There’s nothing quite like embracing the fall season with a warm and comforting breakfast. These pumpkin spice pancakes are made with whole wheat flour and are so so good. They’re the embodiment of a fall breakfast and leaves the house smelling amazing.
We have my husband Nick to thank for this amazing recipe. One Sunday morning he used my recipe for fluffy buttermilk pancakes and tweaked it a bit: added pumpkin puree and using whole wheat flour and adding of pumpkin pie spices. I came downstairs to the best smelling house and the most delicious breakfast! I knew I had to share the recipe.
Why whole wheat flour and flaxseed meal?
Whole wheat flour adds a nutty and hearty dimension to your pancakes that white flour can’t quite match (although these pancakes would turn out if made with all-purpose flour). It’s a healthier choice that retains the bran and germ, offering more fiber and essential nutrients like vitamins, minerals, and antioxidants. When you add flaxseed meal to the mix, you’re taking the nutrition quotient up a notch. Flaxseed is rich in omega-3 fatty acids, fiber, and antioxidants, making it a heart-healthy addition to your pancakes. Combined with the warm, seasonal spices of pumpkin spice, you have a breakfast that’s both delicious and nutritious.
Pumpkin Spice Pancakes
- 2 cups whole wheat flour
- 1/2 cup sugar
- 4 teaspoons baking powder see note
- 1/4 cup flaxseed meal optional, see note
- 2 pinches kosher salt
- 2 teaspoons pumpkin pie spice
- 2 cups whole milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon maple extract optional
- 2 large eggs beaten
- 2/3 cup pumpkin puree
- Heat a griddle or nonstick skillet over high heat.
- In a bowl, combine the whole wheat flour, sugar, baking powder, flaxseed meal, salt, and pumpkin pie spice - mix.
- Make a well in the center (just indent with the back of your mixing spoon) and add in the milk, vanilla extract, maple extract, eggs, and pumpkin puree, stir from the center and continue to stir until only a few small clumps are left (a few small clumps are ok; don't overmix)
- Spray the griddle with cooking spray. Pour batter onto griddle. Cook for about 2-3 minutes on one side and when you see small bubbles forming, flip and cook for another 1-2 minutes.
- Repeat until all of the pancakes are made and all the batter is used up. Set made pancakes onto a cooling rack (I keep a kitchen towel over the made pancakes to keep them warm).
- Add toppings of choice and enjoy!