Whole Wheat Pumpkin Pecan Pancakes

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

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

I’m not a big breakfast person, usually a green smoothie, a simple hard boiled egg or some overnight oats in a jar is all I need to keep me fueled until lunch. But on Sundays, we wake up a little later and have more time to make a more extravagant breakfast. My kids love pancakes so I often treat them to Sunday pancakes. Now that pumpkin season is here, I’ve been making these nutty pumpkin muffins – they are so good no one knows I use whole wheat flour in place of white flour. Happy Sunday!

Whole Wheat Pumpkin Pecan Pancakes

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

Ingredients:

  • 1 cup white whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 cup buttermilk
  • 3 large egg whites
  • 1/4 cup canned pumpkin
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla
  • 2 tsp oil
  • 3 tbsp chopped pecans
  • cooking spray
  • warmed maple syrup, for topping (extra)

Directions:

  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.

Nutrition Information

Yield: 4 servings, Serving Size: 2 pancakes

  • Amount Per Serving:
  • Smart Points: 8
  • Points +: 6
  • Calories: 234
  • Total Fat: 8g
  • Saturated Fat: g
  • Cholesterol: 3mg
  • Sodium: 497mg
  • Carbohydrates: 31g
  • Fiber: 4g
  • Sugar: 11g
  • Protein: 10g