Healthy whole wheat pumpkin pancakes

Love the color of these pancakes. Just substitue the white flour for it. Enjoy .

  • Healthy Whole Wheat Pumpkin Pancakes
  • Healthy Whole Wheat Pumpkin Pancakes, Photo 2
  • Healthy Whole Wheat Pumpkin Pancakes, Photo 3
Recipe type:
Number of serving:
3 servings
6 min
Cook time:
15 min
Ready in:
21 min
Very Easy


- 1 C. whole wheat flour
- 1/2 C. cake flour
- 1 tea spoon baking soda
- 2 tea spoon baking powder
- 1/4 tea spoon salt
- 1 tea spoon ground cinnamon
- 1/2 tea spoon ground ginger
- 1/2 tea spoon ground nutmeg
- 1 C. buttermilk
- C. canned pumpkin puree
- 2 eggs
- 2 table spoons oil
- 1 tea spoon vanilla
- 2 table spoons dark brown sugar


Step 1

In a large bowl, whisk together the first eight ingredients (whole wheat flour through nutmeg). In a separate bowl, whisk together the last six ingredients (buttermilk through brown sugar).

Step 2

Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. If batter seems too thick to pour, stir in a little more buttermilk.

Step 3

Drop pancakes by ladleful onto a mediu hot griddle. Pancakes are ready to turn when the edges start to look a little dry and small bubbles forming on the surface.

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