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Whole Wheat Pumpkin Pancakes

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Whole Wheat Pumpkin Pancakes

Whole Wheat Pumpkin Pancakes

Jessica Braider
These pancakes are light and fluffy and feature a good balance of pumpkin and spice. I also love that they provide a dose of vegetables first thing in the morning. We enjoyed them with syrup, but they’d also be delicious as cream cheese (and maybe some honey) sandwiches.
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Cook Time 35 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 9 servings
Calories 237 kcal


  • 3 eggs
  • 1 cup canned pumpkin
  • 1 cup low fat plain yogurt or use any variety
  • 1/3 cup extra virgin olive oil
  • 2 tsp. vanilla extract
  • 2 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 2 cups whole wheat flour use wheat/gluten-free all-purpose flour, if needed, I like the white whole wheat from King Arthur Flour
  • 1/2 cup water or use milk, to thin the batter if necessary
  • 2 Tbsp. butter


  • Preheat the oven to 200 degrees.
  • In a large bowl, whisk together the eggs, pumpkin, yogurt, olive oil, and vanilla.
  • When well combined, stir in the baking powder, salt, cinnamon, nutmeg, and cloves.
  • Once the spices are well integrated, gently stir in the flour until just incorporated (a few lumps are ok). If the mixture seems too thick, slowly pour in the water or milk until it reaches a thick but pourable consistency.
  • Heat 1 Tbsp. of the butter in a large non-stick skillet on a medium-high heat, spreading it around so the whole skillet is coated.
  • Once the butter has melted, pour ¼ cups of the batter into the pan, fitting 3 – 4 pancakes in at once, then reduce the heat to medium.
  • Cook the pancakes for 2 – 3 minutes, until bubbles start to form on top, and then flip and cook for another 1 – 2 minutes.
  • Move the finished pancakes to a plate and put in the preheated oven, and continue making pancakes until the batter is used up. If the skillet starts to smoke, turn it down and add additional butter. Serve immediately or cool completely on a cooling rack and refrigerate for up to 3 days or freeze for up to 3 months. To reheat the refrigerated pancakes, microwave them for 10 seconds or heat in the toaster oven. To reheat frozen pancakes, microwave them for 30 seconds and then crisp in the toaster oven, if desired.


Do Ahead or Delegate: Beat and refrigerate the eggs, whisk the wet ingredients together and refrigerate, combine the spices, or fully prepare and refrigerate or freeze the pancakes.
Scramble Flavor Booster: Add ¼ tsp. pumpkin pie spice or boost the cinnamon, clove, and nutmeg.
Tip: Most pumpkin puree comes in 15-ounce cans, so you will have some remaining puree after making the pancakes. Check out some fabulously creative ways to use it up.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!


Calories: 237kcalCarbohydrates: 24gProtein: 7gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 63mgSodium: 518mgPotassium: 175mgFiber: 4gSugar: 3gVitamin A: 4413IUVitamin C: 1mgCalcium: 281mgIron: 2mg
Keyword Breakfast/Brunch, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Lunch, Main Dish, Make-Ahead, Nut-Free, Vegetarian, Winter
Tried this recipe?Let us know how it was!
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Friday dinner ideas | Suggestions for Great Meals to End your Week

Tuesday 16th of March 2021

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