Last updated on October 2nd, 2019.
Make these 100% Whole Wheat Spiced Pumpkin Pancakes for a special breakfast. These fluffy pancakes are made with white whole wheat flour, plenty of spices, and pumpkin for a fluffy, tasty pancake treat.
I have some very exciting news! After looking for a new job for a year and applying and interviewing for the last several months, I accepted a new job within my company!
So to celebrate, I made these tasty Spiced Pumpkin Pancakes for breakfast.
Sure, the trendy Fall pumpkin season is over… but most pumpkin recipes involve canned pumpkin puree, and those are the same year-round. So there’s no reason to limit your pumpkin pancake intake to just the Fall. 😉
This recipe contains a LOT of cinnamon and spices to complement the pumpkin. Feel free to cut down on them if that’s not your thing. But I loved how the spices stood out in this recipe.
White Whole Wheat Flour for 100% Whole Wheat Pancakes
These pancakes are made from 100% whole wheat flour. The trick is using white whole wheat flour. It is not as heavy and dense as regular whole wheat flour, so it can be substituted 1:1 in most recipes instead of all purpose flour. It has all the benefits of whole wheat flour, such as extra fiber and protein, but it doesn’t make your baked goods dense and heavy.
How to make fluffy pancakes with vinegar
These spiced pumpkin pancakes are very fluffy – they are the perfect pancake texture. The reason for this is that this recipe uses vinegar and milk in the wet ingredients, and baking powder and baking soda in the dry ingredients. The vinegar and milk form a sort of buttermilk texture (milk + vinegar is a great substitute for buttermilk in recipes).
The vinegar in the wet ingredients reacts with the baking soda in the dry ingredients (remember those volcanoes from science experiments?) to form tiny bubbles which give these pancakes their awesome fluffy texture. Just be careful not to overmix the pancakes, or you’ll pop all the tiny bubbles and make the pancakes tougher. Mix the pancake batter until just barely combined, it’s OK if a few tiny lumps remain.
How to reheat leftover pancakes
If you’re cooking for two and have leftovers, just reheat the pancakes the next day in the toaster. Or you can even freeze them if you want, and when you need a quick pancake breakfast just thaw the pancakes and then pop them in the toaster to give them a nice crispy-on-the-outside, soft-on-the-inside texture.
Before you go, you MUST check out my recipe for Russian Cheese Pancakes (Syrniki). It is the second most popular recipe on my blog over time consistently:
Spiced Pumpkin Pancakes
- 2 cups white whole wheat flour
- 1/4 cup brown sugar (I used turbinado)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1 pinch ground nutmeg
- 1.5 cups milk (1%, 2%, or whole milk)
- 2 tablespoons vinegar
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- butter or non-stick spray for cooking
- Combine all the dry ingredients in a large bowl (flour, sugar, baking powder, baking soda, and the spices). Mix well.
- Combine all the wet ingredients in a bowl and whisk together until well combined.
- Add the wet ingredients to the dry ingredients and whisk together until just combined - do not overstir.
- Preheat a non-stick griddle, and coat it with butter or non stick spray. For each pancake, pour a scant 1/4 cup of batter into the griddle to make small 3-inch pancakes. Cook the pancakes over medium heat 2-3 minutes on each side, or until they are nicely browned and fully cooked inside.
[Recipe inspiration: All Recipes]