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    Home » Recipes » Breakfast » Pancakes and Waffles

    Pumpkin Pancakes

    Published by Melissa on September 29, 2020 | Updated June 10, 2022 | 20 Comments

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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):

    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg 
    • ⅛ 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:

    • Apple Pecan Banana Mini Muffins are just sweet enough and easy to take on the go during busy back-to-school mornings. 
    • Cinnamon Roll Liege Waffles (Belgian Sugar Waffles) are rich, buttery, and fit for a breakfast celebration. 
    • Peanut Butter Chocolate Chip Pancakes, Pancake Recipes
    • Pressure Cooker Pumpkin Spice Steel Cut Oats from Pressure Cooking Today is a healthier breakfast recipe that keeps all of the warming fall flavors of these pumpkin pancakes. 
    • Carrot Cake Baked Oatmeal from Two Peas & Their Pod is an easy make-ahead breakfast casserole packed with oats, nuts, and a cream cheese glaze. 
    close up on a stack of fluffy pumpkin pancakes with butter and maple syrup
    Print Recipe Pin Recipe Rate this Recipe
    5 from 1 vote

    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.
    Course: Breakfast
    Cuisine: American
    Keyword: Light and Fluffy Pumpkin Pancakes
    Servings: 12 pancakes
    Calories: 687kcal
    Author: Barbara Bakes LLC
    Prevent your screen from going to sleep

    Equipment

    • OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set, White
    • KitchenAid KG25H0XMC Professional HD Series Stand Mixer, 5 Qt, Metallic Chrome
    • Presto 07061 22-inch Electric Griddle With Removable Handles

    Ingredients

    • 2 cups whole wheat pastry flour
    • 2 tablespoons brown sugar
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 1 teaspoon pumpkin pie spice
    • ½ teaspoon salt
    • 2 egg whites
    • 2 cups 1% milk
    • ½ cup canned pumpkin
    • 2 egg yolks
    • 2 tablespoons canola oil

    Instructions

    • Preheat a griddle to medium heat (350°F if you have an electric griddle.)
    • In a large mixing bowl, combine the dry ingredients.
    • In a second mixing bowl, beat the egg whites until soft peaks form.
    • 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.
    • Fold in the beaten egg whites.
    • Spray the griddle with cooking spray. Pour the batter by ¼ cupfuls onto the hot griddle. Flip the pancakes when bubbles form on top. Cook until the second side is golden brown. Serve hot. 

    Nutrition

    Serving: 1g | Calories: 687kcal | Carbohydrates: 113g | Protein: 27g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Cholesterol: 109mg | Sodium: 671mg | Fiber: 14g | Sugar: 16g
    pinterest button of stack of pumpkin pancakes with maple syrup and butter
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    « Julia Child’s French Bread
    Easy Pumpkin Chocolate Chip Cookies »
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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Debby

      November 03, 2022 at 4:02 pm

      5 stars
      These pancakes are light and fluffy with just the right amount of pumpkin flavor. My family loves them! Thank you.

      Reply
    2. Jude

      November 13, 2008 at 5:27 am

      I always have some homemade whole wheat pancake mix in the pantry… This makes so much sense to me. thanks for the great idea 🙂

      Reply
    3. Jenny

      November 09, 2008 at 4:32 pm

      How fun Barbara! I love these great looking pancakes! Congrats on your award!

      Reply
    4. Jacque

      November 09, 2008 at 2:20 am

      Oh, what a neat idea! I’ll bet my sons would love these.

      Reply
    5. Freya

      November 07, 2008 at 9:15 am

      Great use of pumpkin when you’ve got leftovers at Hallowe’en! And a delicious treat at Thanksgiving too!!

      Reply
    6. Tami

      November 06, 2008 at 8:56 pm

      Your pumpkin pancakes are so cute! I bet that they would go over big here at my house.

      Congrats on your adorable new award! Are there really people out there who don’t like chocolate? I’m definitely one who DOES!

      Reply
    7. The Blonde Duck

      November 05, 2008 at 8:30 pm

      I love pumpkin pancakes. I should make some tommorow night….Yum!

      Reply
    8. Lisa magicsprinkles

      November 05, 2008 at 3:26 pm

      We’re pancake people too. Maybe a little maple butter on top? mmmm

      Reply
    9. Sara

      November 05, 2008 at 2:39 pm

      Pumpkin pancakes sound great! A while back I made Bobby Flay’s pumpkin french toast, which was good, but the pumpkin batter didn’t adhere that well to the bread, too think.

      Reply
    10. Pam

      November 04, 2008 at 4:43 pm

      I can’t wait to make these pancakes. I love pumpkin!

      Reply
    11. Maria

      November 04, 2008 at 4:08 pm

      I love pumpkin pancakes. I made some with cinnamon syrup..they were awesome!! Adding apples sounds good too!!

      Reply
    12. Cathy

      November 04, 2008 at 3:15 pm

      Oh these look wonderful! I can’t get enough pumpkin this time of year! Congrats on your award!

      Reply
    13. Meg

      November 04, 2008 at 2:37 pm

      Congrats on the award!!!

      Pumpkin pancakes are the best part of Fall!

      Reply
    14. Aggie

      November 04, 2008 at 11:08 am

      I just tried pumpkin pancakes for the first time this weekend too! Your recipe sounds great, I like what you said about adding apples to it next time! Congrats on the award!

      Reply
    15. Jenny

      November 04, 2008 at 3:52 am

      Mmm. I love anything pumpkin, especially pancakes. Really cute!

      Reply
    16. Veronica

      November 04, 2008 at 3:02 am

      Your pancakes sound great…I love pumpkin flavored foods. Thank you so much for the award!! I really appreciate it!

      Reply
    17. Megan

      November 04, 2008 at 1:10 am

      A perfect weekend breakfast! I’ll start anyday with a little pumpkin.

      Reply
    18. HoneyB

      November 04, 2008 at 12:52 am

      How about Pumpkin pancakes with an apple cinnamon topping! 🙂

      Reply
    19. Stephanie

      November 04, 2008 at 12:30 am

      I love how you shaped it like a pumpkin – very cute and it looks so tasty!

      Reply
    20. Lorraine E

      November 04, 2008 at 12:23 am

      Oooh they look great! I have some leftover pumpkin and I might make these with it. Thanks for the recipe 🙂

      Reply

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