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Whole Wheat Pumpkin Pancakes with Pecans

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Made with whole wheat flour, pumpkin puree, pumpkin pie spice, and pecans, these Pumpkin Pancakes are soft, fluffy, and filled with fall flavor. A quick and easy breakfast and the leftovers freeze well too.

Overhead view of a tall stack of pumpkin pancakes

The Best Pumpkin Pancakes

I’m not a big breakfast person. Usually, a green smoothie, a simple hard-boiled egg, yogurt 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.

Now that pumpkin season is here, I’ve been making these flapjacks – my girls think they are the best pumpkin pancakes. They are so good that no one even knows I use whole wheat flour instead of white flour.

These fluffy whole wheat pumpkin pancakes are perfect for pumpkin lovers! You can omit the pecans if you’re not a fan of nuts. If you don’t like pumpkin try these Whole Wheat Pancakes instead.

For more pumpkin recipes, this Pumpkin Butter is a must! Great on everything from Pumpkin Butter Crepes to yogurt or toast. And if you feel like baking, you must try this Pumpkin Banana Bread and Pumpkin Cream Cheese Muffins. For breakfast, I’m a huge fan of Pumpkin Overnight Oats and this Pumpkin Smoothie.

Syrup being poured over a stack of pumpkin pecan pancakes

Why You’ll Love This Pumpkin Pancake Recipe

  • Full of fall flavor. With pumpkin puree and pumpkin pie spice, these pumpkin pecan pancakes are filled with warm fall flavor in every bite.
  • Quick and easy. The batter comes together in just a few seconds and the cook time is just a few minutes per pancake, making these perfect for both weekends and weekdays.
  • Freeze well. I highly recommend making some extra pumpkin pecan pancakes so you can freeze them for later! You can easily reheat straight from the freezer.

What You’ll Need

This pumpkin pancake recipe requires just a handful of ingredients, most of which are pantry staples. Scroll down to the recipe card below for measurements.

  • Whole wheat flour – You can use any whole wheat flour, I prefer white whole wheat. All-purpose flour works too.
  • Baking powder – Helps the pancakes rice.
  • Salt
  • Spices – Pumpkin pie spice plus a bit of cinnamon give these pancakes the warm flavor.
  • Buttermilk – Low fat buttermilk adds a slight tang to the pancakes and helps to create super soft, fluffy pancakes.
  • Egg whites – Gives the pancakes some struction.
  • Canned pumpkin – Be sure to grab pure pumpkin puree, not pumpkin pie filling.
  • Maple syrup – Add flavor to the batter.
  • Canola oil – You can also use coconut oil.
  • Chopped pecans – Add texture to these pumpkin pecan pancakes.
  • Cooking spray – Prevents the pancakes from sticking.

How to Make Pumpkin Pancakes

These easy pumpkin pancakes are done in just a few steps. Scroll down to the recipe card for more detailed instructions.

  • Make the batter. Combine the dry ingredients. In a separate bowl, combine the buttermilk, egg whites, pumpkin, maple syrup, oil, and vanilla. Stir the dry ingredients in until no dry spots remain. Fold in the pecans.
  • Cook. Heat a skillet over medium-low and spray with oil. Pour a quarter-cup of batter into the pan and flip when the pancakes start to bubble. Cook for another few minutes then remove from heat. Repeat with the remaining batter.

Tips for Success

Here are a few things to keep in mind when making your pecan pancakes.

  • Avoid overmixing the batter. Overmixing the batter can lead to dry pancakes, so be sure to stir just until the ingredients are combined.
  • Make sure the pan is preheated. Before adding the batter, be sure that the pan has preheated so the batter begins to cook immediately. You can test it by dripping a small amount of batter onto the pan first.
  • When do you flip the pancakes? The top should be bubbling on these pumpkin spice pancakes and the bottom should easily release from the pan with a spatula. If you have to force it, they are not ready yet.
  • Make the batter in advance. You can make the pancake batter the day before to save time the morning you cook the pancakes.
A stack of Whole Wheat Pumpkin Pecan Pancakes with syrup

Pumpkin Pancake Variations

These are many different ways to customize this pancake recipe. Here are a few ideas.

  • Nuts: If you don’t have pecans, swap them for another nut, like walnuts. You can also omit them if you prefer.
  • Chocolate: Add some chocolate chips for those chocolate lovers.
  • Buttermilk: If you don’t have buttermilk, powdered buttermilk works fine too.
  • Dairy Free: Swap the milk for your dairy free milk of choice
  • Gluten-free Pancakes: Substitute the flour for equal parts gluten-free flour.

Serving Suggestions

Top your pumpkin spice pancakes with some warm maple syrup and/or butter as desired. You can enjoy them as a meal on their own or add a few sides.

I like to go for savory, high-protein sides like these scrambled eggs, some bacon, or turkey sausage.

Proper Storage

  • Fridge. Pumpkin pancakes can be stored covered with plastic or in an airtight container for up to three days.
  • Freezer. Once they’ve cooled completely, you can also wrap them in plastic wrap and freeze for up to 3 months.
  • Reheat. You can reheat your pumpkin pancakes in the microwave, about 30-60 seconds if they’ve been in the fridge and 90 seconds from frozen.

More Healthy Pancake Recipes:

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Whole Wheat Pumpkin Pecan Pancakes

4.77 from 17 votes
Made with whole wheat flour, pumpkin puree, pumpkin pie spice, and pecans, these Pumpkin Pancakes are soft, fluffy, and filled with fall flavor. A quick and easy breakfast and the leftovers freeze well too.
Course: Breakfast, Brunch
Cuisine: American
Whole Wheat Pumpkin Pecan Pancakes
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Yield: 4 servings
Serving Size: 2 pancakes


  • 1 cup whole wheat flour, I prefer white whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 cup low fat buttermilk
  • 3 large egg whites
  • 1/4 cup canned pumpkin
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla
  • 2 tsp canola oil, or coconut oil
  • 3 tbsp chopped pecans
  • cooking spray
  • warmed maple syrup, optional for topping


  • Mix all dry ingredients (first 5 ingredients) in a bowl.
  • Combine buttermilk, egg whites, canned pumpkin, 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.

Last Step:

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Serving: 2 pancakes, Calories: 234 kcal, Carbohydrates: 31 g, Protein: 10 g, Fat: 8 g, Saturated Fat: 0.5 g, Cholesterol: 3 mg, Sodium: 497 mg, Fiber: 4 g, Sugar: 11 g