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4.8 from 51 votes

Whole Wheat Pumpkin Pecan Pancakes

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 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 234 kcal
Course: Breakfast , Brunch
Cuisine: American

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

    Cup of Yum
  1. Mix all dry ingredients (first 5 ingredients) in a bowl.
  2. Combine buttermilk, egg whites, canned pumpkin, maple syrup, oil and vanilla in a bowl and mix until smooth.
  3. 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.
  4. Heat a large skillet on medium-low heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter.
  5. 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.
  6. To serve, top with warmed maple syrup.

Nutrition Information

Serving 2pancakes Calories 234kcal (12%) Carbohydrates 31g (10%) Protein 10g (20%) Fat 8g (12%) Saturated Fat 0.5g (3%) Cholesterol 3mg (1%) Sodium 497mg (21%) Fiber 4g (16%) Sugar 11g (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 234

% Daily Value*

Serving 2pancakes
Calories 234kcal 12%
Carbohydrates 31g 10%
Protein 10g 20%
Fat 8g 12%
Saturated Fat 0.5g 3%
Cholesterol 3mg 1%
Sodium 497mg 21%
Fiber 4g 16%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.