Healthy Whole Wheat Pumpkin Pancakes
Prep time: 
Cook time: 
Total time: 
Yield: 12-15 medium-size pancakes
  • 2 cups white whole wheat flour (where to buy)
  • ¼ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ½ teaspoon ground ginger
  • 1 tablespoon wheat germ
  • 1 teaspoon baking soda
  • 1½ teaspoons baking powder
  • 1½ cups buttermilk
  • ½ cup sour cream
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 tablespoons maple syrup, plus more for topping
  1. In a large bowl, toss the flour, salt, cinnamon, nutmeg, allspice, ginger, wheat germ, baking soda, and baking powder until combined.
  2. In a medium bowl, combine the buttermilk, sour cream, pumpkin puree, vanilla extract, eggs, and maple syrup and whisk to combine.
  3. Pour the wet mixture into the dry ,mixture and stir until JUST combined. You don't want to over-stir because the result will be dense, dry, hard pancakes. And we don't want that.
  4. Heat 1 teaspoon of the vegetable oil in a nonstick skillet over medium heat .
  5. Wipe out pan with a paper towel leaving a thin layer of oil on pan.
  6. Pour ⅓ cup (or ¼ cup for smaller pancakes) of batter on the pan. Cook until the bubbles on surface begin to break. This will be about two to three minutes. Flip pancakes and continue to cook one to two minutes longer.
  7. Serve pancakes immediately with butter, maple syrup, and chopped pecans/pistachios. (That last part is optional but definitely recommended!)
Recipe adapted from The Organic Family Cookbook
Recipe by Natural Chow at