Last Updated on 2 months by Neha Deshmukh

Pumpkin Pancakes Recipe – Whole Wheat & Cinnamon Spiced

Okay, let’s be real – who doesn’t love pancakes? But sometimes, you want something a little…extra. Something that feels special, maybe even a little bit festive. That’s where these pumpkin pancakes come in! They’re fluffy, warmly spiced, and packed with all the goodness of pumpkin. I first made these last fall, and they’ve been a weekend breakfast staple ever since.

Why You’ll Love This Recipe

These aren’t just any pumpkin pancakes. We’re using a blend of whole wheat and all-purpose flour for a little extra nutrition and a lovely texture. The cinnamon and dry ginger give them that cozy, autumn vibe, and honestly, they just taste like happiness. Plus, they’re surprisingly easy to make – perfect for a relaxed weekend morning.

Ingredients

Here’s what you’ll need to whip up a batch of these golden beauties:

• 0.5 cup whole wheat flour (approx. 60g)
• 0.5 cup all-purpose flour (Maida) (approx. 60g)
• 2 teaspoons baking powder (approx. 10g)
• 0.25 teaspoon salt (approx. 1.5g)
• 0.25 teaspoon cinnamon powder (approx. 1g)
• 0.25 teaspoon dry ginger powder (approx. 1g)
• 0.5 cup pumpkin puree (approx. 120ml)
• 1 egg
• 0.5 teaspoon vanilla extract (approx. 2.5ml)
• 1 cup water (approx. 240ml)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference:

• Whole Wheat Flour: Don’t be scared of whole wheat! It adds a lovely nutty flavor and a bit more fiber. You can substitute it entirely with all-purpose flour if you prefer, but I really recommend giving the blend a try.
• Pumpkin Puree: You can absolutely use store-bought pumpkin puree to save time. Just make sure it’s puree and not pumpkin pie filling (which already has spices and sugar added!). But if you’re feeling ambitious, making your own is super easy. Simply dice a yellow pumpkin, steam it for about 15 minutes until tender, let it cool, and then blend it until smooth.
• Cinnamon & Dry Ginger: This spice combo is everything. It’s what gives these pancakes that warm, comforting flavor. Feel free to adjust the amounts to your liking – I love a good dose of cinnamon, but if you prefer a more subtle spice, reduce it slightly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, whisk together the pumpkin puree, egg, vanilla extract, and water until everything is nicely combined. Don’t overmix it – just get it smooth.
2. In a separate bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, salt, cinnamon powder, and dry ginger powder. This ensures everything is evenly distributed.
3. Now, gently pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be a little thick, so add a tablespoon or two of water if needed to get a nice, pourable consistency.
4. Heat a skillet or griddle over medium heat. Lightly grease it with a little vegetable oil or butter.
5. Pour about ¼ cup of batter onto the hot griddle for each pancake. I like to use an ice cream scoop for perfectly round pancakes!
6. Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set.
7. Carefully flip the pancakes and cook for another minute, or until golden brown.
8. Serve warm with your favorite toppings!

Expert Tips

• Don’t Overmix: Seriously, this is key. Overmixing develops the gluten in the flour, which can make the pancakes tough.
• Hot Griddle is Your Friend: A hot griddle ensures that the pancakes cook evenly and get that beautiful golden-brown color.
• Gentle Flip: Be gentle when flipping the pancakes to avoid deflating them.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the egg for a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes).
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. Bob’s Red Mill 1-to-1 Baking Flour works great!
• Spice Level: My friend, Priya, loves to add a pinch of nutmeg to the batter for an extra layer of warmth. Feel free to experiment!
• Festival Adaptations: These are amazing for Thanksgiving or Diwali brunch. A little cardamom in the batter would be lovely for Diwali!

Serving Suggestions

Maple syrup is classic, of course. But don’t stop there!

• A dollop of Greek yogurt and some fresh berries.
• A drizzle of honey and a sprinkle of chopped nuts.
• For an Indian twist, try serving with a side of sweetened condensed milk (like you’d have with malpua) or a sprinkle of ghee and a touch of jaggery.

Storage Instructions

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or toaster oven.

FAQs

• What is the best type of pumpkin to use for puree? Yellow pumpkin (like butternut squash) works beautifully!
• Can I make the batter ahead of time? Yes, you can! Just store it in the refrigerator for up to 24 hours. You might need to add a splash of water to thin it out before cooking.
• How do I prevent the pancakes from sticking to the griddle? Make sure your griddle is properly heated and greased.
• Can I freeze leftover pancakes? Absolutely! Place them in a single layer on a baking sheet and freeze for about 30 minutes. Then, transfer them to a freezer bag. They’ll keep for up to 2 months.
• What can I serve with these pancakes besides maple syrup – Indian-inspired options? Sweetened condensed milk, a sprinkle of ghee and jaggery, or even a side of fruit chutney would be delicious!