must-have recipe: whole wheat pumkin pancakes

Just like so many others out there, in our home we are constantly searching to find a balance between healthy, affordable, easy and delicious!

It wasn’t until after I was a mom that I realized how much of my adult life would be spent feeding my family. Planning, shopping for, cooking, eating, and cleaning up after three meals a day means that I spend an awful lot of time in the kitchen…So I’m always on the look out for fast, healthy and delicious ways to feed my family day after day!

We love having a hearty and delicious breakfast that starts our day out right nutritionally, and whole wheat pancakes made with fruit such as pumpkin or blueberry are definitely heart-healthy fan favorites around here.

But…. let’s be honest.

Who has time to make pancakes every morning???

Um, that’s right.

No one.


But the best part is that you don’t have to get out the mixing bowls and hot griddle every day to enjoy them! Make an extra large batch one Saturday morning and have enough for breakfasts for the next month! They are great frozen and reheated… just pop them in the toaster, hit the frozen button, and in minutes you have a hot and hearty breakfast with NO MESS. Pair them with organic yogurt or a scrambled egg for a well-balanced breakfast that will fill you up on a cold winter morning!

Oh, and while I was making these…

I also made a few batches of whole wheat blueberry and chocolate chip pancakes as well.

Because that’s how I roll.


Whip some of these up this weekend or serve them as breakfast on Thanksgiving morning.

It’ll tide them over until the feast!

Whole Wheat Pumpkin Pancakes

1 C. whole wheat flower

1/2 C. white flour
1 t. baking soda
2 t. baking powder
1/4 t. salt
2 t. pumpkin pie spice
1/2 t. allspice
1 C. buttermilk
1 C. canned pumpkin puree
2 eggs
2 T. oil
1 t. vanilla
2 T. dark brown sugar

1. In a large bowl, whisk together the dry ingredients and in a separate bowl, whisk together the wet ingredients.

2. Pour wet ingredients into dry ingredients and stir until just combined. Batter will be thicker than most pancake batter because of the pumpkin. If you think it is TOO thick, thin it out with a little extra buttermilk.

3. Ladle pancakes onto a medium-hot griddle. If needed, use the back of a large spoon to quickly spread out the batter to desired thickness. Pancakes are ready to turn when the edges start to look a dry and begin to bubble on the surface.

And of course, you can always use 100% whole wheat flour instead of adding a little cake flour to the mix, but the pancakes with turn out more dense because of it.

And like I said before…. These are GREAT frozen and reheated (as are any pancakes). However, whatever you do, DO NOT just throw hot pancakes into a plastic bag and place in your freezer…. They will freeze together and be almost impossible to separate.

Not that I know from experience or anything.



To Freeze

Option 1: Lay out pancakes in single layer on a baking sheet small enough to fit in your freezer. Once the pancakes harden, toss into plastic bag. Repeat until all of your pancakes are frozen.

Option 2: Cut squares of wax paper or parchment paper. Stack your pancakes on top of one another with a square of paper in-between each pancake. Place in plastic bag or wrap with cellophane. Freeze.

Hope everyone is having a great weekend! Stay tuned this week for a post that will help you make your thanksgiving fabulous!

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