Pumpkin Spice Pancakes

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.

this image

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.

We use a premade pumpkin pie spice, but you can certainly make it (recipe for homemade pumpkin pie spice.)

Pumpkin Spice Pancakes

Delicious pumpkin spice pancakes make for the most delectable fall breakfast

5 from 3 votes

Print Rate

Servings: 6

Ingredients

• 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

Instructions

• 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!

Notes

Baking powder note: check to make sure your baking powder doesn't contain any aluminum in the ingredient list. Sometimes they add aluminum in the form of sodium aluminum phosphate and/or sodium aluminum sulfate – it’s sometimes added to double-acting baking powder to make it heat sensitive. Aluminum in baking powder is not harmful, but it can leave a slightly metallic and bitter taste in your mouth. 

Flaxseed meal can make the batter thicker, so if your batter is too thick, add more liquid

Nutrition information disclaimer: the nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.  

 

Your comments and feedback are helpful and appreciated!! If you’ve tried this recipe or any other recipe on SweetPhi.com, please rate the recipe and leave a comment below! If you took some photos, we'd love to see them - you can share on Instagram or email them to phi@sweetphi.com and we'll add it to our reader recreations!