Whole Wheat Pumpkin Pecan Pancakes

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

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

Other fabulous Fall inspired pancake recipes I love are Pumpkin Spice Pancakes with Pumpkin Butter and 4-ingredient Flourless Banana Nut Pancakes. Even Eggnog Pancakes and Heart Shaped Chocolate Chip Banana Pancakes.

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 flapjacks – they are so good no one knows I use whole wheat flour in place of white flour. Happy Sunday!

If you don’t have pecans you can substitute another nut like walnuts. You might even add some chocolate chips for those chocolate lovers. For gluten free version, you can substitute the flour for equal parts gluten free flour.

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

8
Freestyle Points
234
Calories
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 45 mins
Yield: 4 servings
COURSE: Breakfast, Brunch
CUISINE: American
Whole wheat buttermilk pancakes made with pumpkin puree, pure maple syrup, pumpkin pie spice and pecans – a perfect lazy autumn 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)

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.

Nutrition

Serving: 2pancakes, Calories: 234kcal, Carbohydrates: 31g, Protein: 10g, Fat: 8g, Saturated Fat: 0.5g, Cholesterol: 3mg, Sodium: 497mg, Fiber: 4g, Sugar: 11g
Freestyle Points: 8
Points: +6
Keywords: healthy pumpkin pancakes, pumpkin breakfast recipes, pumpkin pancakes, pumpkin spice pancakes, Whole Wheat Pumpkin Pecan Pancakes

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