Whole Wheat Pumpkin Pancakes

whole wheat, dairy free

These soft, pumpkiny pancakes are perfect for that last minute sweet breakfast craving!

You’ll just need a bowl and a spoon to mix the batter and then a pan and spatula for cooking! It takes 10-20 minutes start to finish and leaves only a few dishes to clean. 

This recipe is whole wheat and dairy free so you’ll be able to fit in some whole grains first thing in the morning!

The cinnamon and pumpkin flavor of these hits the spot in this Fall season we're entering into. The recipe makes about 8 medium sized pancakes so it would be easy to make one or two batches for the family. 

You can freeze these tasty pancakes for meal prep or for a quick breakfast option (or dessert, snack, dinner, anytime is a good time for pancakes:))

I hope y’all enjoy these Whole Wheat Pumpkin Pancakes!! Check them out and let me know what you think.

makes approx 8 pancakes



  • 1 cup whole wheat flour

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • 3/4 cup dairy free milk

  • 1/2 cup pumpkin puree

  • 2 Tbsp maple syrup

  • 1 Tbsp liquid coconut oil

  • 1 tsp vanilla

  • 1 egg

  1. Add dry ingredients to a large bowl and mix

  2. Add wet ingredients to a small bowl and mix

  3. Add wet ingredients to dry ingredients and mix until just combined

  4. Pour a heaping 1/4 cup of batter onto greased pan over medium heat

  5. Flip pancakes after about 2 minutes or until side is cooked

  6. Serve hot and enjoy!!!


Whole Wheat Pumpkin Pancakes

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