These decadent whole wheat pumpkin pancakes are the perfect fall breakfast treat. Topped with a delicious cinnamon caramel syrup, they will melt in your mouth and leave you wanting more. Plus, check out the accompanying cooking video for easy step-by-step instructions!
I bet you didn’t know that pumpkin pancakes could ever be this amazing did you? Better yet, we make ours whole wheat pumpkin pancakes which strangely tastes even more like a pumpkin pie. But of course, you can use all white flour too.
Even our kids, who are die hard Melt in Your Mouth Buttermilk Pancake fans, and I mean like favorite thing ever, claimed that these pancakes and this syrup are all kinds of amazing and have already begged me to make them again. You could totally just make them with all purpose flour, but the whole wheat somehow works better in this recipe. It’s more hearty with flavors of fall but still light and airy, while most ww pancakes totally aren’t.
Ingredients for Whole Wheat Pumpkin Pancakes
Here are all the ingredients you will need to make these whole wheat pumpkin pancakes and the cinnamon caramel syrup:
For the Pancakes
- Dry Ingredients: Salt, Baking Powder, Baking Soda, Flour, Whole Wheat Flour and Sugar
- Wet Ingredients: Eggs, Buttermilk, Pumpkin Puree and Melted Butter
For the Syrup
- Butter
- Sugar
- Buttermilk
- Light Karo Syrup
- Vanilla Extract
- Cinnamon
- Baking Soda
The measurements of all the ingredients can be found in the recipe card down below.
How to Make Pumpkin Pancakes Recipe
The key to a whole wheat pancake, if you’re not used to making them is to start out with a 50/50 ratio of all purpose and whole wheat flour. It will keep your pancakes fluffy until you can take the 100% plunge. Here are all the steps for making these pancakes:
- Prep: Preheat a griddle pr large skillet to medium heat on the stove or use an electric griddle.
- Dry Ingredients: In a medium bowl, whisk together all the dry ingredients.
- Wet Ingredients: In a separate bowl, whisk together the wet ingredients (except the butter).
- PRO TIP: Whisking the dry ingredients and wet ingredients in separate bowls is a must. This allows for an even distribution of the baking powder in the recipe so the pancakes turn out perfectly fluffy.
- Drizzle: Slowly pour in the melted butter whisking to incorporate.
- Combine: Using a wooden spoon, make a well in the middle of the dry ingredients and then pour in the wet ingredients and stir together until almost completely combined. The batter will be very thick, like a cake batte