Favorite Pumpkin Pancakes – Yummy Toddler Food

These Pumpkin Pancakes stir together in one bowl, are fluffy and flavorful, and are a perfectly cozy breakfast to share with the kids. They’re made with whole wheat flour, are spiced just enough, and are so delish!

We usually make pancakes each Sunday, and we tend to rotate flavors throughout the year. A favorite is Pumpkin Pancakes, which are fluffy and nicely spiced from pumpkin pie spice or cinnamon.

I love these as a way to vary our weekend breakfast, include a veggie in our first meal of the day, and have a festive holiday breakfast option. (They work as well for Halloween Breakfast as they do as a Thanksgiving recipe and as a Make-Ahead Christmas Breakfast Idea!)

These healthy Pumpkin Pancakes are made with a base of whole wheat flour, which is sturdy enough to hold up to the thick pumpkin puree, and have no added sugars. They are spiced just enough and pair well with a variety of toppings.

You can make them and serve them right away, or stash them into a container or bag in the fridge or freezer for a future easy breakfast.

(You may also like Easy Pumpkin Muffins, Healthy Pumpkin Bars, Pumpkin Banana Bread, and Protein Banana Bread.)

Ingredients You Need

Here’s a look at what you need to make these Pumpkin Pancakes so you know what to have on hand.

• Whole wheat flour: I use this as the base for the recipe since it has fiber and whole grains and absorbs the moisture from the pumpkin nicely.
• Baking powder: There’s a little more baking powder in this recipe than in basic pancake recipes—we need it to help the pancakes cook through with the addition of the thick pumpkin puree.
• Pumpkin pie spice: This adds that classic pumpkin-baked-goods flavor. You can use cinnamon instead, if needed.
• Milk: I usually cook and bake with whole milk, but you can use any milk you prefer, including non-dairy.
• Pumpkin puree: This recipe works with canned pumpkin puree or homemade pumpkin puree.
• Eggs: Large eggs help the batter hold together and cook through properly.
• Butter or neutral oil (plus more for cooking): I use unsalted butter in the batter and to cook with. That proves to be a nice combination with my nonstick skillet.
• Vanilla extract: A little vanilla adds a pleasant flavor note in this pumpkin recipe.

Step-by-Step Instructions

Here’s a look at how to make this easy Pumpkin Pancake recipe so you know what to expect from the process. Scroll down to the end of the post for the full information, including the timing and amounts.

Step 1. Add all dry ingredients to a medium or large bowl. Whisk to combine completely.

Step 2. In a separate bowl, add all the wet ingredients. Whisk to combine, then whisk into the dry ingredients.

Step 3. Heat a nonstick pan over medium heat. Add butter and swirl to cover pan. Add a small amount of batter to form each pancake

Step 4. Cook pancakes on each side or until set and lightly brown. Serve warm with desired toppings.

How to Store

Store any leftovers of these whole wheat Pumpkin Pancakes in an airtight container in the fridge for up to 5 days. Or freeze pancakes in a single layer in a freezer bag—or in layers with parchment paper between to prevent them from freezing together—for up to 6 months.

Warm in 30-second increments in the microwave on a heat-safe plate. Pancakes tend to warm through really fast, so try not to overcook them when reheating. You can also pop them into a toaster briefly.

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Presto Electric Griddle

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Best Tips for Success

• Spread the batter thin, about ¼ inch thick or a smidge thinner. This will help the pancakes cook through.
• Let the batter cook long enough in the pan so that it sets around the edges and slightly toward the center and that you see bubbles. This will ensure that the center cooks all the way through. 
• Cook in a pan on the stovetop or on an electric griddle.
• Depending on your stovetop and pan, you may need to turn the heat down to medium-low heat to ensure that the batter cooks all the way through without burning.
• I heat the oven to 200 degrees F and keep the cooked pancakes warm on a baking sheet in the oven while I finish the batch, though you could also serve them as you go.
• Dairy-free: Use non-dairy milk and melted coconut oil in place of the butter.
• Gluten-free: Use buckwheat flour in place of the whole wheat flour. You may need a little bit more milk.
• Egg-free: The best option I’ve found for pancakes is to use a store-bought egg replacer like the one from Bob’s Red Mill.
• Use cinnamon instead of pumpkin pie spice if desired.
• Pair with Cinnamon Apples, Sauteed Apples, or a Pumpkin Smoothie.

I’d love to hear your feedback on this post, so please rate and comment below!

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• Add all ingredients to a medium bowl. Whisk to combine. The batter should be pourable but thick.

• Heat a nonstick or cast-iron pan or griddle over medium heat. Add a sliver of butter, let melt, and swirl to cover pan.

• Add a small amount of batter, about 2-4 tablespoons at a time, and spread the batter thin, about ¼ inch thick to ensure the pancakes cook through nicely. Cook for 3-4 minutes per side or until set and lightly brown. The pancakes should be mostly set around the edges and you should see little bubbles around the edges before you turn them over.

• Add more butter and repeat to cook the rest of the pancakes.

• Serve warm with syrup, nut butter, or yogurt.

• Store any leftover pancakes in an airtight container in the fridge for up to 5 days. Or, store cooled pancakes in a freezer bag in a single layer—or in layers with parchment paper between to prevent them from freezing together—for up to 6 months. Warm in 30-second increments on a heat-safe plate in the microwave.
• Spread the batter thin, about ¼ inch thick or a smidge thinner. This will help the pancakes cook through.
• Let the batter cook long enough in the pan so that it sets around the edges and slightly towards the center and that you see bubbles. This will ensure that the center cooks all the way through. 
• Depending on your stovetop and pan, you may need to turn the heat down to medium-low to ensure that the batter cooks all the way through without burning.
• I heat the oven to 200 degrees F and keep the cooked pancakes warm on a baking sheet in the oven while I finish the batch, though you could also serve them as you go.
• Dairy-free: Use nondairy milk.
• Gluten-free: Use buckwheat flour in place of the whole wheat flour. You may need a little bit more milk.
• Egg-free: The best option I’ve found for pancakes is to use a store-bought egg replacer like the one from Bob’s Red Mill.
• Use cinnamon instead of pumpkin pie spice if desired.

Calories: 275kcal, Carbohydrates: 35g, Protein: 10g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 105mg, Sodium: 283mg, Potassium: 329mg, Fiber: 5g, Sugar: 5g, Vitamin A: 2781IU, Vitamin C: 1mg, Calcium: 211mg, Iron: 2mg

This post was first published October 2022.