These whole wheat pumpkin pancakes are soft and fluffy with a lovely hint of cinnamon and of course, they're made with freshly milled flour. The most perfect fall breakfast idea!
Fresh Milled Pumpkin Pancakes (100% Whole Wheat)
Welp, my toddler has been begging for "mancakes" again, so guess what I've been playing around with… pancake recipes! Who woulda thunk it?
And pumpkin pancakes just sounded good, so here we are.
A couple of my favorite things about this recipe are:
🥚 The recipe calls for eggs (more than just one) and plain yogurt. Yay, extra protein!
🧣 These pumpkin pancakes are so soft and fluffy! You wouldn't guess that they're whole wheat, and they also don't taste strong like baking powder.
🍂 That cinnamon flavor… MMM! I may or may not add a little extra, just because:)
My ideal way to serve these pumpkin pancakes is with homemade whipped cream, and generous drizzle of real maple syrup and another sprinkle of cinnamon. YUM!
Supplies You'll Need (and what we used)
- Measuring cups and spoons
- Nutrimill grain mill - we have the Classic. If you're thinking of placing an order with Nutrimill, use code SMALLTOWNSCRATCH at checkout to get a discount on your order!
- Electric mixer - I use my Kitchenaid stand mixer
- Frying pan - I use my 12-inch stainless steel frying pan. An electric griddle works too!
- Thin metal spatula - to flip the pancakes
All About the Ingredients
Wheat berries - any type of wheat should work here. Hard white, hard red, soft white… I used hard white wheat, like usual:)
Baking powder & baking soda - just enough to give the pancakes extra fluff, but doesn't give them a strong baking powder flavor!
Pinch of salt - currently I have Diamond Crystal Kosher salt and Redmond real salt in the house so that's what I'm using
Cinnamon - gives the pancakes a subtle cinnamon flavor. If you love pumpkin spice, you can always add a little extra cinnamon or pumpkin pie spice!
Milk - I'm using whole milk
Plain yogurt - plain Greek yogurt is what I go for
Oil - avocado oil, preferrably
Eggs
Vanilla extract
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How to make Whole Wheat Pumpkin Pancakes
First, mill the wheat into flour on the finest setting.
Mix the flour, baking powder, baking soda, salt, and cinnamon together in the mixing bowl.
Add the pumpkin puree, milk, yogurt, oil, eggs, and vanilla and mix thoroughly.
Let the pancake batter rest, while heating the frying pan on medium heat.
Once the pan is hot, melt a little bit of butter in it, to grease it. Then fry the pancakes! I usually use a ¼ cup measure to scoop the pancake batter.
Let the pancakes fry until little bubbles appear on top (usually about 2 minutes or so) then flip and fry the other side. I like to cut one open just to make sure it's done inside. Repeat the process until all the batter is used up!
Serve with maple syrup. Enjoy!
How to Store Leftover Pumpkin Pancakes
I like to store any leftover pancakes in a Ziploc bag (or airtight container) in the refrigerator for up to 5 days.
How to Reheat Leftover Pumpkin Pancakes
Stick them in the toaster and toast for 2-3 minutes!
Tips, Tricks and Notes
You will need a food scale for this recipe, since measuring fresh milled flour with a measuring cup is hard to consistently measure correctly. It's so fluffy!
If you like chocolate chips, you can always sprinkle a few on while frying the pancakes.
If you like this recipe...
…you might also like:
Homemade Soft Tortillas (with Fresh Milled flour)
Homemade Whole Wheat Graham Crackers
Pin this Whole Wheat Pumpkin Pancakes recipe for later!
Whole Wheat Pumpkin Pancakes
These whole wheat pumpkin pancakes are soft and fluffy with a lovely hint of cinnamon and of course, they're made with freshly milled flour!
Ingredients
- 250 grams wheat berries
- 1 tsp. baking powder
- ½ tsp. baking soda
- Pinch of salt
- 1 tsp. cinnamon
- 1 cup pumpkin puree
- 1 cup milk
- 1 cup plain yogurt
- ⅓ cup oil
- 3 eggs
- 1 tsp. vanilla extract
Instructions
- First, mill the wheat into flour on the finest setting.
- Mix the flour, baking powder, baking soda, salt, and cinnamon together in the mixing bowl.
- Add the pumpkin puree, milk, yogurt, oil, eggs, and vanilla and mix thoroughly.
- Let the pancake batter rest, while heating the frying pan on medium heat.
- Once the pan is hot, melt a little bit of butter in it, to grease it. Then fry the pancakes! I usually use a ¼ cup measure to scoop the pancake batter.
- Let the pancakes fry until little bubbles appear on top (usually about 2 minutes or so) then flip and fry the other side. I like to cut one open just to make sure it's done inside. Repeat the process until all the batter is used up!
- Serve with maple syrup. Enjoy!
Notes
You will need a food scale for this recipe, since measuring fresh milled flour with a measuring cup is hard to consistently measure correctly. It's so fluffy!
Storage: I like to store any leftover pancakes in a Ziploc bag (or airtight container) in the refrigerator for up to 5 days.
Nutrition Information:
Yield:
8Serving Size:
2 pancakesAmount Per Serving: Calories: 542Total Fat: 28gSaturated Fat: 4gUnsaturated Fat: 24gCholesterol: 149mgSodium: 574mgCarbohydrates: 58gFiber: 9gSugar: 7gProtein: 19g
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
As always
Thanks so much for being here. You're welcome to stay awhile and explore!
'til next time, we love you and we'll be praying for you,
-Julie
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