How To Make Pumpkin Pecan Pancakes
Have the flavors of fall for breakfast with our pecan pancakes! It also comes with a pumpkin taste, and easy to make in less than an hour.
Serves:
Ingredients
- 1½cupswhole wheat pastry flour
- ½cupmultigrain hot cerealuncooked
- 1½tspbaking powder
- 2eggs
- 1cupmilk
- ¾cuppumpkinpureed
- ¾cupplain yogurt
- 2tspvanilla extract
- ⅓cupwhite sugar
- ½tspsalt
- ¾cuppecansfinely chopped
Instructions
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In a bowl, combine the whole wheat pastry flour, multigrain hot cereal, and baking powder.
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In a second bowl, beat eggs and combine with milk, pumpkin, yogurt, vanilla extract, sugar and salt.
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Add the wet ingredients to the dry, being careful not to overmix the batter.
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Fold in pecans.
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Heat a lightly oiled griddle or frying pan over medium-high heat.
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Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
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Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape.
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Flip the pancakes over, and continue cooking until the other side is golden brown.
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Repeat with the remaining batter, adding more oil to the griddle if necessary.
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Stack the pancakes on a plate and keep warm.
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Serve, and enjoy!
Recipe Notes
For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).
Nutrition
- Calories: 78.42kcal
- Fat: 3.31g
- Saturated Fat: 0.69g
- Trans Fat: 0.00g
- Monounsaturated Fat: 1.57g
- Polyunsaturated Fat: 0.86g
- Carbohydrates: 10.81g
- Fiber: 1.41g
- Sugar: 4.12g
- Protein: 2.19g
- Cholesterol: 15.34mg
- Sodium: 87.47mg
- Calcium: 49.71mg
- Potassium: 87.68mg
- Iron: 0.52mg
- Vitamin A: 28.01µg
- Vitamin C: 0.40mg
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