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Pumpkin pancakes made with whole wheat flour, pumpkin puree, pumpkin pie spices, and pecans are a delicious fall breakfast!
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.
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!
- Dry Ingredients: Combine the flour, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl.
- Wet Ingredients: Mix the buttermilk, egg whites, canned pumpkin, one tablespoon of maple syrup, oil, and vanilla in another bowl.
- 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.
- 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.
More Healthy Pancake Recipes:
Your comments are helpful!! If you’ve tried this Pumpkin Pancake recipe or any other recipe on Skinnytaste, don’t forget to rate the recipe and leave me a comment below! And if you took some photos of it, share it with me on Instagram!
Whole Wheat Pumpkin Pecan Pancakes
7
234 Cals 10 Protein 31 Carbs 8 Fats
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Whole wheat buttermilk pancakes made with pumpkin puree, pure maple syrup, pumpkin pie spice and pecans – a perfect lazy autumn Sunday morning breakfast.
- 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
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Mix all dry ingredients (first 5 ingredients) in a bowl.
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Combine buttermilk, egg whites, canned pumpkin, maple syrup, oil and vanilla in a bowl and mix until smooth.
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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.
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Heat a large skillet on medium-low heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter.
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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.
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To serve, top with warmed maple syrup.
Serving: 2pancakes, Calories: 234kcal, Carbohydrates: 31g, Protein: 10g, Fat: 8g, Saturated Fat: 0.5g, Cholesterol: 3mg, Sodium: 497mg, Fiber: 4g, Sugar: 11g
WW Points Plus: 6
Keywords: healthy pumpkin pancakes, pumpkin breakfast recipes, pumpkin pancakes, pumpkin spice pancakes, Whole Wheat Pumpkin Pecan Pancakes
