Pumpkin Pancakes

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You’ll love this whole wheat pumpkin pancake recipe. The pancakes are made light and fluffy with whipped egg whites and have plenty of fall flavors from pumpkin, cinnamon, and brown sugar. 

stack of fluffy pumpkin pancakes on a white plate with a white pumpkin and milk jars in the background

My family loves pancakes. To honor the fall baking season, I love to whip up light and fluffy pumpkin pancakes on Saturday mornings. This recipe, which I adapted from Taste of Home, features whole wheat pastry flour and whipped egg whites for a tender and airy breakfast treat. 

Update: Pumpkin spice season is here again, so we’ve updated our pancake recipe with new photos, tips and tricks so your family can enjoy these flapjacks all season long. Enjoy!

pinterest button of stack of pumpkin pancakes with maple syrup and butter

How to Make Pumpkin Pancakes

Aside from the expected flavor enhancers of pumpkin, cinnamon and pumpkin pie spice, there are few key ingredients that make this pancake recipe different––and better––than most. 

First, this pumpkin pancake recipe calls for whole wheat pastry flour. Pastry flour is ground into a finer powder than regular whole wheat flour. This means that the batter rises more easily and results in a lighter, fluffier whole wheat pancake. Pastry flour is often used to make light and fluffy cakes and pastries, so it’s the perfect addition to pancake batter.

Secondly, our pumpkin pancake recipe is lightened with whipped egg whites. When you fold the soft peak egg whites into the batter, it stays light and fluffy. Then, when you cook the pancakes on a hot griddle, they rise beautifully. To whip the egg whites, use an electric hand-held or stand mixer for best results. 

Thanks to these two key ingredients, these are the lightest, ariest and fluffiest pumpkin pancakes you’ll make. 

ingredients for making homemade fluffy pumpkin pancakes on a griddle

Ingredient Swaps 

You can usually find whole wheat pastry flour at your local grocery store. I usually buy Bob’s Red Mill Whole Wheat Pastry Flour, but you can often find it in the bulk section as well. However, you can also substitute half regular whole wheat flour and half all-purpose if you can’t find it. 

The brown sugar adds a delicious caramel flavor to complement the pumpkin in these pancakes, but you can substitute it with granulated sugar in a pinch. 

You can also make your own pumpkin pie spice at home. The following recipe makes 1 teaspoon of pumpkin pie spice (enough for 1 batch of pancakes):

  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg 
  • 1/8 teaspoon ground cloves
taking a bite of a stack of fluffy pumpkin pancakes with butter and maple syrup

Serving Pumpkin Pancakes

Just like any plate of flapjacks, you can serve this seasonal breakfast with any of your favorite sweet toppings. Maple syrup and butter are classic additions. However, you can also amp-up the fall flavor theme with a dollop of whipped cream, a crumble of chopped pecans, and a dusting of cinnamon, or some apple pie filling if you’re going all-out.  

Whatever you do, be sure to serve your pancakes hot off the grill. 

short stack of three fluffy pumpkin pancakes on a table with more pancakes in the background

More Breakfast Recipes Perfect for Fall

The weather is getting cooler, which means your breakfasts should be getting warmer. Here are some of our favorite meals to start autumn mornings:

close up on a stack of fluffy pumpkin pancakes with butter and maple syrup
Yield: 12 pancakes

Light and Fluffy Pumpkin Pancakes

This light and fluffy pumpkin pancake recipe uses whipped egg whites for even more lift and airiness, along with comforting pumpkin flavor.

Ingredients

  • 2 cups whole wheat pastry flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 egg whites
  • 2 cups 1% milk
  • 1/2 cup canned pumpkin
  • 2 egg yolks
  • 2 tablespoons canola oil

Instructions

  1. Preheat a griddle to medium heat (350°F if you have an electric griddle.)
  2. In a large mixing bowl, combine the dry ingredients.
  3. In a second mixing bowl, beat the egg whites until soft peaks form.
  4. Make a well in the middle of the dry ingredients and add the milk, pumpkin, egg yolks, and oil and whisk to combine the wet ingredients. Gradually whisk in the dry ingredients just until moistened.
  5. Fold in the beaten egg whites.
  6. Spray the griddle with cooking spray. Pour the batter by 1/4 cupfuls onto the hot griddle. Flip the pancakes when bubbles form on top. Cook until the second side is golden brown. Serve hot. 

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 687Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 109mgSodium: 671mgCarbohydrates: 113gFiber: 14gSugar: 16gProtein: 27g

Nutrition information is calculated by Nutritionix and may not always be accurate.

pinterest button of stack of pumpkin pancakes with maple syrup and butter
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