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Whole Wheat Pumpkin pancakes with butter and syrup
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Whole Wheat Pumpkin Pancakes

Whole Wheat Pumpkin Pancakes is a simple, one bowl recipe. They have all the cozy pumpkin pie spices all wrapped up in fluffy buttermilk pancakes! Drizzle them with maple syrup, or top them with whipped cream!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 servings
Author Amy

Ingredients

  • 3 eggs
  • 1/3 c. brown sugar
  • 1/2 c. pumpkin puree
  • 1/3 c. butter melted
  • 1 1/2 c. buttermilk
  • 1/2 c milk plus extra for to thin pancakes if needed
  • 2 tsp. vanilla
  • 2 c. whole wheat flour
  • 2 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • butter for cooking pancakes

Instructions

  • In a large mixing bowl whisk eggs, brown sugar, and pumpkin puree together.
  • Add buttermilk, milk, melted butter, and vanilla. Whisk together.
  • Add flour, baking powder, salt, cinnamon, nutmeg, and cloves to mixing bowl. Whisk until combined, but be careful not to overmix. If pancakes are too think add additional milk until desired consistency.
  • Heat skillet or griddle to medium hot. Spread butter over surface of skillet. Drop 1/4 cup of pancake batter onto griddle. Cook until the edges start to get firm, check the bottom side to see if it's golden brown. Flip pancakes and repeat on the other side.
  • Serve with butter and maple syrup or with a freshly whipped cream and a sprinkling of nutmeg!