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  1. Wholewheat-Pumpkin Pancakes

Wholewheat-Pumpkin Pancakes

00:30:00 4 servings, 5 pancakes (148 g) each
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6 4 Reviews
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4 servings, 5 pancakes (148 g) each

Our Wholewheat-Pumpkin Pancakes are a wonderful addition to a weekend breakfast. These tasty fragrant pancakes are sure to be a hit with the whole family!

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What You Need

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Make It

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  • Combine first 5 ingredients.
  • Whisk egg, milk, vanilla and 1 Tbsp. oil in medium bowl until blended. Add pumpkin; mix well. Stir in flour mixture.
  • Ladle batter onto hot griddle or into hot skillet brushed with some of the remaining oil, using 2 Tbsp. batter for each pancake and brushing griddle or skillet with remaining oil between batches as needed. Cook until bubbles form on tops, then turn to brown other sides.
  • Serve topped with maple syrup.

Special Extra

Sprinkle 1 Tbsp. coarsely chopped toasted walnuts over each serving of topped pancakes.

How to Use the Leftover Canned Pumpkin

Spoon remaining pumpkin into airtight container. Refrigerate until ready to use to prepare your favourite pumpkin muffin or bread recipe.

How to Keep Pancakes Warm

Before preparing the pancake batter, place baking sheet or ovenproof platter in 200ºF oven to warm. Cook pancakes as directed; place on warmed baking sheet. Cover, then return to oven to keep warm until all pancakes are cooked.


  • 4 servings, 5 pancakes (148 g) each

Nutritional Information

Serving Size 4 servings, 5 pancakes (148 g) each
Calories 320
% Daily Value
Total fat 10g
Saturated fat 1.5g
Cholesterol 50mg
Sodium 600mg
Carbohydrate 52g
Dietary fibre 4g
Sugars 27g
Protein 8g
Vitamin A 50 %DV
Vitamin C 2 %DV
Calcium 25 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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