Whole Wheat Pumpkin Pecan Pancakes Recipe

Pumpkin, pecan, and whole wheat create a symphony of flavors in these delicious and nutritious pancakes. With a touch of spice and the heartiness of whole grains, these pancakes are sure to be a hit at your breakfast table. They're not just for fall - enjoy them year-round for a comforting and satisfying meal.

Photos of Whole Wheat Pumpkin Pecan Pancakes Recipe

The ingredients in this recipe are commonly found in most kitchens, but the white whole wheat flour and pumpkin puree might require a trip to the store. White whole wheat flour is a type of whole grain flour that is lighter in color and flavor than regular whole wheat. It's just as nutritious but gives baked goods a softer texture. The pumpkin puree can usually be found in the baking aisle, but make sure to get the pure, unsweetened variety, not pumpkin pie filling.

Whole Wheat Pumpkin Pecan Pancake Ingredients

White whole wheat flour: It's lighter in color and flavor than regular whole wheat. It gives baked goods a softer texture.

Baking powder: It's a raising agent used in cakes, cupcakes, and certain breads.

Salt: It enhances the flavors of other ingredients.

Cinnamon: Adds a warm, sweet flavor.

Pumpkin pie spice: A blend of spices often including cinnamon, nutmeg, ginger, and allspice.

Buttermilk: Adds a tangy flavor to baked goods and helps keep them moist.

Egg whites: Provides structure and lift to baked goods.

Pumpkin: Adds moisture and flavor, and is a good source of vitamins.

Pure maple syrup: Natural sweetener made from the sap of maple trees.

Vanilla: Enhances the flavors of other ingredients.

Oil: Keeps pancakes moist and prevents them from sticking to the pan.

Pecans: Adds a crunchy texture and rich, buttery flavor.

Cooking spray: Used to prevent food from sticking to cookware.

Maple syrup: Drizzled on top of the finished pancakes for added sweetness.

One reader, Arvin Kellogg says:

These whole wheat pumpkin pecan pancakes are a game-changer! The combination of pumpkin and pecans adds a delightful twist to the classic pancake. The texture is fluffy and the flavor is rich. Plus, the use of whole wheat flour makes it a healthier choice. A must-try for a cozy fall breakfast!

Arvin Kellogg

Techniques for Perfect Pumpkin Pancakes

How to mix dry ingredients: Combine the white whole wheat flour, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl and mix until well combined.

How to combine wet ingredients: In a separate bowl, combine the buttermilk, egg whites, canned pumpkin, 1 tablespoon of maple syrup, oil, and vanilla. Mix until smooth.

How to fold in pecans: Gently fold the pecans into the pancake batter until evenly distributed.

How to heat the skillet: Heat a large skillet over medium-low heat and lightly coat it with cooking spray.

How to cook the pancakes: Pour ¼ cup of pancake batter onto the skillet. When the pancake starts to bubble and the edges begin to set (about 2 minutes), flip the pancakes and cook for an additional 1½ to 2 minutes.

How to serve: Top the pancakes with warmed maple syrup, serve, and enjoy!

How To Make Whole Wheat Pumpkin Pecan Pancakes

Try a healthier, but equally tasteful pancake with our whole wheat pumpkin pancakes! It’s also loaded with crunchy pancakes for a tastier breakfast.

Preparation: 10 minutes

Cooking: 10 minutes

Total: 20 minutes

Serves:

Ingredients

1cupwhite whole wheat flour
2tspbaking powder
¼tspsalt
½tspcinnamon
1tsppumpkin pie spice
1cupbuttermilk
3large egg whites
¼cuppumpkin,canned
2tbsppure maple syrup
1tspvanilla
2tspoil
3tbsppecans,chopped
cooking spray
maple syrup,warmed, for topping

Instructions

Mix the flour, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl.
Combine the buttermilk, egg whites, canned pumpkin, 1 tablespoon of maple syrup, oil and vanilla in a bowl, then mix until smooth.
Combine the wet ingredients with the dry, then mix well with a spoon until there are no more dry spots. Fold in the pecans.
Heat a large skillet on medium-low heat, then spray oil to lightly coat.
Pour in ¼ cup of pancake batter.
When the pancake starts to bubble and the edges begin to set, about 2 minutes, flip the pancakes and cook for an additional 1½ to 2 minutes.
Repeat with the remainder of the batter.
Top with warmed maple syrup, serve, and enjoy!

Nutrition

Calories: 241.24kcal
Fat: 8.54g
Saturated Fat: 1.05g
Trans Fat: 0.01g
Monounsaturated Fat: 4.54g
Polyunsaturated Fat: 2.45g
Carbohydrates: 34.17g
Fiber: 3.93g
Sugar: 9.84g
Protein: 9.24g
Cholesterol: 2.45mg
Sodium: 342.38mg
Calcium: 273.60mg
Potassium: 312.49mg
Iron: 1.69mg
Vitamin A: 39.70µg
Vitamin C: 1.43mg

How To Make Whole Wheat Pumpkin Pecan Pancakes Recipe

Whole wheat buttermilk pancakes made with pumpkin puree, pure maple syrup, pumpkin pie spice and pecans – a perfect lazy autumn Sunday morning breakfast.

Preparation: 10 minutes

Cooking: 10 minutes

Total: 20 minutes

Serves:

Ingredients

1cupwhite whole wheat flour
2tspbaking powder
1/4tspsalt
1/2tspCinnamon
1tsppumpkin pie spice
1cupbuttermilk
3largeegg whites
1/4cupcanned pumpkin
2tbsppure maple syrup
1tspvanilla
2tspoil
3tbspchopped pecans
Cooking spray
warmed maple syrup (for topping (extra))

Instructions

Mix all dry ingredients (first 5 ingredients) in a bowl.
Combine buttermilk, egg whites, canned pumpkin, 1 tbsp maple syrup, oil and vanilla in a bowl and mix until smooth.
Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots then fold in pecans. Don’t over-mix.
Heat a large skillet on medium-low heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter.
When the pancake starts to bubble and the edges begin to set, about 2 minutes then flip the pancakes and cook an additional 1 1/2 to 2 minutes. Repeat with the remainder of the batter.
To serve, top with warmed maple syrup.

Pro Tip for Making Pumpkin Pancakes

When folding the pecans into the batter, be gentle and use a spatula. Overmixing can result in tough pancakes. The goal is to incorporate the pecans evenly without deflating the batter. Also, toasting the pecans before adding them to the batter can enhance their flavor and add a delightful crunch to your whole wheat pumpkin pecan pancakes.

Time-Saving Tips for Making Whole Wheat Pumpkin Pecan Pancakes

Prepare the ingredients: Gather all the necessary ingredients and measure them out before starting to cook to streamline the process.

Use canned pumpkin: Using canned pumpkin instead of fresh pumpkin can save time and effort in preparing the pancakes.

Prep the pecans in advance: Chop or crush the pecans ahead of time and store them in an airtight container for quick and easy use in the recipe.

Double the batch: Consider making a larger batch of pancake batter and storing the extra in the refrigerator for future quick and convenient breakfasts.

Organize your workspace: Keep your cooking area clean and organized to minimize time spent searching for utensils and ingredients while preparing the recipe.

Substitute Ingredients For Whole Wheat Pumpkin Pecan Pancakes Recipe

white whole wheat flour - Substitute with whole wheat flour: Whole wheat flour can be used as a substitute for white whole wheat flour, as it provides a similar nutty flavor and texture.
buttermilk - Substitute with milk + lemon juice or vinegar: To substitute buttermilk, combine 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5-10 minutes before using.
egg whites - Substitute with applesauce or mashed banana: Applesauce or mashed banana can be used as a substitute for egg whites to add moisture and binding properties to the pancakes.
pure maple syrup - Substitute with honey or agave syrup: Honey or agave syrup can be used as a substitute for pure maple syrup to add sweetness to the pancakes.
pumpkin - Substitute with butternut squash or sweet potato: Butternut squash or sweet potato can be used as a substitute for pumpkin to provide a similar earthy and sweet flavor.
pecans - Substitute with walnuts or almonds: Walnuts or almonds can be used as a substitute for pecans to add a crunchy texture and nutty flavor to the pancakes.

Presentation Ideas for Pumpkin Pecan Pancakes

Elevate the pancake stack: Stack the pancakes in a neat and visually appealing manner, ensuring they are evenly aligned and not overcrowded on the plate.
Garnish with pecans: Sprinkle a generous amount of chopped pecans over the top of the pancake stack, ensuring they are evenly distributed for a visually appealing presentation.
Drizzle with maple syrup: Carefully drizzle a thin, elegant stream of maple syrup over the top of the pancake stack, allowing it to cascade down the sides for a visually stunning effect.
Add a dollop of whipped cream: Place a small, perfectly shaped dollop of whipped cream on top of the pancake stack, adding a touch of elegance and a delightful contrast in texture.
Dust with powdered sugar: Lightly dust the entire plate with a fine, even layer of powdered sugar, adding a touch of sophistication and a hint of sweetness to the presentation.
Arrange with fresh berries: Artfully arrange a few fresh berries around the base of the pancake stack, adding a pop of vibrant color and a refreshing, natural element to the dish.
Use a decorative plate: Select a beautiful, high-quality plate that complements the colors of the dish and enhances the overall visual appeal of the presentation.
Incorporate edible flowers: Introduce a few carefully selected edible flowers to the presentation, strategically placing them around the plate to add an element of artistry and elegance.

Essential Tools for Making Whole Wheat Pancakes

Mixing bowl: A mixing bowl is essential for combining ingredients and mixing them thoroughly. It comes in various sizes and materials, such as stainless steel, glass, or plastic, and is a versatile tool for any kitchen.
Whisk: A whisk is used for blending ingredients together, incorporating air into mixtures, and creating a smooth, uniform texture. It's particularly useful for beating eggs, whipping cream, and mixing pancake batter.
Skillet: A skillet, also known as a frying pan, is necessary for cooking the pancakes. It provides a flat cooking surface and allows for even heat distribution, ensuring that the pancakes cook evenly.
Spatula: A spatula is used for flipping the pancakes and transferring them from the skillet to the serving plate. It's important to use a heat-resistant spatula to handle the hot pancakes.
Measuring cups and spoons: Accurate measurement is crucial in baking, and using measuring cups and spoons ensures that the ingredients are portioned correctly. This helps maintain the balance of flavors and textures in the pancakes.
Cooking spray: Cooking spray is used to lightly coat the skillet before cooking the pancakes. It prevents the pancakes from sticking to the pan and helps achieve a golden-brown exterior.
Pancake turner: A pancake turner, also known as a flipper, is a specialized spatula designed for flipping and serving pancakes. Its thin, flat edge easily slides under the pancakes for effortless flipping.

Storing and Freezing Pumpkin Pecan Pancakes

Let the pancakes cool completely before storing or freezing.
To store in the refrigerator, place the cooled pancakes in an airtight container or resealable plastic bag. They will keep for up to 5 days in the fridge.
For longer storage, freeze the pancakes:
- Arrange the cooled pancakes in a single layer on a baking sheet lined with parchment paper.
- Place the baking sheet in the freezer for about 1-2 hours, or until the pancakes are frozen solid.
- Transfer the frozen pancakes to a freezer-safe container or resealable plastic bag, separating each pancake with a piece of parchment paper to prevent them from sticking together.
- Label the container or bag with the date and contents.
- Frozen pancakes will keep for up to 2 months in the freezer.
To reheat refrigerated pancakes, microwave them for about 20-30 seconds or until warmed through.
To reheat frozen pancakes, you have two options:
- Microwave: Place the frozen pancakes on a microwave-safe plate and microwave for 30-60 seconds, or until heated through.
- Oven: Preheat the oven to 350°F (175°C). Place the frozen pancakes on a baking sheet and cover with foil. Bake for about 10 minutes, or until heated through.
Reheated whole wheat pumpkin pecan pancakes may not be as crispy as freshly made ones, but they will still be delicious and full of flavor.

How To Reheat Leftover Pancakes

To reheat leftover whole wheat pumpkin pecan pancakes, start by preheating your oven to 350°F (175°C). Place the pancakes on a baking sheet lined with parchment paper and cover them loosely with aluminum foil. This method ensures that the pancakes heat evenly and retain their moisture, preventing them from drying out. Bake for 5-7 minutes, or until heated through.
Another option is to use a toaster oven. Set the toaster oven to 350°F (175°C) and place the pancakes directly on the rack. Heat for 2-3 minutes, or until warmed through. This method is quick and convenient, especially if you're only reheating a few pancakes.
For a faster approach, you can use a microwave. Place the pancakes on a microwave-safe plate and heat them on high for 20-30 seconds. If they're not heated to your liking, continue microwaving in 10-second intervals until warm. Be careful not to overheat, as this can make the pancakes rubbery.
If you prefer a crispy exterior, you can reheat the pancakes in a skillet. Heat a non-stick skillet over medium heat and add a small amount of butter or cooking spray. Place the pancakes in the skillet and cook for 1-2 minutes on each side, or until crispy and heated through.
For a more indulgent treat, try slicing the leftover pancakes into bite-sized pieces and sautéing them in a pan with a little butter, cinnamon, and maple syrup. Cook until the pancake pieces are crispy and caramelized, then serve them as a delightful breakfast or dessert option.

Interesting Fact About Pumpkin Pecan Pancakes

Pumpkin pie spice is a blend of warm spices such as cinnamon, ginger, nutmeg, and allspice, which adds a delightful flavor to the whole wheat pumpkin pecan pancakes.

Is Making Whole Wheat Pumpkin Pecan Pancakes Cost-Effective?

The cost-effectiveness of this whole wheat pumpkin pecan pancakes recipe is quite high. The main ingredients, such as whole wheat flour, pumpkin, and pecans, are affordable and readily available. The use of buttermilk and pure maple syrup may slightly increase the cost, but the overall expense for a household of four would be approximately $10-$12. Considering the nutritional value and flavor profile, this recipe deserves a solid 9 out of 10. It offers a balance of whole grains, protein, and the delightful taste of autumn, making it a cost-effective and delicious choice for a family breakfast.

Are Pumpkin Pecan Pancakes Healthy?

This pumpkin pecan pancake recipe is a healthier twist on traditional pancakes. It incorporates whole wheat flour, which provides more fiber and nutrients compared to refined flour. The recipe also uses buttermilk, adding a tangy flavor and helping to create fluffy pancakes. Egg whites are used instead of whole eggs, reducing the cholesterol content. Pumpkin puree adds moisture, fiber, and vitamins to the batter. The use of pure maple syrup as a sweetener is a more natural option compared to processed sugars. Pecans provide healthy fats and a satisfying crunch.

To make this recipe even healthier:

Replace the oil with unsweetened applesauce or mashed banana to reduce the fat content
Use a sugar-free syrup or fresh fruit as a topping instead of maple syrup to cut down on added sugars
Increase the amount of pumpkin puree for added fiber and nutrients
Experiment with adding other healthy ingredients like ground flaxseed, chia seeds, or protein powder to boost the nutritional value
Serve the pancakes with a side of fresh berries or a dollop of Greek yogurt for added antioxidants and protein

Editor's Opinion on This Pumpkin Pancake Recipe

The combination of whole wheat flour, pumpkin, and pecans in these pancakes creates a delightful blend of flavors and textures. The use of buttermilk and egg whites results in a light and fluffy pancake, while the addition of pumpkin pie spice and cinnamon adds warmth and depth. The touch of maple syrup enhances the overall sweetness, and the pecans provide a satisfying crunch. This recipe is a wonderful way to incorporate seasonal flavors into a wholesome and delicious breakfast.

Enhance Your Whole Wheat Pumpkin Pecan Pancakes Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for pairing with the hearty whole wheat pumpkin pecan pancakes.

Grilled Asparagus with Lemon Zest: Tender grilled asparagus spears with a bright pop of lemon zest, a refreshing and vibrant side to complement the warm and comforting pancakes.

Cranberry Orange Quinoa Salad: A light and refreshing quinoa salad with bursts of cranberry and citrus flavors, a delightful contrast to the rich and flavorful pumpkin pecan pancakes.

Similar Recipes to Try

Savory Butternut Squash Soup: This creamy and comforting soup is perfect for a cozy night in. The combination of butternut squash, onions, and garlic creates a rich and flavorful base that will warm you up from the inside out.

Honey Mustard Glazed Salmon: This sweet and tangy glaze takes simple salmon to the next level. The combination of honey, Dijon mustard, and a hint of garlic creates a deliciously sticky coating that caramelizes beautifully in the oven.

Mango Coconut Chia Pudding: This tropical-inspired chia pudding is a refreshing and healthy dessert option. The combination of creamy coconut milk, sweet mango, and nutritious chia seeds creates a satisfying treat that's perfect for a guilt-free indulgence.

Appetizer and Dessert Ideas to Complement Pancakes

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a rich and flavorful filling. These bite-sized treats are perfect for impressing guests at any gathering.

Caprese Skewers: Elevate the classic Caprese salad by skewering fresh mozzarella, cherry tomatoes, and basil leaves. Drizzle with balsamic glaze for a simple yet elegant appetizer that is sure to please any crowd.

Desserts:

Chocolate Lava Cake: Indulge in a decadent, rich dessert that oozes with molten chocolate when you dig your spoon into it. The warm, gooey center is the perfect contrast to the slightly crisp exterior, creating a symphony of textures and flavors.

Apple Crisp: Savor the comforting combination of tender, cinnamon-spiced apples topped with a crunchy, buttery oat and nut crumble. This classic dessert is best enjoyed warm, perhaps with a scoop of vanilla ice cream for a delightful contrast of temperatures and tastes.

Why trust this Whole Wheat Pumpkin Pecan Pancakes Recipe:

This recipe offers a delightful twist on traditional pancakes, incorporating wholesome whole wheat flour and the warm, comforting flavors of pumpkin and pecans. The use of buttermilk ensures a tender texture, while the addition of cinnamon and pumpkin pie spice creates a cozy, aromatic experience. The inclusion of pure maple syrup adds a touch of natural sweetness, enhancing the overall flavor profile. With a balanced combination of nutritious ingredients and enticing flavors, this recipe promises a delightful and satisfying breakfast or brunch option.

Want to share your own whole wheat pumpkin pecan pancake recipe or discuss tips for making the perfect stack? Head over to the Recipe Sharing section of our cooking forum to join the conversation!

FAQ:

Can I use regular all-purpose flour instead of white whole wheat flour?

Yes, you can substitute all-purpose flour for the white whole wheat flour in this recipe. The texture and flavor may vary slightly, but it will still work well.

Can I use whole eggs instead of just egg whites?

Yes, you can use whole eggs instead of just egg whites. Using whole eggs may result in a slightly richer and denser pancake, but it will still be delicious.

Can I use a different type of nuts instead of pecans?

Absolutely! You can use any type of nuts you prefer or omit them altogether if you have allergies or dietary restrictions. Walnuts, almonds, or hazelnuts would be great alternatives.

Can I make the batter ahead of time and store it in the fridge?

Yes, you can make the batter ahead of time and store it in the fridge for up to 24 hours. Just give it a good stir before using it as some separation may occur.

Can I use a different type of milk instead of buttermilk?

Yes, you can use any type of milk you have on hand, such as regular milk, almond milk, or soy milk. If you don't have buttermilk, you can also make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes before using.