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Whole Wheat Pumpkin Pancakes, because they are the hero we need.
Let me paint a picture for you. It’s cold, but not thaaaat cold. Leaves are changing. Hot coffee is the go to bev. You might even be thinking of some Thanksgiving breakfast ideas. Some hot festive pancakes are waiting for you to drizzle organic maple syrup all over them. You’re wearing flannel. Life is good. Oh wait, literally you could make every single one of these things happen. So let’s start with these whole wheat pumpkin pancakes. This is your cue to save these babies for later.
And yes, like the name implies there is some health packed into these whole wheat pumpkin pancakes. Since they are being made out of wheat flour and all. So like I said, if you are jotting down some Thanksgiving breakfast ideas, these are a great option.
You would think after all these pumpkin recipes, I would start to get sick of pumpkin. And you know what, it’s not happening- not even in the slightest. If I could live in Fall forever, I would one hundred percent commit to that life. Anywho, happy pumpkin season all!
Tools that make these whole wheat pumpkin pancakes a breeze:
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Looking for other Thanksgiving breakfast Ideas?! Don’t worry I got you!
Well guys, these whole wheat pumpkin pancakes will not flip themselves, so hop to it! And let me know how they came out, because I’d love to know!
Make this recipe?! Tag all creations “@theseaonaljunkie” on Instagram! I love to see you make my recipes!
Whole Wheat Pumpkin Pancakes
Are you rounding up your Thanksgiving Breakfast Ideas, these Whole Wheat Pumpkin Pancakes should definitely make the cut! So dreamy!
- 1 cup Whole Wheat Pastry Flour
- 1 cup Unbleached AP Flour
- 2 Eggs
- 1/4 cup Brown Sugar
- 1/4 cup Butter, melted
- 1 1/2 cup Buttermilk
- 3/4 cup Pumpkin Puree
- 1 3/4 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tbsp Pumpkin Spice
- Optional Toppings: Whipped Cream, Chopped Nuts, Pumpkin Spice, Maple Syrup, Butter Pats
Heat skillet to about 350 degrees. In a medium mixing bowl whisk together, flour, baking powder, baking soda, sugar, and salt. In a separate bowl, add melted butter, eggs, buttermilk, and pumpkin, whisk to combine.
Make a well in your dry ingredients, add wet ingredients to well and use a rubber spatula and begin mixing. Make sure to run the rubber spatula along the side of the bowl to ensure you are mixing everything. When combined, stop mixing to avoid over mixing.
Run some butter over skillet, use an ice cream scoop to scoop your batter on to skillet. Cook for 3-5 minutes. Finish by flipping and cooking the other side for an additional 1-2 minutes. Repeat until you have used up all your batter. Serve with whatever optional toppings you would like!
- 296 Calories
- 42g Carbohydrates
- 77mg Cholesterol
- 10g Fat
- 3.5g Fiber
- 8.5g Protein
- 10g Sugar