Whole Wheat Pumpkin Pancakes with Honey and Caramel Cream

Whole Wheat Pumpkin Pancakes with Honey and Caramel Cream


  • 1 cup whole-wheat flour
  • 1/2 cup all-purpose white flour
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 egg
  • 3/4 cup canned pumpkin puree
  • 3/4 cup honey-flavored Greek yogurt
  • 1/2 cup skim milk
  • 4 tablespoons vegetable oil
  • 1 teaspoon vanilla


  • honey
  • caramel cream (equal parts caramel topping and sweetened condensed milk)
  • powdered sugar

In a large bowl, whisk together both flours, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.  Set aside.  In a separate bowl, whisk together the remaining wet ingredients.

Pour the wet ingredients over the dry ingredients and stir with a wooden spoon just until combined.  Batter should be lumpy.  Set batter aside for 15 minutes.

Heat a griddle to medium heat and spray with non-stick spray.  Scoop 1/4 cup dollops of batter onto the griddle and cook for 3-4 minutes until golden brown underneath and air bubbles are rising to the surface of the batter.  Flip and cook the other side until golden brown.  Keep pancakes warm in a 200-degree oven while you cook the remaining pancakes.

Serve the pancakes with honey between each layer and topped with a small drizzle of the caramel cream and a sprinkle of powdered sugar.

Yields 14 pancakes.