• Skip to primary navigation
  • Skip to main content
  • Skip to footer

cait's plate

helping chronic dieters ditch diet culture, regain pleasure in eating & respect their bodies.

  • HOME
  • ABOUT
    • FOOD PHILOSOPHY
    • FITNESS PHILOSPHY
  • RECIPES
    • BREAKFAST & BRUNCH
    • LUNCH
    • DINNER
    • SNACKS & SIDES
    • DESSERT
    • THE BASICS
  • ANTI-DIET NUTRITION
    • INTUITIVE EATING SERIES
    • ANTI-DIET REMINDERS
    • DITCH DIETING
    • TODDLER FEEDING
    • FREE RESOURCES
  • LIFE
    • THE WEEK IN PHOTOS
    • STYLE
      • SHOP MY STYLE
      • LIKEtoKNOW.it
    • BOOK CLUB
      • SUPPORT LOCAL BOOKSHOPS
    • KIDS BOOK CORNER
      • SUPPORT LOCAL BOOKSHOPS
  • SHOP & RESOURCES
    • AMAZON STOREFRONT
    • A FEW OF MY FAVORITE THINGS
  • NEWSLETTER SIGN-UP
  • CONTACT
  • Nav Social Menu

    • Instagram
    • YouTube

pumpkin pancakes

3 · Oct 14, 2019 · Leave a Comment

Jump to Recipe·Print Recipe

oh-so light & fluffy, these whole grain pumpkin pancakes are a must-make this fall.  loaded with pumpkin flavor & warm spices, they’re sure to please a crowd.

It occurred to me as I was looking around my blog the other day that I don’t have my classic pumpkin pancake recipe up here!

I obviously have to rectify that immediately because absolutely everyone deserves to have this recipe in their life.

It’s so quick and makes the lightest, fluffiest pancakes in the world. I mean, just look at that fluffiness up there! You can’t tell me you don’t want to dive face first into them!

And while I know it’s so BASIC to offer up just pumpkin pancakes when everyone out there is creating all these insane looking pumpkin recipes…sometimes the basics are just what we need, am I right?!

I honestly can’t tell you the number of times I was just looking for a simple recipe and couldn’t find one. That’s part of the reason why I started my “The Basics” category up there under recipes! So when you just need something simple, it’s there.

But anyway, I digress. Back to the pancakes!

Not only are they ultra light and fluffy but they’re also whole grain. I think everyone thinks of whole grain baking as dense and cardboard-like but that doesn’t have to be the case.

And if you don’t believe me, just make these pancakes!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pumpkin pancakes // cait's plate

pumpkin pancakes

  • Author: Cait
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 12 pancakes 1x
  • Category: breakfast
Print Recipe
Pin Recipe

Description

oh-so light & fluffy, these whole grain pumpkin pancakes are a must-make this fall.  loaded with pumpkin flavor & warm spices, they’re sure to please a crowd.


Ingredients

Scale
  • 1 1/4 cups white whole wheat flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 – 1 teaspoon ground cinnamon
  • 1/3 cup pumpkin puree
  • 1 egg, beaten
  • 2 tablespoons canola oil
  • 2 cups of milk, any kind
  • Pat of butter for cooking
  • For serving: butter, pure maple syrup

Instructions

  • Preheat a griddle to 250 degrees F or place a large non-stick skillet over medium-low heat
  • While griddle preheats, add flour, baking powder, granulated sugar, salt and spices to a large mixing whisking to combine.
  • To a separate bowl add pumpkin, beaten egg, canola oil and 1 cup of milk, whisking until smooth.
  • Add wet mixture to the dry ingredients and slowly stream in more milk, mixing after every 1/4 cup addition, until you’ve reached your desired consistency (thinner pancakes cook better in the center).
  • Grease the griddle or non-stick skillet with a small pad of butter.  Add 1/4 – 1/3 cup batter to the hot griddle or pan and cook for 2-3 minutes (or until bubbles begin to form around the edges) then flip and cook for another 2-3 minutes (longer as needed to reach desired browning).  Repeat until all batter has been used.
  • Top pancakes with butter and syrup (peanut butter also goes great!) and serve with fruit.

Notes

  • Pancakes will keep for 1-2 months in an airtight container in the freezer.  Allow pancakes to fully cool before freezing.
 

Keywords: breakfast, pumpkin pancakes, whole grain

Did you make this recipe?

Tag @caitsplate on Instagram and hashtag it #caitsplate

Recipe Card powered byTasty Recipes
3

Related posts:

No related posts.

BREAKFAST + BRUNCH, FALL FAVORITES, KID FRIENDLY, KID-FRIENDLY, QUICK & EASY, VEGETARIAN, WHOLE GRAIN

please note: items in these posts may contain affiliate links which simply means I earn a small amount of money if you click on them (at no additional cost to you).  this money is always re-invested in cait’s plate so I can continue to create free content to you!

Popular Posts

  • 4-ingredient green smoothie (737)
  • peanut butter and jelly waffle sandwich (368)
  • cook’s illustrated ultimate chocolate chip cookies (aka -my favorite chocolate chip cookie!) (300)

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
Recipe Rating




Footer

Disclaimer: Statements on this website are meant for general use only and are not intended to diagnose, cure, treat or prevent any disease. Readers are advised to consult with their healthcare providers prior to making any changes to their healthcare management. The information contained in this site is intended to serve as an educational aid and should be used in conjunction with advice from your healthcare professional. It is a supplement, not a substitute, to the knowledge, skill and expertise of healthcare professionals involved in patient care. All information contained in this site is subject to copyright and may not be reproduced without giving appropriate credit to the original source.

Copyright © 2023 · Seasoned Pro