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5 from 1 vote

Whole Wheat Pumpkin Pancakes

If you are looking for a healthy and tasty pancake to start your morning off right, look no further.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Keyword: Holiday, Kid-Friendly, Quick and Easy, Vegetarian
Servings: 3 people
Calories: 316kcal
Author: SkinnyMs.


  • 1 1/4 cups white whole wheat flour
  • 2 tablespoons coconut palm sugar or sucanat any dry sugar substitute equivalent of 2 tablespoons sugar will work
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice or 1/2 teaspoon each of powdered ginger, cinnamon, nutmeg and clove
  • 1/4 teaspoon salt
  • 1 teaspoon real vanilla extract optional
  • 1 cup milk reduced-fat or skim OR non-dairy milk such as almond, rice or soy milk
  • 1/3 cup plus 1 tablespoon pumpkin puree canned unsweetened (not pumpkin pie filling) or homemade pumpkin puree
  • 2 tablespoons butter melted, you can use butter substitute such as Earth Balance or 2 tablespoons coconut oil
  • 1 egg


  • Mix together the pumpkin, milk, egg, and vanilla extract. In a separate bowl, mix together flour, sugar, baking powder, spices, and salt. Fold mixture into dry ingredients.
  • Coat a skillet, griddle, or saute pan with cooking spray and place over medium heat. Ladle about 1/4 cup of the batter for each pancake. If necessary, use the back of the ladle to spread the pancake into a circle. Cook pancake for about 3 minutes, until bubbles form on the surface. Flip the pancake and cook for an additional 3 minutes on the other side.
  • Makes about 6 pancakes.


Serving: 2pancakes | Calories: 316kcal | Carbohydrates: 60g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 58mg | Sodium: 162mg | Fiber: 2g | Sugar: 9g |
SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10