Best Ever Whole Wheat Pumpkin Pancakes

Best Ever Whole Wheat Pumpkin Pancakes - fluffy and perfect every time! 120 calories per pancake. |

The fact that there is whole wheat pumpkin pancake batter 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.

Best Ever Whole Wheat Pumpkin Pancakes - fluffy and perfect every time! 120 calories per pancake. |

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.

Best Ever Whole Wheat Pumpkin Pancakes - fluffy and perfect every time! 120 calories per pancake. |

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.

Best Ever Whole Wheat Pumpkin Pancakes - fluffy and perfect every time! 120 calories per pancake. |

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, ya’ll.

4.8 from 15 reviews
Best Ever Whole Wheat Pumpkin Pancakes
Serves: 6
  • 3 eggs
  • ⅓ cup brown sugar
  • ⅓ cup olive oil
  • 1½ cups buttermilk
  • ½ cup pumpkin puree
  • 2 teaspoon vanilla
  • ½ teaspoon cinnamon + a dash of nutmeg and ground cloves
  • 2 cups whole wheat flour
  • 2 tablespoons (yep) baking powder
  • ½ teaspoon salt
  • ¼ cup water
  1. Whisk the eggs, brown sugar, and olive oil together. Add the buttermilk, pumpkin puree, and vanilla and whisk until smooth.
  2. Stir in the cinnamon, nutmeg, cloves, flour, baking powder, and salt gently until just incorporated. Add the water and stir until smooth.
  3. 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!

Nutrition is for 1 pancake (makes 18 total pancakes).

pancakes nutrition



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  1. 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!

  2. 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) :)

  3. 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) :)

  4. Happing tomorrow. Fo sure! The whole big stack. Banana’s, flax and syrup! :)

  5. 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!

  6. These are some great looking pancakes. And I’m totally a Bjork when it comes to my pancake-eating; I hate soggy pancakes!

  7. Ugh, these photos, girl. You amaze me.

    Also I’m coming over this weekend to get some pancakes. 😉

  8. 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~

  9. I really want pancakes after seeing these delectable picture, great job!

  10. You certainly know how to make something whole wheat look amazing. Would love to try!

  11. 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.

  12. Ya, that last little bit about tomorrow being Saturday and a plate of 7 pancakes? Totally.Happening. Yum!

  13. This makes me wanna make pancake at 1141pm! Pancakes can be a midnight snack. Your pictures are mouth watering.

  14. yum!

  15. 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!

  16. 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

  17. 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. :)

  18. several times I have failed (miserably) with pumpkin pancakes but seeing your amazing photos, I am inspired again to give it a shot.

  19. How great! My two favorite things whole wheat and pumpkin! Those photos sold me, I am making this tomorrow!

  20. I can definitely see why you love these! They look perfect!!

  21. Yum – I’m a pumpkin fanatic! My family will love these – especially my 16 year old boy. I’ll need to make extra :)

  22. Banana pancakes are the best!! These look perfect!

  23. These pancakes really do look perfect!

  24. Mmmm, I could go for these.

  25. 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.

  26. I love that you reiterated the fact that you really do need two tablespoons of baking powder in the ingredient list. Two tablespoons is a lot, but I trust you. They look so good and since we’re a whole-wheat kind of household I think we’ll be having these ASAP!

  27. OMG. Just made these and they are to die for- so fluffy, taste just like the ones at a great diner.

  28. I generally think of heavy and dense when I think of pumpkin pancakes too, but I could totally eat a stack of these fluffy ones. And I envy a man who can make do with a small side of syrup. My toppings would look more like the ones in the picture.

  29. We eat a lot of pancakes but I’ve never put pumpkin puree in them. We are surrounded with pumpkins at the moment with Hallowe’en so I shall put some of that flesh to good use and try these.

  30. These definitely look like the best ever whole wheat pumpkin pancakes! I love fluffy pancakes!

  31. How did you ready my mind and know I needed a best ever whole wheat pumpkin pancake recipe for tomorrow’s Sunday bfast?? Can’t wait to test it out tomorrow morning and have my little boy try pumpkin pancakes for the first time! :) Thanks for sharing!

  32. OMG, this picture should be framed! Such a talented blogger you are! This recipe looks great, I’ve never made pancakes from scratch but this one may be my first attempt. Thanks for sharing!

  33. I just made these and they are absolutely amazing! I too have had endless problems cooking with whole wheat flour and yielding rocks. These pancakes are so light and fluffy. I adjusted the recipe to serve 2, requiring me to improvise a bit since 1/9 cup doesn’t exactly exist, however, it turned out to be about 1.5 servings (I guess I eat a lot?). Thank you so much — these will be my weekend staple for the rest of the holiday season.


  34. I recently tried a Jamie Oliver recipe from his website for banana pancakes which used whipped egg whites (stirred in carefully) to create the fluffiness. I was really happy with them and I think I’ll blog about my own slightly adapted version of them – once I’ve got my blog up and running, that is (can’t wait!)
    I certainly agree though, Lindsay, that ‘fluffy’ is the way to go with pancakes. I was in Bali last week and had the flattest, stodgiest yucky pancakes you can imagine … enough to put you off pancakes forever!
    Perhaps the Jamie Oliver recipe could be adapted to make pumpkin pancakes?
    Thank you for all your help here on the blog, by the way. It has been a tremendous help to me while I’ve been looking into setting up my own food blog!
    All the best!

  35. I tried to make pumping pancakes once and had major problems – the inside did not cook at all. These look gorgeous and I bet that I would not have that problem with these ones! I love the descriptions of how you and Bjork eat your pancakes. Makes me feel like I’m at the breakfast table, too!

  36. i’ve been making pumpkin pancakes for my boys the past two weeks…we can’t get enough…going to try your version…:-)

  37. I love buckwheat pancakes, so I think that I will absolutely love these too. The banana and syrup if a fabulous touch.

  38. These look fabulous! I will have to try sprinkling flax over my next batch of pancakes!

  39. I made these for my daughter tonight. We had breakfast for dinner tea party. She absolutely loved them.

  40. looks delish – any idea how to modify to be gluten free?

  41. These look AMAZING (my tummy is growling just looking at them!)

    Did I read correctly that you mix up the batter then keep it in the fridge for the next day? Because that’s freakin’ genius. I almost never make pancakes because even though it takes like 3 minutes to mix them up I’m just like “ugh, lazy, tired, toast instead…”

    • Yep! I kept it for just a day or two. It start to turn a little darker color on top but if you add a little water and stir it up, it’s just fine.

  42. Hi there they look great i want to try it but i would like to know how i can do the pumpink puree since a have a pumpink right here rrrthanks

  43. Kristine Fastinger says:

    Fantastic recipe. I replaced the buttermilk with plain, greek yogurt and added a little water. Delicious!!!

  44. they look like great healthy pancakes!

  45. I doubled this, using home-roasted pumpkin and committing one fudge: half whole wheat and half white flour. Syrup and bananas on top. Perfect for a weekend brunch, along with spicy link sausages and wrecked eggs.

  46. Deanna Fulcher says:

    I don’t usually comment on recipes, but whole wheat is all we eat, and I know it’s not easy adapting some recipes. This is amazing, easy, and healthy (more or less so depending on what goes with it!). I left out most of the spices, but have a shaker of pumpkin-pie-spice-sugar so each can shake on the amount of flavor they want. (My husband doesn’t like the spices.)
    Don’t be afraid to try this, even if you have never used w/w flour before. It will help you become a convert to using whole wheat because it is a fantastic recipe. Definitely 5 stars! Thanks.

    • Awesome! Thank you Deanna! I actually have a batch of this in the fridge right now… it’s perfect for a quick breakfast if you make the batter ahead! So glad you like them!

  47. I made these tonight for supper and was really impressed! I love the whole wheat and pumpking flavor they have, without being too heavy or dry. I’m looking forward to having the leftovers!

  48. Thanks for the recipe! I am a pancake fanatic and these were probably my favorite pancakes I’ve made. The texture was perfection! I used whole milk and puree from freshly baked pumpkins……I want to tell everyone who likes pancakes about this recipe!

    Thanks again!

  49. I don’t usually comment or review, but I made these for dinner and my 2 kids, ages 3 and 5, ate their body weight in these pancakes. Definitely will be making these again, thanks!

  50. Why didn’t I find your blog any time sooner. I wanna try this making the pancakes from the scratch. What I normally do is make it out of the box 😛

  51. Delicious! I made them gluten free using Trader Joes all purpose gluten free flour & I added pecans when they were baking. Filling! Thanks again, Lindsay!

  52. Cant wait to try these! If they turn out as good as yours Im going to pack mini ones in my kids lunches for school. Along with butter and maple syrup for dipping.

  53. These pumpkin pancakes are amazing!! My kids just devoured a whole plate full, yay! So glad I found this recipe, it’s a winner.

  54. Making these now! Even the batter is delicious (don’t tell). Will the batter keep for a day or two if I don’t want to make the whole batch?

  55. I just have to say that it’s nice to eat whole wheat pancakes that don’t taste like they’re whole wheat pancakes!

    I substituted water instead of the buttermilk to cut some calories and they were still good. Next time I might do half buttermilk / half water instead. :)

  56. Tera Gigot says:

    YES! I’m a dunker too! Also with salads and dressing. Flavor guaranteed with every bite, without drowning your food and making it soggy. Sometimes I get judged hardcore but I’m over it and ready to break pancake-soaking, salad-dousing tradition. And these pancakes look scrumptious.

  57. Yum! We love pumpkin pancakes, and we only make them with whole wheat, so this is a win-win. I am going to try this with my first roasted pumpkin this fall. I know it will be a hit at our house, and especially with the grandkids.

    Thank you for a wonderful recipe. This is the Recipe of the Day on my Facebook page, Cooking with Whole Grains & Real Whole Foods.

  58. Tamera Lewis says:

    Made these this morning for my family. My husband told me these were some of the best pancakes he has ever had! My four boys LOVED them! This is a new favorite in our house :)

  59. Kristen F says:

    Great pancakes! Perfect for a Fall morning. As a nutritionist I couldn’t add 2tbsp of baking powder, just couldn’t do it– too much sodium. Stuck with 1 tbsp and skipped the water; didn’t want the pumpkin or spice flavor to mellow out. Only added enough flour to bring it together with the right texture w/o being too thick. Made plenty of pancakes with extra to spare. Great pancake base will have plenty of fun making it my own! Thanks!

  60. These were so yummy! Thanks for sharing! My family of four wolfed down the first batch (kid tested and approved!) so I had to make a second batch for the week ahead. I thought the first batch was a bit thin and needed more spice, so I omitted the water and doubled the spice. Voila! Awesomeness! I admit they are a bit on the salty side with all that baking powder, so I might cut back when making my next batch and see how it goes. I’m saving this recipe though and will likely make this a lot this fall!

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