Whole Wheat Buttermilk Pumpkin Pancakes

Whole Wheat Buttermilk Pumpkin Pancakes are the perfect breakfast for a cool fall morning. They’re thick, fluffy, and full of goodness. Add chocolate chips or pecans, whipped cream, and syrup!

If you love pumpkin than you definitely need to add these Whole Wheat Buttermilk Pumpkin Pancakes to the menu for the weekend. Everyone loves these from baby to adult. For more yummy pumpkin breakfasts, try my Overnight Pumpkin French Toast Casserole, Pumpkin French Toast, or Nutella Swirl Pumpkin Muffins.

Easy Pumpkin Pancakes

These pumpkin pancakes are addicting! Good thing they are made healthy by using whole wheat flour (you can substitute regular all-purpose flour) and a whole cup of pumpkin puree. We can’t go through fall with out making these at least a handful of times.

How to make Healthy Pumpkin Pancakes:

1. Preheat your griddle or pan over medium-high heat.
2. Combine all the dry ingredients in a bowl. 
3. Add the wet ingredients and then mix until just combined. (Stir in chocolate chips if desired.)
4. Drop 1/4 cup batter onto the griddle and let it cook about 2 minutes or until bubble start to form on top. Flip, cook another minute, and remove.
5. Serve topped with buttermilk syrup, pecans, and whipped cream.

Can I use a Buttermilk Substitute?

The commercially made cultured buttermilk gives the best results but you can use a substitute if you are out. Here are a few ways to make your own buttermilk substitute. For every cup of buttermilk, replace with:

• 1 tablespoon lemon juice + 1 cup milk
• 1 tablespoon vinegar + 1 cup milk
• 1 1/2 teaspoons cream of tartar  + 1 cup milk (mix the cream of tartar in with the dry ingredients)
• 2/3 plain Greek yogurt + 1/3 cup milk
• 1/2 cup sour cream + 1/2 cup milk

With all of these substitutes, the higher the fat content of your milk, the better.

How to make thick Fluffy Pancakes:

• Don’t over mix the batter. Mix the dry ingredients well but once the liquid ingredients are added, only mix until just combined.
• Don’t add too much milk. If you batter is really thin, your pancakes will be thin. The batter should flow like lava.
• Cook at medium high heat (closer to medium than high). This will allow the pancake time to rise without burning.
• Use buttermilk! Buttermilk helps to activate the baking soda for extra height. It also helps create a tender crumb by breaking down the gluten.

How to store leftover pancakes:

Place leftover in an airtight container in the fridge. We snacking on the chocolate chip filled ones cold. It’s like a cookie but with less sugar.

LOOKING FOR MORE PUMPKIN RECIPES? CHECK OUT THESE:

• Mini Caramel Pecan Pumpkin Cheesecake Trifles are adorable and delicious individual desserts.
• If you need an easy dessert to feed a crown this fall, make this Easy Pumpkin Sheet Cake!
• These Pumpkin Muffins are a great option for those that are gluten free and vegan.
• White Chocolate Pumpkin Cheesecake is a rich decadent dessert that is perfect for Thanksgiving!
• Moist Pumpkin Bread with Cream Cheese Frosting is my favorite pumpkin recipe to make each fall.
• Pumpkin Blondies are are delicious treat seasoned with warm spices and filled with white chocolate chips and pecans.

TOOLS USED TO MAKE THESE PUMPKIN PANCAKES:

• Electric Griddle– This large griddle allows you to cook multiple pancakes, french toast, sandwiches… at a time, allowing you more time to eat with the family.
• Rubber Bottom Mixing Bowls– The rubber handle and bottom of these bowls makes them the perfect mixing bowls. I use them all the time from mixing pancake batter to pie dough to cake batter. 
• Turner Spatula– This heat resistant flexible spatula allows you to flip pancakes, eggs, burgers… easily.