Whole-Wheat Pumpkin Pancakes

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Pumpkin Pancakes
Photo Credit: Lauren Salkeld

Updated Jun 8, 2017 @ 12:12 pm

By Lauren Salkeld

If you are gluten sensitive, feel free to make these pancakes with a mix of different types of flours, such as almond, coconut, cassava or amaranth. Just make sure to follow the manufacturer’s instructions and add a little more baking soda.

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Whole-Wheat Pumpkin Pancakes

  • Serves: 4
  • Total Time:15 minutes
  • Active Time:5 minutes
  • PRINT Print This Recipe

Ingredients

  • 1 cup milk
  • ¾ cup canned pure pumpkin purée (not pumpkin pie filling)
  • 2 tablespoons unsalted butter, melted, plus more for cooking
  • 2 tablespoons honey
  • 1 large egg
  • ½ cup whole wheat flour
  • ½ cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • Maple syrup, for serving

Directions

  1. Preheat the oven to 200°F. In a medium bowl, whisk together the milk, pumpkin purée, butter, honey, and egg.
  2. In a second medium bowl, whisk together the whole wheat and all-purpose flours, baking powder, and salt. Add the pumpkin mixture and stir until just combined. Do not over-mix—there will be a few lumps.
  3. Heat a large nonstick skillet or griddle over medium heat. Lightly brush the skillet with butter. Pour 2 to 3 tablespoons of batter onto the skillet. Repeat once or twice to make 1 or 2 more pancakes. Cook until the surface of the pancakes starts to bubble, 1 to 2 minutes, then carefully flip the pancakes over and continue cooking until the bottom is lightly browned, 1 to 2 minutes. Keep warm in the oven while you make the rest of the pancakes. Serve warm with maple syrup or the toppings of your choice.