These easy and fluffy, Whole Wheat Pumpkin Pancakes with oat milk are the perfect way to start your fall mornings! So delicious topped with warm maple syrup!
These fluffy, healthier pumpkin pancakes are made with 100% white whole wheat flour, pumpkin pie spice and pure pumpkin puree. Additionally, I have swapped out regular milk for oat milk to make these dairy free!
Lightly sweetened with pure maple syrup, these wholesome pancakes will make your fall morning off to a great start!
Double the recipe and freeze some for later! On a busy morning you’ll have delicious pumpkin pancakes ready to just pop in the toaster for a quick breakfast.
Enjoy these dairy free pumpkin pancakes topped with maple syrup and some pecans, bananas, or pumpkin seeds. My kids love these topped with some (dairy-free) whipped cream!
Ingredients for Whole Wheat Pumpkin Pancakes
WHOLE WHEAT FLOUR – White whole wheat flour is perfect for pancakes (and other baked goods) and it is not as dense as regular whole wheat flour. I always have King Arthur Flour on hand in my pantry. Whole wheat pastry flour may also be substituted. Leave out the extra 2 tablespoons of oat milk if substituting.
SPICES – Pumpkin pie spice gives these pancakes the perfect fall flavor.
OAT MILK – Oat milk can be used as a 1:1 ratio to regular milk. Almond or another nut milk would also work here.
EGGS – 2 large eggs are needed to act as a binder.
PUMPKIN PUREE – Make sure you are using pure pumpkin puree and not pumpkin pie mix. The mix has sugar and spices added to it. I typically opt for organic such as Farmer’s Market.
SWEETENER – A little bit of maple syrup provides just the right amount of sweetness while keeping these pancakes refined sugar-free.
COCONUT OIL – Using coconut oil as a fat source instead of butter keeps these pancakes dairy free.
ADDITIONAL INGREDIENTS – Salt, Baking Powder and vanilla.
Directions to make whole wheat pumpkin pancakes
In a large mixing bowl, whisk together the flour, baking powder, salt and pumpkin pie spice.
In a separate bowl, mix together the oat milk, eggs, maple syrup and pumpkin puree.
Add the wet ingredients to the dry ingredients.
Using a rubber spatula, gently stir until just combined. Do not over-mix.
Set the batter aside and preheat your electric griddle to 375°F or your pan over medium heat on the stove top.
Lightly grease your cooking surface.
Add your batter to pan using a scant 1/4 cup of batter.
Cook until the top bubbles and the sides start to look dry. About 3-4 minutes
Flip and cook an additional 2-3 minutes, until cooked through and bottoms are browned.
Serve warm with desired toppings.
Optional Toppings
- Warmed maple syrup
- Pecans
- Pumpkin Seeds
- Dairy-free whipped cream
- Sliced banana
Whole Wheat Pumpkin Pancakes
Delicious dairy free pumpkin pancakes with whole wheat flour are perfect for fall mornings!
Ingredients
- 1 1/2 Cups White Whole Wheat Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 1/2 teaspoon Pumpkin Pie Spice
- 1 cup plus 2 Tablespoons* Oat Milk, unsweetened
- 2 large eggs
- 1/4 cup Pumpkin Puree*
- 2 Tablespoons Coconut Oil, melted*
- 1 1/2 Tablespoons Maple Syrup
- 1 teaspoon Vanilla
Instructions
- In a large bowl, whisk together the flour, baking powder, salt and pumpkin pie spice.
- In a separate bowl, combine the oat milk, eggs, pumpkin puree, coconut oil, maple syrup and vanilla.
- Add the wet ingredients to the dry and mix gently until combined with a rubber spatula. Do not over mix.
- Allow the batter to sit while you heat and lightly grease your griddle or pan. Using an electric griddle, heat to 375°F. Using stove top, heat over medium heat.
- Once cooking surface is hot, scoop out pancake batter onto griddle. Use 1/8 cup for smaller pancakes and 1/4 cup for larger pancakes.
- Cook until bubbles form on top and edges look dry. About 3-4 minutes.
- Flip and cook an additional 2-3 minutes.
Notes
*If substituting whole wheat pastry flour, omit the extra 2 tablespoons.
*Pure pumpkin puree, not pumpkin pie mix.
*To avoid the coconut oil solidifying in the milk and egg mixture, whisk it in slowly once all other wet ingredients are mixed.
Nutrition Information:
Yield: 5 Serving Size: 2 PancakesAmount Per Serving: Calories: 236Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 74mgSodium: 651mgCarbohydrates: 35gFiber: 4gSugar: 8gProtein: 7g
The nutrition data provided is only an estimate.
Recipe adapted from Ratio by Michael Ruhlman for Basic Pancake Batter.
More Dairy Free Recipes:
- Pumpkin Pecan Granola
- No-Bake Oatmeal Raisin Energy Balls
- Healthy Cranberry Apple Baked Oatmeal
- Healthier Hot Chocolate
Did you make this recipe? Have any questions? Leave a comment below, I would love to hear from you!
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