There’s something magical about fall mornings, especially when they start with a delicious stack of healthy pumpkin pancakes.

Made with whole wheat flour, minimal sugar, and no eggs or dairy, these pancakes are as nourishing as they are delicious. They will fill your kitchen with the aroma of pumpkin and warm spices and fill your belly with wholesome goodness.

This healthy whole wheat pumpkin pancake recipe is everything you want in a cozy breakfast—fluffy, and bursting with fall flavors like cinnamon, nutmeg, and clove.

In this post, I’ll guide you through the steps to make them perfectly every time, with tips on storage, freezing, and how to make them perfectly. Let’s dive in and bring a little autumn magic to your breakfast table!

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What you’ll love about this pumpkin pancakes recipe

Whether you’re cooking up a big batch for yourself to eat throughout the week or whipping up a stack for a big family family breakfast, this recipe is a winner.

Whole wheat: Made completely with whole wheat flour
Can easily be totally plant based: The recipe has no eggs in it and you can easily use a no dairy milk to make it totally plant based and vegan
Makes a big batch: This recipe makes a lot, which is good because everyone will be gobbling these up
Easy to freeze for later: You can easily freeze these pancakes to have on hand for busy weekday mornings

Pumpkin pancake ingredients

As you look at the ingredients below, you’ll see that these pancakes are made with easy to get, plant based ingredients like whole wheat flour, coconut sugar, and no eggs.

Whole wheat flour – A great source of fiber and other nutrients. You can also try white whole wheat flour for a lighter crumb.
Canned pumpkin puree – Provides moisture, natural sweetness, and that signature pumpkin flavor. Make sure you use *pure* pumpkin puree, not pumpkin pie filling.
Milk – You can use almond milk or dairy milk, whichever you have or prefer.
Coconut sugar – A little bit of coconut sugar give the pancakes color, flavor, and a hint of sweetness. Granulated sugar can be used in it’s place.
Oil – A neutral oil like avocado or grapeseed keeps the pancakes from drying out, especially if you make these to be eaten throughout the week.
Fall spices – To make these pancakes especially autumnal, cinnamon, ginger, and nutmeg are mixed in with the flour and other dry ingredients.
Vanilla – Helps bring out the flavor of the cinnamon, ginger, and nutmeg.
Baking powder – Helps the pancakes become fluffy as they cook on the skillet. Baking soda has been left out because it can give pancakes a metallic flavor sometimes.
Salt – Half a teaspoon of kosher salt is all it takes to keep the flavor from falling flat.

How to make pumpkin pancakes

These healthy pumpkin pancakes are as easy to make as they are to eat. Here are the basic step-by-step instructions for whipping them up.

Whisk the dry ingredients. In a medium mixing bowl, whisk together the flour, baking powder, salt, and spices until well incorporated.
Mix the wet ingredients. In a large mixing bowl, mix together the milk, coconut sugar, pumpkin puree, oil, and vanilla until combined.
Combine wet and dry. Pour the dry ingredients in with the wet ingredients and, using a rubber spatula, fold together until the two just come together. It’s ok if there are still some small lumps in the batter.
Cook. Scoop some batter onto a heated skillet and let cook until just slightly set on the sides and bubbly in the center, then flip and finish cooking on the other side.
Enjoy! Enjoy these healthy pumpkin pancakes with some butter and maple syrup on top.

How to keep pancakes warm

This recipe makes a large batch of pancakes, here’s the best way to keep the pancakes hot and fresh as you cook them on the stovetop.

Place a cookies sheet in the oven then heat the oven to 200° F (93° C). This low temperature keeps pancakes warm without drying them out.
As you finish each pancake, put it on the cookie sheet in the oven and cover the sheet loosely with aluminum foil or a clean kitchen towel to lock in the heat and moisture. Be careful not to trap too much steam, or the pancakes may become soggy.
The pancakes can stay warm in the oven for up to half an hour without drying out.
So your pancakes stay nice and toasty even once you serve them, warm up your syrup in the microwave or stovetop before drizzling over the pancakes.

Tips for making healthy pumpkin pancakes

Not only will the following tips help you make the best whole wheat pumpkin pancakes, but these tips will help you make the best pancakes all the time, no matter what kind they are.

Measure your flour correctly. Scoop and level the flour with a knife to avoid adding too much. Packed flour can make the pancakes dense. Better yet, weigh your ingredients.
Weigh the ingredients. The most accurate way to make a recipe is by weighing your ingredients when weights are provided. I include the weight for the flour and other key ingredients in all my recipes.
Don’t overmix. Overmixing pancake batter leads to dense, chewy pancakes by overdeveloping the gluten. For fluffy, tender pancakes, gently stir until ingredients are just combined.
Use a nonstick surface. Cooking pancakes on a non-stick surface because it helps them cook evenly, prevents sticking or tearing, and requires less oil, making cleanup easier.

Storing and making ahead

Storing: Store leftover pancakes in an airtight container in the fridge for up to a week.

Freezing: Wrap each pancake individually in plastic wrap, then place them in a freezer bag. This makes it easy to grab a one or two whenever you want! Just microwave for a 30 – 45 seconds to warm up.

Final thoughts

These healthy pumpkin pancakes are a delicious and wholesome breakfast! Packed with fiber and the rich taste of cinnamon and other spices, they are so yummy while being nutritious.

Easy to make and perfect for any season, these pancakes will definitely satisfy your pumpkin spice needs. Try making them for your next breakfast and enjoy a tasty start to your day.