Whole Wheat Pumpkin Pancakes

Author

Raddish Supper Club
September 29, 2024

Everyone will cheer for breakfast for dinner! Fall flavors (pumpkin! maple!) + whole grain flour = a cozy breakfast supper that satisfies. 

Shopping List

Yield: 1 dozen 4-inch pancakes
Active Kitchen Time: 20-30 minutes

Fresh:

  • 1 cup milk

  • 2 Tbsp butter + more for serving

  • 1 egg

Pantry:

  • 1 cup whole wheat flour

  • 2 Tbsp sugar

  • 1 Tbsp baking powder

  • ½ tsp pumpkin pie spice

  • ⅓ cup pumpkin puree

  • ½ tsp vanilla

  • maple syrup

Suggested Side:

  • crispy bacon

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Recipe Steps

Whisk 1 cup whole wheat flour, 1 Tbsp baking powder, 2 Tbsp sugar, ½ tsp pumpkin pie spice, and ¼ tsp kosher salt in medium bowl. Set aside. 

Crack 1 egg into large bowl. Whisk until smooth. 

Add 1 cup milk, ⅓ cup pumpkin puree, 2 Tbsp melted butter, and ½ tsp vanilla to egg. Whisk until smooth. 

Add dry ingredients to wet ingredients. Whisk until combined. 

Preheat large skillet over medium heat for 2-3 minutes. Grease with cooking spray. 

Drop pancakes into skillet by the ¼ cup. Cook until bubbles form at the edges. 

Gently flip with a spatula. Cook until golden brown, 1-2 minutes. 

Serve with butter and maple syrup. 

Print This Recipe1.29 MB • PDF File

Recipe Notes

  • You can serve some bacon on the side of these pancakes, but we highly recommend crumbling it over the top instead for the ultimate savory & sweet breakfast combo.

Taste & Share

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