Healthy Whole Wheat Pumpkin Pie Pancakes
Transform your breakfast routine with these Healthy Whole Wheat Pumpkin Pie Pancakes, a cozy, nutrient-packed twist on traditional pancakes. Made with wholesome whole wheat flour and infused with the warm autumn flavors of cinnamon, nutmeg, and ginger, these fluffy pancakes get their natural sweetness and vibrant hue from real pumpkin puree. Lightly sweetened with maple syrup and bound together with just the right amount of heart-healthy coconut oil (or butter), this recipe is perfect for fall mornings or any time you crave a comforting stack. Ready in just 25 minutes, these pancakes are surprisingly quick to whip up and can be paired with toppings like fresh fruit, Greek yogurt, or an extra drizzle of maple syrup for a wholesome, satisfying start to your day. Ideal for health-conscious eaters and seasonal flavor lovers alike, these pumpkin pie pancakes are a breakfast dream come true!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 0.75 cup Pumpkin puree
- 0.75 cup Milk (dairy or plant-based)
- 1 large Egg
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1 tablespoon Coconut oil or butter (melted)
Instructions
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.
In a separate bowl, combine the pumpkin puree, milk, egg, maple syrup, vanilla extract, and melted coconut oil or butter. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid over-mixing; a few small lumps are fine.
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of oil or butter.
Scoop 1/4 cup of the batter onto the skillet for each pancake. Spread gently to form an even circle if needed.
Cook for 2-3 minutes, or until bubbles form on the surface of the pancake and the edges look set. Flip and cook for another 2-3 minutes on the other side until golden brown.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve warm with your favorite toppings, such as maple syrup, fresh fruit, or a dollop of Greek yogurt.
Nutrition Facts
Calories |
945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 1891 mg | 82% | |
| Total Carbohydrate | 142.8 g | 52% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 42.7 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 371 mg | 29% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1222 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
