Whole Wheat Pumpkin Pecan Pancakes Recipe

Whole Wheat Pumpkin Pecan Pancakes Recipe

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

  1. Mix the flour, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl.

  2. Combine the buttermilk, egg whites, canned pumpkin, 1 tablespoon of maple syrup, oil and vanilla in a bowl, then mix until smooth.

  3. Combine the wet ingredients with the dry, then mix well with a spoon until there are no more dry spots. Fold in the pecans.

  4. Heat a large skillet on medium-low heat, then spray oil to lightly coat.

  5. Pour in ¼ cup of pancake batter.

  6. 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.

  7. Repeat with the remainder of the batter.

  8. 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

  1. Mix all dry ingredients (first 5 ingredients) in a bowl.

  2. Combine buttermilk, egg whites, canned pumpkin, 1 tbsp maple syrup, oil and vanilla in a bowl and mix until smooth.

  3. 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.

  4. Heat a large skillet on medium-low heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter.

  5. 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.

  6. To serve, top with warmed maple syrup.

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!

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