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 are Pumpkin Spice Pancakes with Pumpkin Butter4-ingredient Flourless Banana Nut Pancakes, 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 muffins – they are so good no one knows I use whole wheat flour in place of white flour. Happy Sunday!

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

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