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
Whole Wheat Pumpkin Pancakes
- Author:
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
These healthy pumpkin pancakes are so fluffy, you won’t believe they’re 100% whole grain. This pumpkin pancake recipe is sure to become your favorite. It’s naturally sweetened with maple syrup, too! Recipe yields 6 to 8 medium pancakes, enough to serve two to three people. Double the recipe for a larger crowd, or if you would like leftovers.
Ingredients
- 1 cup white whole wheat flour or regular whole wheat flour
- 1 tablespoon baking powder
- ½ teaspoon cinnamon (for stronger pumpkin “spice” flavor, use 1 teaspoon or substitute 1 teaspoon pumpkin spice blend)
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup milk of choice
- ⅓ cup pumpkin purée
- 1 egg
- 2 tablespoons maple syrup or brown sugar
- ½ teaspoon vanilla extract
- 2 tablespoons melted butter or coconut oil
Instructions
- If you’ll be using an electric skillet, preheat it to 350 degrees Fahrenheit. In a medium mixing bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Stir until blended.
- In a separate bowl, combine the milk, pumpkin purée, egg, maple syrup, vanilla extract and melted butter. Whisk until thoroughly blended. Pour the wet ingredients into the dry, and stir until no big lumps remain. (If your butter or oil solidifies on contact with cold ingredients, just warm the mixture in the microwave for 15 to 30 seconds until it melts again, or let the mixture rest for a few minutes in a warm place).
- If you’re not using an electric griddle, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
- If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).
- Using a ⅓-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes, until small bubbles form on the surface of the pancakes. It’s ready to flip when about ½-inch of the perimeter is matte instead of glossy. Flip each pancake and cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown.
- Repeat the process with the remaining batter, greasing the skillet as needed. If necessary, dial the heat down to prevent burning the pancakes. Serve the pancakes immediately, or stack them and cover the plate with a tea towel to keep them warm.
Notes
Recipe adapted from Big Girls, Small Kitchen.
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!
▸ Nutrition Information
Here’s the original photo for these pumpkin pancakes.
kris&kel
I have been eager to make pumpkin pancakes and your post inspired me! I’ll have to try and make them this weekend! I too have seen purple potatoes in the supermarket and have been curious as to what they are like! Unfortunately I’m not a huge potato fan (although, I LOVE sweet potatoes) so my curiosity stopped there! Maybe I’ll take a stab at trying them soon. :)
Tiffany
These look so yummyI know I what I will making for Sunday brunch!
XOXO,
Find out all celebrity fashion and were to get it http://outfitidentifier.com/
kate
Hi Kris&Kel and Tiffany! I do hope you make these pancakes soon. They really are fool-proof and so, so yummy!
Chelsea
I.love.pumpkin.pancakes. this breakfast looks awesome! Your blog is so cute :)
~k
I have never seen purple potatoes! haha! I don’t think I have ever eaten pumpkin pancakes either, but they look so yummy!
http://roamwhereyouwantto.blogspot.com/
Kaley
Wow these pancakes look amazing–I love anything pumpkin. This might just be Sunday morning’s activity…thanks for posting!!
style-haus
you’ve always got the best recipe posts…amazing photos that make my mouth water. i’m a huge fan of trying different types of potatoes so this is right up my alley. fingerlings and purple peruvian (?) potatoes…yummmaaayy
Terri
I saw these last night on FoodGawker and came for a peek..I knew I had to make this for breakfast. But hubby doesn’t do pumpkin..but he loves sweet potato..I put some in the oven last night to roast in anticipation of making these pancakes. Soo soo good..he enjoyed them very much. I even had Red Thumb fingerlings…perfect way to roast them in the preheated skillet! I’ve shared this page with several of my internet friends!
Hanna
Just made these pancakes for breakfast this morning…. they are delicious!
Michelle
Hello! Just stumbled upon your site and I love it! Can’t wait to try this recipe :)
kris
I made mashed potatoes once with purple potatoes. They tasted great but they looked so funny! I really want to serve them to a three year old. I think it would make their day! lol. Your pancakes look delicious! When I get my care package from home with a big bottle of maple syrup, this will be the first thing I make!
Mia
You HAVE to try purple sweet potatoes! They are ridiculously expensive, Japanese in origin, and grown in Hawaii for the US market, but so worth it. Someone who commented on my post about them said they are used in Japan to make purple sweet potato pies. Can you imagine?!?
http://www.cherokeepurple.blogspot.com/2010/07/okinawa.html
kate
Wow, those are stunning! I’ve seen red-skinned sweet potatoes with white flesh but never entirely purple sweet potatoes. Thanks for sharing, I’ll keep an eye out for them!
RHK
I’ve made a big batch of these two weekends in a row and we eat them before work during the week. My husband loves them and he usually doesn’t even like pumpkin. I recommend topping with a little natural peanut butter and a sliced banana…yum! I love your blog and cook from it at least once a week…keep it up!
Kate
Thanks for your great comment, RHK! It’s about time I made more pumpkin pancakes. Peanut butter and banana sound like stellar toppings!
Nicole
I’ve been on the quest for the perfect pancake recipe for the longest, as my pancakes usually turn out big and dry. I made these pancakes for breakfast today, and they cam out perfectly! I used Trader Joe’s Pumpkin Butter rather than actual pumpkin puree. I think the difference was mixing the wet and dry ingredients separately. I’ll definitely use this recipe in the future, and play around with other purees and butters. Thanks Kate!
Kate
You’re welcome, Nicole! Glad you like them. I definitely recommend mixing the wet and dry ingredients separately for pancakes. Mix by hand and don’t overmix or you’ll end up with tough pancakes!
Holly Reynolds
I just stumbled across your blog and this recipe today and made them for a laid-back Sunday breakfast! My husband and I both LOVED them and they will now be my go-to pumpkin pancake recipe! On a side-note, I was short about 3 oz of milk and added some apple cider to replace some of the liquid and they were scrumptious :) Thanks for a great recipe!
Kate
Thanks for commenting, Holly! I’m really glad to hear that you both enjoyed the pancakes. I bet apple cider would be a lovely addition! You might like my banana pancake recipe, too.
Sophie
Hi Kate! I know this is an old post but I just made these pancakes on this rainy (in CA) Saturday morning and they were perfect. I love your recipes – my husband is a huge fan of both the honey whole wheat pumpkin and banana breads. Though he makes me add chocolate chips to both of them :)
Kate
Thank you, Sophie! I’m so glad you two enjoy the pancakes and quick breads!
Amrita
Hi Kate! I made the pancakes today and they turned out to be such fluffy and light! My 2 yr old son loved it to bits!
Kate
Awesome, glad to hear it! Thank you, Amrita!
Meredith
Hi! I’m planning on making these tomorrow! Quick question – is the butter meant to be mixed in with the wet ingredients, or is it meant for greasing pan or topping the pancakes? If mixing in, do you think I could sub coconut oil?
Thanks for all the great recipes!
Kate
Hi Meredith, so sorry I didn’t answer you sooner. The butter goes in with the other liquid ingredients!
Maia
Recently, I googled ” Good Food Blogs”, and yours popped up! I have been hooked on your blog since then. Your recipes are very fresh and new. These pumpkin pancakes look great and I can’t wait to try the recipe.
Kate
Thank you, Maia! Happy to hear that you found my blog on that search. Hope you love the pancakes!
Mik and the fam
These have been in regular weekend rotation since our CSA has been delivering organic pumpkins. The 5, 3, and 1 year old are all fans! We add some pecans & chocolate chips too. Just whipped up another batch of puree, so I’m trying your oat flour pumpkin spice waffles tomorrow. I’ll report back!
Kate
Woohoo, thanks Mik!
We Weyants
Thanks for a perfectly fantastic recipe! Made these yesterday, a lazy just me & my daughter (hubby visiting his grandpa – but we saved him some) stay on the sofa and watch church live stream kind if day. Few of those left… she’s in college now. Making the most of time… :) <3
Kate
Sounds like a lovely morning! Glad they turned out well for you!
Dawn
Hi Kate:
Just made your whole wheat pumpkin pancakes this morning…DELISH!!! I used a whole wheat stone ground flower by Red’s so I think they might have been slightly more dense, but delicious none the less…couldn’t even eat the bacon. Poor bacon was left behind. Thanks for sharing your recipe!
Kate
Hi Dawn! So glad these turned out well for you. Must’ve been pretty good to ignore the bacon! :)
Kristin
I’ve made these twice now and my family loves them!! I actually sub some oat bran for some flour and honey for brown sugar and they still come out great! Thank you!
Kate
Thanks, Kristin! Glad to hear it!
Maggie
I made these for the first time last year, and they were incredibly tasty. I loved how easy they were to make and how fluffy they were. I served them with apple butter and maple syrup which complemented them nicely. Thanks for this great recipe!
Kate
Thank you, Maggie! Happy to hear it!
Amanda
I just tripled this receipt and made these for my family. My son said “these are better than normal pancakes”. I have to agree. You are my go to for all things yummy. Thanks for another great meal.
Pumpkin pancakes and potatoes what could be better for a Friday night dinner.
Michelle
This recipe was AMAZING!! I had no difficulties following it and my husband said they were the best pancakes he has ever had and he is a true pancake expert. My only substitute was I used whole GRAIN flour and bumped up the puree to half cup. The WG flour gave a nice crunch…check it out. I will definitely recommend this recipe to all my friends :) Thanks, Michelle from PEI
Debbie
Do you think this recipe would work if I substitute stevia for the sugar? I try not to eat sugar or white flour. Thanks!
Debbie
I made them for my husband and I and we loved them! I did substitute stevia for the sugar and they were wonderful! Thanks Kate!
Maria
Great recipe! I substituted apple cider for the milk since that’s what I had on hand, and loved what it did for the flavor! I also substituted 1/2 of the flour for all-purpose since I find whole-wheat to be pretty dense on its own. Thank you for the inspiration!
Crystal
Ahh, these pumpkin pancakes are perfection. I used coconut oil instead of butter, and topped the pancakes with a dollop of whipped coconut cream (coconut cream + a bit of maple syrup). So delicious, hearty, and perfect for the season.
Rachelle
Best pumpkin pancakes I have ever had!
Jamie
Made these for breakfast this morning. We have so much frozen pumpkin puree and these pancakes fit the bill! I double the recipe so I could freeze some for easy breakfasts later in the week. Note – you can reduce the flour by 1/4 c (in a doubled recipe) and add back in 1/4 c of flax seed for some extra omega 3’s.
Kate
Thanks for the tip, Jamie! Happy these help out with your pumpkin surplus :)
Lauren
Just made these! Super easy and delicious with some nut butter and maple syrup on top.
Kate
Awesome, Lauren! :)
Michelle
I made the whole wheat pumpkin pancakes. I used whole wheat pastry flour and buttermilk. ;-} BM made the pancake batter fluff up like crazy, but the pancakes were still delicious. For the batter I had left, I added more buttermilk to thin out the batter and decrease the fluffiness.(No fluffy chemical reaction that time.)
Kate
Yum! That sounds delicious, Michelle.
Brandy
THESE are the reason i’m buying your cookbook! They are perfection. I can get that cozy “fall feeling” year round now!! <3 <3
Kate
Hooray! Thanks, Brandy.
Caroline
These pancakes are delicious! I made them this morning and used 1 tbsp melted butter, 1 tbsp applesauce (instead of 2 tbsp butter/oil) and they turned out perfectly! Highly recommend using this recipe!
Kate
Great! I’m so glad those swaps worked out, Caroline.
Catherine Reiss
Which non-dairy milk do you recommend for this recipe? Unsweetened almond milk?
Kate
Hi Catherine, yes, almond milk would be my choice here!
Natalie
These were delicious, and so fluffy:). Thank you!
Kate
Thank you, Natalie for you feedback! Happy you liked them!
Brooke
Super yummy! I made these this morning and they were a hit!
Monica
Kate, these pancakes are UNREAL. This is the best pancake recipe I’ve ever made and I’m so happy I stumbled upon it. I doubled it the recipe, and kept the oil at 2Tbsp total. SO DANG GOOD. Thank you for sharing!!
Jessica M
So good! Perfect as is. Even my kids loved them. Made extra to freeze and reheat for easy breakfasts throughout the week.
Kate
Thank you, Jessica! Thank you for your star review. It is appreciated!
Meera
These look delicious!
Kate
Thank you!
Lisa Huff
Love it, looks great!
Kate
Thank you!
Peppermint Dolly
These sound great – lovely photos too!!
Rebecca
xx
Jomarie
Delicious! Used gluten free flour, pumpkin pie spice, a mix of almond and vanilla hemp milk, coconut oil and maple syrup. Doubled the recipe and will be enjoying these for a few days, thanks!!!
Kate
Thanks for sharing your gluten free experience with these pancakes! Love to hear how they taste when substituted. I appreciate the review, Jomarie!
Patty
I’m going to try these kate,they look delicious ! My husband just quit smoking on the 29th and he’s having the sleeve surgery in April of next year,so he’s eating healthier now. Thank you so very much for posting these wonderful recipes I’ll have to check them out. You have a wonderful day ! I have a dog myself,he’s a rescue and a little Min Pin/Jack Russell mix love him so so much.
Kate
Let me know what you think once you and your husband try them, Patty! You are very welcome :) Best of luck on this healthy adventure you and your husband are on.
Gaby Dalkin
Never met a pancake I didn’t like :)
Patty
Thank you kate. I sure will.
Ariel
Good timing! I made homemade pumpkin puree on the weekend using my leftover pie pumpkins that lined the porch from Halloween! I’ll be trying these.
Kate
Let me know what you think, Ariel!
karl
there is no milk on the list of ingredients and you mention,
‘add milk’. but recipie looks delicious!
Kate
Hi Karl, thanks for your comment! In the list of the ingredients, milk is right below the 1/4 salt. :) Hope this helps!
Leanne
I’ve been looking for a staple pumpkin pancake recipe, and these are Super simple, easy, and good! I made them with half spelt, half ww pastry flour, And they were just right. Thanks!
Kate
You are welcome, Leanne! Enjoy!
Stacie
I made these for my family tonight. Everyone loved them. One thing I’d say is I can taste the baking powder, like so strong it is gross. I’d half it next time. Otherwise great light and fluffy pumpkin pancake.
Kate
Thank you for noting Stacie. It may be the type of baking powder. Next time, try buying aluminum free baking powder. That should help. Also, make sure it isn’t baking soda. I have had that happen before :)
Stacie
It is aluminum free and definitely baking powder. Fresh too. Odd thing was I doubled the recipe and didn’t use 2 T baking powder because that seemed way too heavy. I used 1.5 T. Next time I’ll use half the amount. But otherwise awesome pancakes!
SpringParsons
I made these tonight and added mini chocolate chips per my daughters! THEY WERE DELICIOUS! We added this recipe to our special family cookbook! Everything I have ever made from your cookbook is amazing!
Kate
That’s great! And thank you :) Happy you are enjoying the blog and cookbook. If you haven’t already, I would really appreciate a review on Amazon for the cookbook.
Heidi
Mine did not look like your batter. I used coconut flour and it came out spongy texture not soupy. I am baking it hopefully to get muffins. Also used almond milk.
I think using other flour won’t get the same consistency
Kate
Unfortunately, coconut flour isn’t a 1-1 substitute and soaks up liquid. If you are needing gluten free, I recommend Bob’s Red Mill GF 1-1 baking flour.
Cyrus Richer
I just got to say these pancackes were the best and i really enjoyed them?
thank you for the recipe!!1
Kate
That is great to hear! Thanks for your review, Cyrus.
Janet Frederick
Can the whole wheat flour be substituted with another flour and get the same fluffy texture and taste
Kate
If you are looking for a gluten free option, I recommend trying the Bob’s Red Mill’s gluten-free all-purpose flour will work well here. Or, check out my pumpkin oat pancakes!
Canem
Hi! What is the measurement for the BRM’s gluten free all purpose flour? I’m excited to make these. Can you freeze them after they are done? I’m looking for good GF breakfast options for the kids.
Freya
This looks PERFECT for autumn! Do you notice any difference when making it without the egg? Thanks!
Kate
Honestly, you won’t miss it! You might be able to taste a slight difference if you compared the pancakes side-by-side, but omitting the egg in pancakes usually works fine (as long as they’re not gluten-free pancakes, which rely more on the egg for structure).
Freya
That makes sense, I always see egg in gluten-free recipes and products. Thank you :)
Kate
I made your pumpkin muffins last week, and this recipe was a great way to use up the leftover canned pumpkin. The pancakes are so fluffy and flavorful, perfect for a chilly fall (winter?) morning. Adding a teaspoon of cinnamon really takes the flavor up a notch. I think these pancakes might make an appearance at breakfast on Thanksgiving weekend!
Kate
Thank you, Kate! So glad you’re loving the pumpkin recipes. :)
Sarah Rosenblatt
Yummm, these look great! Definitely going to have to try them out this weekend. And I always love when food bloggers link back to old recipes – your photo skills have definitely got way more polished!
Kate
Thank you, Sarah! I appreciate that. :)
FoodPlottoPlate
Ahah, my family was joking at the weekend that I put pumpkin in absolutely everything at the moment. Now, I have a new recipe to try. Looks delicious.
Esther
These look great. Can you use carrot baby food instead of pumpkin puree? I generally have carrot baby food on hand for other carrot recipes that I make.
Kate
Hi Esther – I am not sure about using carrot baby food as I am not as familiar with baby food :) It is a different texture and flavor profile. You could try it, but I recommend sticking with pumpkin purée.
Katie
I made these for dinner one night last week, slathered with plain yogurt and extra pureed pumpkin on top to turn them into more of a complete meal. They were a big hit with the two adults and the 4-year-old in the household; the toddler decided he wasn’t interested in pancakes that night, but I don’t think that’s the recipe’s fault.
Kate
Sounds delicious! Thank you for your comment, Katie.
Alexis
I doubled the recipe to make extra and they came out with a bitter aftertaste. I think maybe because I doubled everything, so used two tablespoons baking powder. If I double everything but the baking powder do you think they would come out ok?
Kate
Hi Alexis, I’m sorry to hear that. Is there any chance you used baking soda instead of baking powder? That would explain it. Otherwise, I’d suggest making sure you’re using aluminum-free baking powder. Your pancakes won’t rise as well with half of the amount, but they might be ok.
Jill
Thank you for sharing this recipe! My family and I loved the pancakes with whipped cream on top. We used all whole wheat flour, doubled the recipe, and spoiled ourselves with breakfast ;)
Kate
Sounds delicious! Thank you, Jill for your review.
Sey
Wow, these really ARE fluffy! And so delicious too. I had to restrain myself from eating the whole batch :)
Kate
I know what you mean, Sey! I am happy you like them so much. Thanks for your review.
Maureen
Sadly, these had no flavor. I always make different healthy pancakes and this has been one of my least favorite.
Kate
I am sorry to hear that, Maureen! Did you change-up the recipe at all? If you are looking for more, you can always add additional spice. Question, what type/brand of pumpkin puree did you use? Sometimes the flavor can vary and if it is older.
Paola Bonilla
OMG these were soo good! I normally make another recipe but these are much fluffier. I have now tried like 5 of your recipes and they have all been good. Just bought your book so I am now officially a fan!
Kate
I am SO happy to hear you bought the book! You will love it. Thank you for your kind words and support. I appreciate your review!
Jamie
Making this recipe for breakfasts this week. Our grocery store had a sale on sweet potatoes so I subbed the pumpkin for baked sweet potato, and used half milk and half sour cream (cause I wanted to see how it would turn out – why not? :)). Yum yum yum!!!!
Kate
Let me know how it goes! I’m a big fan of great sales. Enjoy!
JAMIE
I had to thin the batter a bit with water but they turned out yummy. Thumbs up from our three kids!
Debbie
I made these this morning. They were a hit!
Winnie Anderson
I make pancakes with plain club soda and it really ups the fluffy factor.
Kate
Thanks for sharing, Winnie!
Laura
These were great! They were light and fluffy like other people said, our whole family enjoyed them and the kids got a kick out of them being pumpkin. Excited to try some of your other pancake recipe because clearly you know what a good pancake should taste like:)
Kate
I’m so happy to hear that, Laura! Thanks for your review.
Kerry
These pancakes are delicious!! I love how versatile they are. I used 1 egg white and omitted the oil/butter and they came out delicious! I would definitely make these over and over again!
Kate
Wonderful, Kerry! Thanks so much.
Susan Chapin Musicant
Would definitely make this recipe again. Even with small changes I made, the pancakes really really tender and fluffy (puffed up nicely the way you want a pancake to).
Since I didn’t have white whole wheat flour I used 1/2 cup regular whole wheat flour and 1/2 cup regular white flour. I had buttermilk I needed to use up, so that was my milk choice.
I’d definitely experiment with the basics of this recipe (different flours, spices, milks and try it w/ coconut oil.
The only other reaction I’d share is that I might have liked the batter to be a bit sweeter. That said if you put a lot of syrup on the pancakes…
Kate
Thanks for sharing!
Amanda
They were good, they just weren’t as pumkiny as I hoped. I’ll tweak it next time to make it more pumpkin flavored.
Kate
Hi Amanda, sorry to hear that! You might try a different brand of pumpkin puree next time, as they do vary in flavor. Most of the “pumpkin spice” flavor, generally speaking, actually comes from the spice, so you might appreciate more spices next time.
Enid DeVita
Just made these and they were truly delicious!
Kate
Great! Thank you for your review, Enid.
Pia Rhodes
Made these amazing pumpkin pancakes this morning and they were delicious!! Added some 70% chocolate chunks in the batter and served them with an extra sprinkle of cinnamon and pumpkin seeds. For those who wished there was some whipped cream. Yum!!! thank you!! LOVE your recipes!! This is definitely a keeper especially this time of year <3
Kate
That sounds wonderful! You’re welcome, Pai. I agree! This is a great recipe for fall.
Michele
These are great and very forgiving. Used Bob’s egg replacer and a little extra soy milk instead of the melted butter.
Kate
I’m happy your substitution worked well, Michele!
Vee
Hi my pancakes did not turn out so fluffy and seemed grainy. I used Hodgson Mill stone ground whole wheat flour and followed the recipe. I don’t expect them to be the exact same texture as all purpose flour pancakes, but do you think it had to do with the type of wheat flour I used? I love your recipes and want to make this work. Thanks for any tips you can give.
Kate
Hi Vee! I’m sorry to hear that. They shouldn’t have been grainy. I’m glad you mentioned the brand used because I’ve actually had some very strange results with that flour (bummer, I know). If you want to give it a try with a different brand, I recommend Bob’s Red Mill or King Arthur. Also, some general flour tips while we’re at it—to measure flour properly, spoon it into the measuring cups and level off the top with a knofe. Fe sure not to over-mix your pancakes or they will be tough.
Heidi
These were yummy! I made a double batch and it disappeared in no time. The color is really fun, too. Thanks for sharing the recipe.
Kate
You’re welcome, Heidi!
Sarah
Yum! And kid-friendly! Used whole wheat flour and almond milk. Subbed more purée for half the oil and used Earth balance for the other half. Used date sugar instead of maple syrup or brown sugar – and only used half. Still tasted great since we topped with blueberries and honey! My 8- and 1-year Old are big fans- I keep a batch in the freezer for easy breakfasts or snacks! Thanks.
Kate
You’re welcome, Sarah! Thanks for your review.
K. Miller
These were absolutely delicious! I added extra pumpkin, spice and milk.
It was a huge hit with my family, including for my very picky eater niece! She scowled when I told her what I was making, and then after eating all my “mistakes”, i.e., overcooked, etc., I had to shoo her away so there’s there’d be some to serve!
Kate
I’m glad this was a hit with everyone, even the picky eater! Thanks for your review, K!
Tami
I have made these several times. Soooo good!
Tami
Kate
I’m happy to hear that, Tami! Thanks for letting me know you love this recipe.
Amy
I made these with almond milk, coconut oil, and no eggs (because I was out), and they were still amazing-moist, fluffy, filling, and wholesome comfort food. Thank you!
Kate
You’re welcome, Amy!
Claire
Just made these easy pancakes and they were delicious! My 11 year old son ate four of them! We’ll keep these on our Saturday breakfast repertoire.
Thank you! :-)
Kate
I love it! Thanks, Claire!
Jessica Flory
We had these for breakfast-for-dinner. YUM!!! Amazing pancake recipe!!!
Kate
Thanks for sharing! I love breakfast for dinner. :)
Regan Duff
You’re gluten free pumpkin oat link isn’t working anymore!
Regan Duff
The recipe link*
Kate
Hi Regan! I’m sorry for your experience with Cookie and Kate this weekend. My website hosting made a big mistake and I’ve worked with them to resolve the issue. All should be working now. Let me know if you have any issues!
Nalini
Pumpkin pancakes don’t get better than these. Love them! Even a double batch isn’t enough to have extra to freeze.
Kate
Double batch sounds like a great idea, Nalini!
Kate March
I have to tell you, I cannot make enough of these for my 1.5 and 3.5 year old! It’s all they want every day. I make them in bulk and freeze them for easy breakfasts. I omit the maple syrup and add a little extra pumpkin. It’s great because these are packed with good for you ingredients but they are still yummy pancakes!
Kate
That is amazing! I’m glad these freeze well for you, Kate.
Sandra
The nutritional information has NO information. I am diabetic & need those numbers. If you can’t I can’t use your site. Need most of all the carbs & sidium.
Kate
Hi Sandra, I’m sorry you are frustrated. It can be delayed some once you click on the header since it is a plug-in on my site. Also, make sure you you enable cookies in your browser. If you are still having issues, please let me know!
Karen Gamboa
These pancakes are divine. Nice and fluffy. Reminds me of fall with pure maple syrup on top.
Kate
I’m glad you loved them, Karen!
Denise Bier
Just made these with the leftover pumpkin I had from your pumpkin bread recipe. We are dairy free so I subbed Earth Balance dairy free buttery spread for the butter and used vanilla almond milk. SO GOOD! My kids promptly said “best pancakes ever!”
Kate
I think your kids are right! They are delicious. Thanks for your review, Denise.
beth
It’s not fall and it’s not morning but my husband is traveling and he doesn’t love pumpkin pancakes the way I do so…Happy Summer Solstice! These are so good I may just eat them all today. I used a combo of organic whole wheat and organic whole wheat pastry flours. (Not sure if white whole wheat and pastry are the same?) They turned out wonderfully. Yum. Thanks!
Kate
When you know what you like! Thanks for sharing. Whole wheat and pastry flour are different, but I’m glad this worked for you!
Tashmyn
Awesome recipe! Gave me new ideas too. Thanks a lot!
That’s a combination of how we make pancakes on my island Curaçao (in the Caribbean) and The Netherlands.
Thank you!
Kate
You’re welcome, Tashmyn!
Antonio
They tasted great, making more soon! Any other healthy breakfast dishes?
Kate
Hi Antonio, check out my breakfast recipes here: https://cookieandkate.com/category/food-recipes/breakfast/
Katie
Made these with my daughter this morning and they were an absolute hit!! :-) They were fluffy and cake-like – SO yummy! Only change was that we added chocolate chips. ;-) Thank you for the lovely recipe, we WILL be making these again! :-)
Kate
I’m glad you all enjoyed them, Katie! Thanks for your review.
Carol
These were really yummy! I used whole buckwheat flour, almond milk, no sugar or oil in the batter and they were a big hit!
Thanks
Debra L PRINGLE
I recently made these for my wife and I. I don’t know how to put pictures here but mine looked just like yours. They were AWESOME!!! Now my wife wants this to become a waffle recipe also. Please tell me if you have this recipe as a waffle recipe also. I will get it and use it also. Thank you for your recipe!
Kate
I love that! Thanks, Debra.
Jen
I LOVE THESE PANCAKES!! They are so light, fluffy, and delicious. My two year old especially loves them. Thank you!
Kate
You’re welcome, Jen! Thank you for your review.
Kathy
I followed this recipe to the letter, and they were bitter. I wonder if one full tablespoon of baking powder as indicated is a typo. Because that’s what I think we tasted. Maybe a correction is required.
Kate
Hi Kathy! I’m sorry you didn’t love these. Did you use aluminum free baking powder and was it fresh? You need that much to help to get these fluffy and the right consistency due to the pumpkin, etc. I appreciate your feedback!
Corey
Delicious! My husband loved tgen
Jen
I have made A LOT pumpkin pancake recipes, but these will be my go to from now on! They are absolutely perfect! Texture, taste, everything!
Jen
I have made A LOT pumpkin pancake recipes, but these will be my go to from now on! They are absolutely perfect! Texture, taste, everything!
Kate
I’m happy to hear that, Jen! Thank you for your review.