Happy Sunday! I ;m sharing these fluffy whole wheat pumpkin pancakes too late for breakfast this morning, but the recipe has actually been available here since 2010. It ;s actually one of my oldest recipes, and one of my favorites for fall.These pumpkin pancakes taught me that whole grain pancakes can be every bit as tasty and fluffy as pancakes made with regular flour. Bonus? These babies don ;t send my blood sugar spiraling out of control like the regular kind.This recipe taught me a lot about making pancakes from scratch. It inspired my fluffy vegan pancakes, gingerbread pancakes, and the pancake recipes in my cookbook. I ;ve made these pancakes for my family on Thanksgiving morning and they were a big hit.I never felt like the old photos did these pancakes justice, so I ;m sharing the recipe again today. I updated the recipe notes and added nutrition information while I was at it. Pumpkin pancakes for dinner, anyone? 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Whole Wheat Pumpkin PancakesAuthor: Cookie and KatePrep Time: 10 minsCook Time: 15 minsTotal Time: 25 minutesYield: 2 servings 1xCategory: BreakfastMethod: StovetopCuisine: American★★★★★4.9 from 46 reviewsThese healthy pumpkin pancakes are so fluffy, you won ;t believe they ;re 100% whole grain. This pumpkin pancake recipe is sure to become your favorite. It ;s naturally sweetened with maple syrup, too! Recipe yields 6 to 8 medium pancakes, enough to serve two to three people. Double the recipe for a larger crowd, or if you would like leftovers. Scale 1x2x3x Ingredients1 cup white whole wheat flour or regular whole wheat flour1 tablespoon baking powder½ teaspoon cinnamon (for stronger pumpkin “spice” flavor, use 1 teaspoon or substitute 1 teaspoon pumpkin spice blend)¼ teaspoon nutmeg¼ teaspoon salt1 cup milk of choice⅓ cup pumpkin purée1 egg2 tablespoons maple syrup or brown sugar½ teaspoon vanilla extract2 tablespoons melted butter or coconut oilInstructionsIf you ;ll be using an electric skillet, preheat it to 350 degrees Fahrenheit. In a medium mixing bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Stir until blended.In a separate bowl, combine the milk, pumpkin purée, egg, maple syrup, vanilla extract and melted butter. Whisk until thoroughly blended. Pour the wet ingredients into the dry, and stir until no big lumps remain. (If your butter or oil solidifies on contact with cold ingredients, just warm the mixture in the microwave for 15 to 30 seconds until it melts again, or let the mixture rest for a few minutes in a warm place).If you ;re not using an electric griddle, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).Using a ⅓-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes, until small bubbles form on the surface of the pancakes. It ;s ready to flip when about ½-inch of the perimeter is matte instead of glossy. Flip each pancake and cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown.Repeat the process with the remaining batter, greasing the skillet as needed. If necessary, dial the heat down to prevent burning the pancakes. Serve the pancakes immediately, or stack them and cover the plate with a tea towel to keep them warm.