Last Updated on September 25, 2026 by Kimberly
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My family loves pumpkin-flavored anything, so I’ve been baking a ton of pumpkin recipes. My last creation was these pumpkin pancakes with fresh milled flour. With both pumpkin puree and sour cream in the batter, the result is a perfectly soft and tender pancake with lots of flavor!
Why You’ll Love Pumpkin Pancakes with Fresh Milled Flour
Simple and Easy Recipe – These pancakes do not require a lot of ingredients and are easy to mix up quickly.
Nutrition – Fresh milled soft white wheat flour contains fiber, vitamins, minerals, and antioxidants. It really adds essential nutrients to these pancakes.
Flavor – The pumpkin puree and pumpkin spice add the perfect fall flavor to this basic pancake recipe!
Ingredients & Substitutions for Pumpkin Pancakes with Fresh Milled Flour
- Fresh milled soft white wheat flour – I highly recommend milling your own flour for all the health benefits. If you aren’t able to do that, you can substitute the same amount of all-purpose flour in this recipe.
- Organic sugar – I get organic sugar from Costco for a great price.
- Aluminum-free baking powder – I get this baking powder since it is aluminum-free.
- Salt – I use sea salt in my baking.
- Pumpkin pie spice – A necessity for full fall flavor!
- Milk
- Sour Cream
- Eggs
- Melted butter
- Vanilla extract
How to Make Pumpkin Pancakes with Fresh Milled Flour
1: Mill soft white wheat berries in an electric mill.
2: If desired, place a stainless steel mixing bowl on a kitchen scale and weigh your ingredients instead of using measuring cups. I place both volume and weight measurements for the ingredients in the recipe card. Add soft white wheat flour to this mixing bowl. Stir in sugar, aluminum-free baking powder, salt and pumpkin pie spice.
3: Mix together pumpkin puree, milk, sour cream, eggs, melted butter, and vanilla in a separate bowl.
4: Make a well in the dry ingredients bowl, add wet ingredients and mix.
5: Let batter sit 15 minutes before cooking pancakes. This helps the soft white wheat flour fully hydrate.
6: Heat olive oil in a ceramic griddle, ceramic skillet, or cast iron skillet on medium low heat. When the pan is ready, pour in 1/4 cup pancake batter in a circle shape.
7: Allow the pancake to cook until bubbly on one side, then flip and cook other side. This takes about a minute or two per side.
Bonus Tip: Preheat your oven to 200°F. As you finish cooking pancakes, put them on a baking sheet in the oven. This way you can keep all the pancakes warm while you finish cooking the whole batch.
Pumpkin Pancakes with Fresh Milled Flour
Ingredients
- 4 cups fresh-milled soft white wheat flour 516g
- 1/2 cup organic cane sugar 127.9g
- 3 tbsp aluminum-free baking powder 27.9g
- 2 tsp salt 12g
- 3 tsp pumpkin pie spice 3.8g
- 1 1/2 cup pumpkin purée not pumpkin pie filling 273.6
- 1 1/2 cup milk 354.8g
- 1 cup sour cream 249.8g
- 2 eggs
- 8 tbsp melted butter 98.9g
- 2 tsp vanilla extract 6.9g
Instructions
- Mill soft white wheat berries in an electric mill.
- If desired, place a stainless steel mixing bowl on a kitchen scale and weigh your ingredients instead of using measuring cups. I place both volume and weight measurements for the ingredients in the recipe card. Add soft white wheat flour to this mixing bowl. Stir in sugar, aluminum-free baking powder, salt and pumpkin pie spice.
- Mix together pumpkin puree, milk, sour cream, eggs, melted butter, and vanilla, in a separate bowl.
- Make a well in the dry ingredients bowl, add wet ingredients and mix.
- Let batter sit 15 minutes before cooking pancakes. This helps the soft white wheat flour fully hydrate.
- Heat olive oil in a ceramic griddle, ceramic skillet, or cast iron skillet on medium low heat. When the pan is ready, pour in 1/4 cup pancake batter in a circle shape.
- Allow the pancake to cook until bubbly on one side, then flip and cook other side. This takes about a minute or two per side.
- Serve warm with butter and real maple syrup.
- If you make this recipe, please scroll to the comments and give it a rating. This helps my website so much!
How to Store and Reheat Pumpkin Pancakes with Fresh Milled Flour
Airtight Container in refrigerator – Allow pumpkin pancakes to cool completely and place in an airtight container. They can be stored for a few days in the refrigerator.
Freezer Bags – I will usually store any leftover pumpkin pancakes in freezer bags in the freezer. The night before you want to serve them, take the pancakes out of the freezer and set on the counter to thaw.
FAQS
I don’t have soft white wheat flour. Can I still make these pancakes?
Of course! You can substitute the same amount of all-purpose flour.
Can I make these pancakes ahead of time?
Yes, you can make them in advance for breakfast. If storing for longer than twenty-four hours, I recommend putting these pumpkin pancakes in the freezer.
More Fresh Milled Flour Fall Breakfast Recipes!
Easy Pumpkin Bread (with Caramel Glaze) -This pumpkin bread is so easy to whip up, but so delicious! Serve with caramel glaze and a cup of coffee, perfection!
Pumpkin Chocolate Chip Muffins with Fresh Milled Flour -These pumpkin chocolate chip muffins are everything you want in a fall bake — warm spices, rich pumpkin flavor, and pockets of melty chocolate in every bite.
Pumpkin Cinnamon Rolls with Fresh Milled Flour – Soft, fluffy pumpkin cinnamon rolls made with fresh milled flour and warm fall spices, topped with a rich cream cheese glaze. A cozy from-scratch treat perfect for pumpkin season.
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