. I’ll need to make extra 🙂
Banana pancakes are the best!! These look perfect!
These pancakes really do look perfect!
Mmmm, I could go for these.
I’ve had my fair share of dense, heavy pumpkin pancakes. No thank you.
But oh my gosh Lindsay. I’ll take the whole fluffy stack, please.