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Recipe: Disappearing Whole Wheat Spiced Pumpkin Pancakes

Recipe: whole wheat pumpkin pancakes - Tyrant Farms
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One way that I know it’s fall is when The Tyrant begins demanding a breakfast offering of whole wheat spiced pumpkin pancakes.

Our breakfasts change throughout the year depending on:

  • what’s in season from our garden;
  • whether our ducks are laying eggs (they take a couple months off in the winter); and
  • whether it’s blazing hot or freezing cold. After all, hot oatmeal when it’s 90+ degrees outside would likely be an unacceptable offering that The Tyrant would refuse — even if it was presented with fresh berries from our garden.

Fall = whole wheat spiced pumpkin pancakes

Now that it’s fall and temperatures are cooling off, our spiced pumpkin pancake recipe becomes a go-to for breakfast. It’s also a great way to use puréed pumpkin/winter squash from your garden.

You can read about how to make your own pumpkin puree here – even from a Halloween jack-o’-lantern!

Any way that we can use up puréed pumpkin is welcome news for us. Each fall, we always end up with a freezer full of bagged puréed pumpkin after we harvest our pumpkin plants and transition our beds over for fall and winter gardening.

Hopefully, you can also get your hands on a good organic, heirloom pumpkin via your garden or a local grocery/farmers market. Freshly roasted and puréed pumpkin is so much healthier & tastier than the canned pumpkin you get in the grocery store.

When you’re careful about where your pumpkin comes from and you process it yourself, you won’t have to worry about eating unknown pesticides from conventionally-grown pumpkins, or BPA or the BPA-alternatives that are just as bad as BPA (used in lining cans).

Three other nice things about these whole wheat spiced pumpkin pancakes:

1. Easy 

This recipe is super easy to make.

2. Prep Multiple Days’ Breakfasts At Once 

You can leave any leftover batter in the fridge and get two days of breakfasts out of it. On the second day, mix in a touch more baking soda to make sure you still get that nice light & fluffy pancake that you love.

3. Healthy & Delicious 

By using whole, organic ingredients, you’re starting the day off right. Pumpkin/winter squash is an incredibly nutritious food loaded with vitamins, minerals, and fiber. And by using a whole grain base, you’re not eating a refined starch.

OK, are you ready to make some spiced pumpkin pancakes?

Assemble the pumpkin spice pancake ingredients and let’s get started!
Recipes: Whole wheat pumpkin pancakes - Tyrant Farms

Pumpkin pancakes - Tyrant Farms

Pumpkin pancakes - Tyrant Farms
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Recipe: Disappearing Whole Wheat Spiced Pumpkin Pancakes

Course: Breakfast
Keyword: pumpkin pancake, pumpkin spice pancake
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 3 -4 people

A delicious light & fluffy fall breakfast pancake made with real pumpkin. 

Ingredients

  • 2 cups organic whole wheat flour we use Great River certified organic, stone ground whole wheat flour, which Susan thinks has the best texture of all the flours she's ever tried
  • 2 Tb. real maple syrup or honey
  • 2 tsp. cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1 tsp. Chinese five spice
  • 1/2 tsp. ginger powder
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 2 cups whole organic grass milk
  • 1 duck egg or extra large chicken egg
  • 1 cup pumpkin puree
  • 2 tsp. vanilla extract
  • 1 tbsp of melted butter or sunflower or saflower oil
  • Use butter when cooking pancakes in pan

Instructions

  1. In a large mixing bowl, whisk together the wet ingredients: pumpkin puree, milk, maple syrup, egg, and vanilla.
  2. In a separate mixing bowl, combine the dry ingredients: flour (we recommend Great River stone ground organic whole wheat flower - we buy it in bulk), baking powder, baking soda, and spices. Whisk until uniformly mixed together.

  3. Combine the wet and dry ingredients and whisk or blend together.
  4. Put a frying pan or griddle on medium heat. Once the pan is heated, lightly butter the bottom of the pan (use real butter from local, free-range cows, not the fake stuff!)
  5. Ladle a scoop of batter onto the griddle based on the size of pancakes you prefer.
  6. Once bubbles form on the uncooked side of the pancake, flip them and cook for a few minutes until both sides are brown.
  7. Stack 'em on a plate, add some pure maple syrup or fruit preserves to the top, and enjoy with someone special!

Thanks for reading! We hope you and your family love Disappearing Whole Wheat Spiced Pumpkin Pancakes as much as we do!

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2 Comments

  • Reply
    Aaron
    February 5, 2013 at 1:37 am

    Ellen: Thanks for the questions, and we’re so sorry you had to wait 4 days for a reply from us (both Susan and I thought the other one had already responded).

    For storage, we do both of the following: 1) hang on to some of our pumpkins in a cool, dry place indoors (as of Feb 5th, we actually have some pumpkins that are still in perfect shape that we haven’t eaten yet); 2) bake them and store the pureed flesh in freezer bags (these last for a long time (years) and taste as good as fresh pumpkin in recipes).

    As for jack-o-lanterns: I think that may be more a matter of personal preference and size of pumpkin. I’d imagine any pumpkin over a certain size would be a good jack-o-lantern candidate, and all pumpkins are edible. However, there is a difference in flavor profiles between pumpkins, and there are tons of varieties to choose from once you start looking at heirloom varieties. Here’s a link to one of our favorite sources for pumpkin seeds: http://rareseeds.com/catalogsearch/result/?q=pumpkin&searchbox=products&Submit=

    We’d love to hear more about your Thanksgiving pumpkin pie. Any secrets to making it just right?

  • Reply
    Ellen Hosking
    February 1, 2013 at 12:46 am

    Awesome… Do you can your home grown pumpkins? What kind of pumpkins are not for jacklanterns? I used to and had many compliments on my pumpkin pie at Thanksgiving time…

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