Happy Sunday! I’m sharing these fluffy whole wheat pumpkin pancakes too late for breakfast this morning, but the recipe has actually been available here since 2010. It’s actually one of my oldest recipes, and one of my favorites for fall. These pumpkin pancakes taught me that whole grain pancakes can be every bit as tasty and fluffy as pancakes made with regular flour. Bonus? These babies don’t send my blood sugar spiraling out of control like the regular kind.
This recipe taught me a lot about making pancakes from scratch. It inspired my fluffy vegan pancakes, gingerbread pancakes, and the pancake recipes in my cookbook. I’ve made these pancakes for my family on Thanksgiving morning and they were a big hit. I never felt like the old photos did these pancakes justice, so I’m sharing the recipe again today. I updated the recipe notes and added nutrition information while I was at it. Pumpkin pancakes for dinner, anyone?
Watch How to Make Pumpkin Pancakes
Leftover pancakes? Pancakes make great leftovers! Store them in the refrigerator for up to 5 days, or freeze them for months. To warm, wrap a short stack of pancakes loosely in a paper towel and gently reheat in the microwave until warmed through, flipping and re-wrapping the stack halfway through. Make it vegan: Use non-dairy milk (like almond milk), omit the egg and replace the butter with coconut oil. Make it dairy free: Use non-dairy milk and replace the butter with coconut oil. Make it egg free: Just omit the egg (really). Flour options: All-purpose flour should also work fine here. Make it gluten-free: Bob’s Red Mill’s gluten-free all-purpose flour will work well here. Or, check out my pumpkin oat pancakes! Here’s the original photo for these pumpkin pancakes.
