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.
Prep Time: 10 minutesmins
Cook Time: 10 minutesmins
Total Time: 20 minutesmins
Yield: 4servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients
1cupwhole wheat flour(I prefer white whole wheat flour)
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.