Whole wheat buttermilk pancakes made with pumpkin puree, pure maple syrup, pumpkin pie spice and pecans – a perfect lazy autumn Sunday morning breakfast.
Yield: 4 servings
5 from 1 vote

Whole Wheat Pumpkin Pecan Pancakes

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 45 mins
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
Blue Smart Points: 8
Green Smart Points: 8
Purple Smart Points: 8
Points +: 6