Whole Wheat Gingerbread Pumpkin Pancakes

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Sunday brunch or a holiday breakfast, these Whole Wheat Gingerbread Pumpkin Pancakes are perfectly spiced and positively addictive!
Sunday brunch or a holiday breakfast, these Whole Wheat Gingerbread Pumpkin Pancakes are perfectly spiced and positively addictive! 136 calories and 4 Weight Watchers Freestyle SP

Weekend pancake battles are the norm at our house. After our long runs, my husband and I need to refill our protein and carb reserves and these whole wheat pancakes pumpkin pancakes with gingerbread flavors, topped with fresh fruit and raw nuts, do the trick.

However, we have to be quick to get our share, as our boys are often engaged in a heated battle of “who can eat the most pancakes”, spurred on by stories of the epic battles my husband used to have with his brother.

Sunday brunch or a holiday breakfast, these Whole Wheat Gingerbread Pumpkin Pancakes are perfectly spiced and positively addictive! 136 calories and 4 Weight Watchers Freestyle SP

This is then often followed by a lecture about “eating just until you feel comfortably full” by me, and a multitude of “Yes, Mum”s, and just as many eye rolls when they think I’m not looking. I suppose if they’re going to have an eating contest, whole wheat pancakes are a better choice than hot dogs or gummy worms.

I boosted the “heart healthy” factor in these pancakes by quickly pureeing some oats in the food processor to form an oat flour of sorts. Don’t shy away from the step. It literally takes one extra minute, and any extra oat flour can be stored in the freezer for future batches of pancakes or scones. However, if you are feeling decidedly non-oaty, feel free to substitute an even portion of whole wheat flour for the oat flour.

The serving size for this recipe is 2 pancakes because these fluffy, spiced pancakes are filling. I make a larger batch because of the aforementioned battle. Alternatively, you can store the remaining batter in the fridge to use for a quick breakfast during the week. Or, of course, you could just half the recipe. It’s up to you.

My family has voted these pumpkin pancakes as the best pancakes we’ve ever made. Perfect for epic battles, I’d say.

Gingerbread Pumpkin Pancakes

Place the oats in the bowl of a food processor or a heavy-duty blender, and process until finely ground. Scoop 1 cup of the oat flour into a large mixing bowl. Reserve any remaining oat flour for another use (it freezes well).

Sunday brunch or a holiday breakfast, these Whole Wheat Gingerbread Pumpkin Pancakes are perfectly spiced and positively addictive! 136 calories and 4 Weight Watchers Freestyle SP

To the oat flour, add the whole wheat flour, baking soda, baking powder, ginger, cinnamon, nutmeg and salt. Whisk to combine.

In a medium-sized bowl, whisk together the eggs, pumpkin, molasses, maple syrup, milk and vanilla.

Sunday brunch or a holiday breakfast, these Whole Wheat Gingerbread Pumpkin Pancakes are perfectly spiced and positively addictive! 136 calories and 4 Weight Watchers Freestyle SP

Pour the egg mixture into the flour mixture and stir to combine.

Heat a frying pan over medium heat or heat an electric griddle to 375 degrees F. Using a 1/4 cup measuring cup, scoop the batter onto the griddle. When the pancakes start to bubble on top, flip them over and cook until the batter is cooked all the way through.

Sunday brunch or a holiday breakfast, these Whole Wheat Gingerbread Pumpkin Pancakes are perfectly spiced and positively addictive! 136 calories and 4 Weight Watchers Freestyle SP

Repeat with the remaining batter. Serve the pancakes with fresh fruit, nuts and/or maple syrup, if desired.

Other healthy brunch recipes:

Sweet Potato Hash with Creamy Avocado Sauce
Baked Egg Sausage Casserole with Green Chiles
Whole Wheat Apple Spice Pancakes

Instagram-button If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

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Whole Wheat Gingerbread Pumpkin Pancake Recipe

Loading nutrition data...
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins

Sunday brunch or a holiday breakfast, these Whole Wheat Oat Gingerbread Pancakes are perfectly spiced and positively addictive! 136 calories and 4 Weight Watchers Freestyle SP

Yields About 20 pancakes

Ingredients

Directions

Place the oats in the bowl of a food processor or a heavy-duty blender, and process until finely ground. Scoop 1 cup of the oat flour into a large mixing bowl. Reserve any remaining oat flour for another use.
To the oat flour, add the whole wheat flour, baking soda, baking powder, ginger, cinnamon, nutmeg and salt. Whisk to combine.
In a medium-sized bowl, whisk together the eggs, pumpkin, molasses, maple syrup, milk and vanilla. Pour the egg mixture into the flour mixture and stir to combine.
Heat a frying pan over medium heat or heat a griddle to 375 degrees F.
Using a ¼ cup measuring cup, scoop the batter onto the griddle. When the pancakes start to bubble on top, flip them over and cook until the batter is cooked all the way through.
Repeat with the remaining batter. Serve the pancakes with fresh fruit, nuts and/or maple syrup, if desired.

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Recipe Notes

Nutritional information includes pancakes only (does not include syrup, fruit or nuts).

Weight Watchers Points:  4 (Freestyle SmartPoints), 4 (Old SmartPoints), 3 (Points+)


This post was originally posted on January 11, 2013 and has been updated.

Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!

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Comments

    • Dara (Cookin' Canuck) says

      Thanks, Katrina! It’s so easy to sneak in some oats for that extra “healthy” factor without anyone noticing.

      Reply

  3. Liz @ The Lemon Bowl says

    I love that we were on the same oat-filled pancake page this morning, Dara!! 🙂 These look delish – I love using pumpkin in pancakes and I love that you used molasses. Can’t wait to try these!

    Reply

    • Dara (Cookin' Canuck) says

      Thanks, Isra. I adore spiking pancakes with various spices. This really does feel like a cozy meal.

      Reply

    • Dara (Cookin' Canuck) says

      Thanks, Carla. I promise that these are as easy as pie. The trick is to wait for the bubbles to appear on top before flipping the pancakes.

      Reply

  11. kirsten@FarmFreshFeasts says

    I normally put up my pumpkin in 1 cup measures, but since I’ve got a couple pumpkins left in the Strategic Winter Squash Reserve (both my garden and my farm share had great pumpkin crops last year) I believe I’ll roast one up specifically for these pancakes. They look wonderful and the combination of flavors is sure to be pleasing.
    I bet I can toss some of the leftover oat flour into muffins . . .

    Thank you!

    Reply

    • Dara (Cookin' Canuck) says

      How wonderful to have a pumpkin reserve! We need to consider adding pumpkins to our garden bounty next year.

      Reply

    • Dara (Cookin' Canuck) says

      Erika, they really are filling (but light at the same time). I find that a serving of two, with some fresh fruit, does the trick for me.

      Reply

  13. Larissa says

    It looks delicious. Do you add any oil to the wet ingredients or oil to the griddle, so the pancakes don’t burn? Mine seem to always burn slightly without any oil or butter in them. I would certainly prefer to do without fat.
    Also, I have used quinoa flour made from quinoa grains which I grind together with oats in the blender or my old coffee grinder.
    Thanks

    Reply

    • Dara (Cookin' Canuck) says

      Hi Larissa, I don’t add anything to the griddle because it is nonstick. If you are cooking the pancakes in a regular frying pan, then I would consider adding butter, canola oil or cooking spray. Keep in mind that the first two will add some extra fat to the recipe.

      Reply

    • Dara (Cookin' Canuck) says

      LOL. Thanks, Amanda. With the gorgeous cakes you make, I’d find it hard to resist indulging in sweets!

      Reply

  17. Averie @ Averie Cooks says

    The oats/oat flour must add such a lovely amount of texture. When I was strictly GF, I used to grind oats for just about everything! Once you get used to the texture, everything else seems…blah. The pancakes look awesome. Great flavors!

    Reply

  20. kmac says

    just made these for dinner (i love breakfast for dinner), and they were fantastic!! i didn’t have any molasses or maple syrup, unfortunately, so i subbed honey and they still turned out delicious! for those of you without nonstick skillets, a spritz of cooking spray does the trick without adding calories/fat. they ARE filling, just two with a fresh sliced banana and a sprinkling of sliced almonds did the trick!

    thank you for the recipe- it was a delicious way to use up the rest of my can of pumpkin, and i will certainly be repeating it again in the future!

    Reply

  21. Laura @ The Rookie Cook says

    Oh my goodness these look good! They are definitely on my “must make this week” breakfast list.
    Pardon my dumb question, but could I mix these up the night before and set the batter in the fridge for a quick breakfast in the morning?

    Reply

    • Dara (Cookin' Canuck) says

      Laura, that’s not a dumb question at all! I suggest preparing the dry ingredients in one bowl, the wet ingredients in a separate and storing them, covered, in the fridge until the morning. Just before you are ready to make the pancakes, stir all of the ingredients together. I hope you enjoy them!

      Reply

  25. Frances says

    Loved these pancakes. They turned out very fluffy and nice. Able to freeze some for later too. Great any time of year, but so nice now for winter. I will do these often. Thank you.

    Reply

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