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Whole Wheat Pumpkin Pancakes with Pecans

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Pumpkin pancakes made with whole wheat flour, pumpkin puree, pumpkin pie spices, and pecans are a delicious fall breakfast!

Whole Wheat Pumpkin Pecan Pancakes
Pumpkin Pancakes

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.

Pumpkin Pecan 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.

How to Make Pumpkin Pancakes

These easy pumpkin pancakes are done in just a few steps!

  1. Dry Ingredients: Combine the flour, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl.
  2. Wet Ingredients: Mix the buttermilk, egg whites, canned pumpkin, one tablespoon of maple syrup, oil, and vanilla in another bowl.
  3. Mix: Pour the dry ingredients into the wet and mix until there are no more dry spots. Then fold in the pecans. For moist pancakes, make sure not to overmix the batter.
  4. Cook: Heat a large skillet on medium-low heat and spray it with oil. Pour a quarter-cup of batter into the pan and flip over once the pancake starts to bubble. Cook for another couple of minutes, and then remove it from the heat. Repeat with the remaining batter.

How to Store Pancakes

You can make the pancake batter the day before to save time the morning you cook the pancakes. Cooked pancakes will last for about three days in the refrigerator or three months in the freezer. To freeze pancakes, store them in an airtight container and microwave them when ready to eat.

Pumpkin Pancake Variations:

  • 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.
  • Flour: You can use any whole wheat flour, I prefer white whole wheat. All-purpose flour works too.
  • Buttermilk: If you don’t have buttermilk, powdered buttermilk works fine too.
  • Dairy Free: swap the milk for your dairy free milk of choice
  • How to Make Gluten-free Pancakes: Substitute the flour for equal parts gluten-free flour.

pumpkin pancake batterhow to make pumpkin pancakesWhole Wheat Pumpkin Pecan Pancakes

More Healthy Pancake Recipes:

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Whole Wheat Pumpkin Pecan Pancakes

4.72 from 14 votes
7
Cals:234
Protein:10
Carbs:31
Fat:8
Whole wheat buttermilk pancakes made with pumpkin puree, pure maple syrup, pumpkin pie spice and pecans – a perfect lazy autumn Sunday morning breakfast.
Course: Breakfast, Brunch
Cuisine: American
Whole Wheat Pumpkin Pecan Pancakes
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Yield: 4 servings
Serving Size: 2 pancakes

Ingredients

  • 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

Instructions

  • 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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Video

Nutrition

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

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82 comments on “Whole Wheat Pumpkin Pancakes with Pecans”

  1. I made these the other day and they were amazing. Perfect for fall, i love pumpkin. Healthy spin on pancakes without sacrificing any flavour. They came out nice and thick too, fail proof recipe! Only thing I did different was use walnuts as I had no pecans at home. Turned out great!

  2. My friend cooked this for me once after Halloween because I don’t eat sweets too much. But I have my own version now, I just add lion’s mane mushroom powder from https://naturesrise.com

  3. These are very good and give you that pumpkin fix without any guilt. My only question was the recipe called for 2 tablespoons of maple syrup but only used 1 tablespoon in the recipe. Was the remaining 1 tablespoon for the drizzle? Otherwise great!

  4. Can you leave out the egg whites by any chance? I have a kiddo with an egg allergy and I’m not sure where the quantity ends up in the final recipe.

  5. I was browsing through older recipes and, as it’s now fall, these caught my eye – I’d LOVE to make these into waffles as I’ve got one of those single size waffle makers. What changes would need to be made for that to work, do you think?

  6. These are the best pumpkin pancakes I have ever eaten/made.  I make per recipe. They are super pumpkin-y which is what I want it to taste like.  Make these!

  7. Avatar photo
    Mary Connolly

    Loved this wonderful fall recipe. The pancakes were delish. Thanks for creating tasty recipes that don’t break the bank in calories. 

  8. AMAZING! The puree makes them so moist… nothing dry about this recipe! I did not have pecans but instead threw in some chocolate chips, which of course my toddler loved. A great fall breakfast to pair with your coffee!

  9. Avatar photo
    Christine LoMacchio

    Can this recipe be used in the pan sheet method? I’m thinking “yes,” but don’t know.

  10. Avatar photo
    Kathy Urbanek

    👍👍. Made this morning, were delicious!!  I’m going to add a bit more pumpkin pie spice to amp up the flavor next time, otherwise very good.

  11. Just had a craving for pumpkin pancakes for dinner. Made these and they were great. Next time I will use a few tablespoons of splenda in the mix. I like a sweeter pancake, as I do not use syrup. I used one egg instead of three whites.

    1. Just made these this morning, and I like a little sweeter pancake too. Next time I’ll try a bit of Splenda, but I also think it needs more pumpkin pie spice flavor.