
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
- 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.
Cup of Yum
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.