Photo Credit: Lauren Salkeld

Whole-Wheat Pumpkin Pancakes




00 min


00 min


1 cup milk

¾ cup canned pure pumpkin purée (not pumpkin pie filling)

2 tablespoons unsalted butter, melted, plus more for cooking

2 tablespoons honey

1 large egg

½ cup whole wheat flour

½ cup all-purpose flour

2 teaspoons baking powder

½ teaspoon fine sea salt

Maple syrup, for serving


  1. Preheat the oven to 200°F. In a medium bowl, whisk together the milk, pumpkin purée, butter, honey, and egg.

  2. In a second medium bowl, whisk together the whole wheat and all-purpose flours, baking powder, and salt. Add the pumpkin mixture and stir until just combined. Do not over-mix—there will be a few lumps.

  3. Heat a large nonstick skillet or griddle over medium heat. Lightly brush the skillet with butter. Pour 2 to 3 tablespoons of batter onto the skillet. Repeat once or twice to make 1 or 2 more pancakes. Cook until the surface of the pancakes starts to bubble, 1 to 2 minutes, then carefully flip the pancakes over and continue cooking until the bottom is lightly browned, 1 to 2 minutes. Keep warm in the oven while you make the rest of the pancakes. Serve warm with maple syrup or the toppings of your choice.

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