Whole Wheat Pumpkin Spice Pancakes

Here’s a perfectly themed autumn breakfast, (or dinner) idea for you! Pumpkin spice pancakes are delicious, served with maple syrup, fresh fruit, strawberry jam, or just eat them plain. They’re that good!

My husband is always asking for pumpkin recipes, so you will probably see a lot of them over the next few weeks. I, personally, LOVE pancakes. So I figure pumpkin pancakes should be a hit. Well, I was not wrong! Not only does hubby approve and told me “I can make them again” (his famous line when he likes one of my recipe creations). But my 10 month old also gobbled these up!

These pumpkin spice pancakes are refined sugar free, and made with whole wheat flour leaving little to feel guilty about!

I also used canned pumpkin puree to make this simple and easy! They are a great treat for your little ones. My little guy certainly enjoyed!

I like keeping my pancakes pretty small, around 2-3″ diameter. I find it makes them easier to flip, plus they’re perfect for little hands too!

These pumpkin spice pancakes are ready to flip when the surface has bubbles and the edges are golden all around. Flip carefully, and cook the other side for a couple more minutes. You don’t want to overcook them, or they will become dry.

Easy to make, refined sugar free, what are you waiting for? Give these pumpkin spice pancakes a try! It’s the season!

Want more pancake recipes?

Try these lemon poppy seed or peanut butter pancakes. Or if you’d like a savoury option, give these lentil & spinach pancakes a try!

OR, want more pumpkin recipes?

Try my pumpkin spice latte, which also pairs well with these pancakes.

Or for a savoury recipe, opt for these pumpkin black bean burgers or pumpkin sauce spaghetti.

Pumpkin Spice Pancakes

Course: Dessert

Cuisine: American, French, Mediterranean

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 15 2" pancakes

Pumpkin spice pancakes are fluffy and delicious, and contain healthy ingredients, making them a wonderful go-to breakfast.

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Ingredients

• 1 1/4 cup whole wheat flour
• 1 tbsp baking powder
• 1.5 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/2 cup pumpkin puree
• 1 1/4 cup unsweetened cashew milk or milk of choice
• 2 tbsp maple syrup
• 2 tbsp coconut oil melted
• 4 tbsp water

Instructions

• In a large bowl, mix together the flour, baking powder, cinnamon, nutmeg and ginger.
• In a small bowl, combine the pumpkin puree, milk, maple syrup, coconut oil and water and mix well.
• Add the wet ingredients to the dry and mix until well combined, without any lumps.
• Grease an electric griddle or large skillet with a small amount of coconut oil and heat over medium low heat. When a drop of water sizzles on contact, the pan is ready to make your pancakes.
• Using a small ladle or measuring cup (I used my 1/4 measuring cup) pour a small amount of batter on your hot surface. With the back of your ladle or measuring cup, spread and press the pancake down a little. This will allow for fast and even cooking.
• Cook for 2-3 minutes until small bubbles have formed on your pancakes and the edges are golden brown. Then flip and cook for another 1-2 minutes until lightly golden brown. Repeat with remaining batter.
• Serve with maple syrup, strawberry jam, or fresh fruit.

Serving: 1Pancake | Calories: 63kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1270IU | Vitamin C: 0.3mg | Calcium: 46mg | Iron: 0.6mg

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*Nutritional information is an estimate, calculated using online tools.