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Whole wheat pumpkin pancakes stacked with butter, maple syrup, banana slices, and flax seeds

Whole Wheat Pumpkin Pancakes with Buttermilk and Spices

Whole wheat pumpkin pancakes are a hearty breakfast with a tender texture and warm pumpkin spice flavor. They are a comforting choice for easy homemade mornings when you want a seasonal pancake stack with wholesome character.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 355
Ingredients Method Notes

Ingredients
  

Wet ingredients
  • 3 eggs
  • 1/3 cup brown sugar
  • 1/3 cup olive oil
  • 1 1/2 cups buttermilk
  • 1/2 cup pumpkin puree
  • 2 teaspoons vanilla
  • 1/4 cup water
Dry ingredients
  • 1/2 teaspoon cinnamon + a dash of nutmeg and ground cloves
  • 2 cups whole wheat flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Whisk the eggs, brown sugar, and olive oil together in a bowl. Add the buttermilk, pumpkin puree, and vanilla, then mix until smooth.
  2. Gently stir in the cinnamon, nutmeg, cloves, flour, baking powder, and salt until just combined. Add the water and stir until the batter is smooth.
Cooking
  1. Pour the batter onto a medium hot griddle and cook each pancake for 3-5 minutes per side, watching for the edges to become dry and firmer before flipping.
  2. Turn the pancakes and cook the second side for 1-2 minutes until finished. Serve hot with desired toppings.

Notes

Mix the batter gently until the ingredients are just incorporated to help maintain a tender pancake texture.