Breakfast Healthy Kristine Our Blog Recipes

Our Favorite Pumpkin Pancakes

September 17, 2019
Jump to Recipe
whole wheat pumpkin pancakes

It’s fall! I love summer and hate to see it go, but I enjoy being able to throw a hoodie on, sit by a blazing campfire and eat ALL things pumpkin again. In the interest of full disclosure, this recipe is one we use year-round because my kids love it! If I am in a season of life when I can make breakfast this is one of my go-to recipes for a few reasons. First off, the kiddos beg for it and it makes everyone happy. Secondly, I can make a double batch and freeze some for another morning and it still is great, and finally, it’s pretty easy! I have tried a few pumpkin pancake recipes and I changed them up to work for us and this is the recipe we have landed on as our favorite.

whole wheat pumpkin pancakes

Our Favorite Pumpkin Pancakes

Perfect fall pumpkin pancakes, or really for any time of the year. They have a great flavor and aren't overly pumpkiny. I hope your family loves them as much as mine does.
Course: Breakfast
Cuisine: American
Keyword: breakfast, pancake, Pumpkin Pancake, whole wheat pancakes
Servings: 6 people
Author: Kristine

Ingredients

  • 1 ½ Cups Milk
  • 2 tbsp butter melted
  • 1 egg
  • 1 tbsp vinegar
  • 1 Cup Pumpkin Puree
  • 2 Cups Whole Wheat Flour
  • ½ tsp Salt
  • 2 tbsp Brown Sugar
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon

Instructions

  • Mix your flour, brown sugar, salt, cinnamon, baking powder, and baking soda together.
  • In a separate bowl put your 1 ½ cups of milk and 1 tbsp of vinegar together and let it sit for 5 minutes.
  • Add pumpkin puree, egg to your milk and vinegar and stir well.
  • Add the liquid into the flour mixture and stir gently till everything is moist.
  • Melt 2 tbsp of butter and stir it in with the rest of your ingredients.
  • You can cook them on medium heat on a griddle or a pan on the stove.

Notes

  • If you want thicker pancakes you can let the pancake batter sit all together for a few minutes.
  • If it isn’t a nonstick surface you put a little butter on the pan to prevent the pancakes from sticking.
  • I have made this with half white flour and half wheat flour when I was running low with great results. 
  • I made it with oil instead of butter when I was out of butter, and it turned out great.
  • I also have been out of vinegar and skipped it with good results, just not as fluffy.
    • As you can see I frequently run out of a lot of ingredients in my kitchen. 
whole wheat pumpkin pancakes, fall
Please excuse the mess on the counters. This is real life 🙂

We serve this with maple syrup on top and Eric adds butter as well. When we go out to eat for breakfast our favorite restaurant puts whipped topping on our waffles and pancakes, so if it is a special occasion we add our own whipped topping. Beware, doing this once will cause the children to ask most days if it is a special occasion when there are pancakes for breakfast. I hope it makes everyone as happy at your house as it does at mine!

Enjoy!

You Might Also Like