Spooky BreakfastsNo. 2952 · The 2026 edition
Whole Wheat Pumpkin Pancakes
Fluffy, wholesome pumpkin pancakes made with whole grains and real maple syrup—perfect for a cozy fall breakfast.
Our own summary of the original — the full post and photos live at inthelittleredhouse.blogspot.com.
These whole wheat pumpkin pancakes are packed with nutritious ingredients like flaxseed, oats, and cornmeal. The batter comes together quickly, and the pancakes cook up golden on a hot griddle. Finish them with a drizzle of warm maple syrup for a comforting, seasonal treat.
Ingredients
Directions
- In one bowl, whisk together the pumpkin puree, melted butter, maple syrup, eggs, buttermilk, and vanilla extract.
- In another bowl, mix the whole wheat flour, cornmeal, ground flaxseed, whole oats, baking powder, baking soda, cinnamon, and a pinch of salt.
- Gradually fold the dry mixture into the wet ingredients, stirring only until combined—avoid overmixing.
- Pour batter onto a buttered griddle preheated to about 350°F. Flip each pancake once bubbles form on the surface.
- Serve the pancakes warm, drizzled with additional maple syrup.
