If you’re craving a cozy, wholesome breakfast that fills your kitchen with the scent of autumn, you’re going to adore this Whole Wheat Pumpkin Pecan Pancakes Recipe. I absolutely love how these pancakes come out fluffy yet hearty, packed with nutty pecans and warm pumpkin spice flavors that make every bite feel like a small celebration of fall. Whether it’s weekend brunch or a special holiday morning, these pancakes bring that “wow” factor effortlessly.
When I first tried this Whole Wheat Pumpkin Pecan Pancakes Recipe, I was amazed at how simple ingredients come together to make something so deliciously satisfying. Using whole wheat flour gives the pancakes a nutty depth and fiber boost, and the pecans add that perfect crunch. You’ll find that this recipe is a wonderful way to sneak in some wholesome nutrition without compromising on flavor or fun at the table.
Why You’ll Love This Recipe
- Wholesome Ingredients: Made with whole wheat flour and pumpkin for a nourishing, fiber-rich breakfast.
- Perfect Fall Flavors: Cinnamon, pumpkin pie spice, and pecans create a cozy, seasonal taste.
- Easy and Quick: Ready in about 20 minutes, great for busy mornings or lazy weekends.
- Family Favorite: My crew goes crazy for these – they’re a guaranteed crowd-pleaser.
Ingredients You’ll Need
All the ingredients for this Whole Wheat Pumpkin Pecan Pancakes Recipe are pantry-friendly staples, with a few seasonal twists. I love using white whole wheat flour because it’s milder in flavor but still packed with fiber. Choosing canned pumpkin keeps things simple and consistent for that rich, smooth texture.
- Whole wheat flour: I prefer white whole wheat for its lighter taste and texture, but regular whole wheat works too.
- Baking powder: Helps give those pancakes a nice fluffy lift.
- Salt: Just a pinch to balance the sweetness.
- Cinnamon: Adds a warm, aromatic touch perfect for pumpkin.
- Pumpkin pie spice: The secret blend that brings those classic autumn vibes.
- Low fat buttermilk: Makes the batter tender and adds a subtle tang; powdered buttermilk works as well.
- Egg whites: Lighten the batter without extra fat.
- Canned pumpkin: Use pure pumpkin, not pumpkin pie filling, for true flavor.
- Pure maple syrup: Adds natural sweetness and depth.
- Vanilla: Enhances all the flavors wonderfully.
- Canola or coconut oil: Keeps pancakes moist and helps with cooking.
- Chopped pecans: For that lovely crunch and nutty richness.
- Cooking spray: Ensures pancakes don’t stick to the pan.
- Warmed maple syrup (optional): Perfect for drizzling on top and that extra touch of sweetness.
Variations
I love that this Whole Wheat Pumpkin Pecan Pancakes Recipe is such a great base to play around with. Over time, I’ve discovered a few tweaks that keep the pancakes exciting and adaptable to different diets or tastes—you should definitely experiment too!
- Nut Swap: If you don’t have pecans, walnuts or almonds work beautifully, or omit nuts altogether to keep them simple.
- Chocolate Lover’s: Toss in some chocolate chips for a sweet surprise in every bite—perfect for kids or dessert pancakes.
- Dairy-Free: Substitute buttermilk for almond, oat, or coconut milk with a splash of vinegar to keep that tangy tang.
- Gluten-Free: Use a gluten-free flour blend instead of whole wheat flour and adjust the baking powder if needed.
How to Make Whole Wheat Pumpkin Pecan Pancakes Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the whole wheat flour, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl. This ensures your spices and leavening agents are evenly distributed so every pancake has that perfect balance of flavor and fluffiness. I usually sift or whisk for about 30 seconds to avoid clumps.
Step 2: Combine Wet Ingredients
In a separate bowl, stir together the buttermilk, egg whites, canned pumpkin, maple syrup, oil, and vanilla until smooth. I find it easiest to use a whisk here to break up the pumpkin and get a silky mixture. If the pumpkin feels too thick, the buttermilk balances it out nicely.
Step 3: Bring Wet and Dry Together
Pour the wet ingredients into the dry mix and stir gently with a spoon until no dry flour patches remain. Be careful not to overmix; the batter should be slightly lumpy—that’s what keeps the pancakes tender. Finally, fold in the chopped pecans for that signature crunch.
Step 4: Cook the Pancakes
Heat a large skillet over medium-low heat and lightly coat it with cooking spray. Scoop about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2 minutes, then flip and cook another 1½ to 2 minutes until golden brown. Don’t rush the cooking—medium-low heat makes all the difference for even, tender pancakes.
Step 5: Serve and Enjoy
Serve these beauties warm, drizzled with warmed maple syrup if you like, and watch the smiles around your table. My family especially loves when I add a pat of butter and a sprinkle of extra pecans on top for that extra indulgence.
Pro Tips for Making Whole Wheat Pumpkin Pecan Pancakes Recipe
- Use White Whole Wheat Flour: It gives a lighter texture and mild flavor, perfect if you’re worried about whole wheat tasting too heavy.
- Don’t Overmix the Batter: Slight lumps are good for tender pancakes; overmixing will make them tough.
- Control Your Heat: Cooking on medium-low avoids burning and ensures even cooking through.
- Fresh Pecans Are Key: Toast your pecans lightly if you can — it elevates their flavor and crunch.
How to Serve Whole Wheat Pumpkin Pecan Pancakes Recipe
Garnishes
I’m a big fan of simple, fresh garnishes here. A drizzle of warm maple syrup is a classic, but I often sprinkle on extra chopped pecans for crunch and add a dollop of whipped cream or Greek yogurt for a creamy balance. Sometimes a dash of cinnamon on top brightens the presentation and flavor even more.
Side Dishes
To round out the meal, I like pairing these pancakes with crispy turkey bacon or a side of fresh fruit like sliced apples or oranges. Sometimes I serve a warm, spiced chai or coffee on the side to complement the flavors perfectly.
Creative Ways to Present
For special occasions, try stacking the pancakes with layers of mascarpone cheese and a sprinkle of toasted pecans in between. You could even create mini pancake stacks on skewers for a fun party platter. Adding edible flowers like pansies or marigolds gives a pop of color that wows guests visually.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare in my house!), I like to stack the pancakes with parchment paper between layers and keep them in an airtight container in the fridge. They stay moist and flavorful for 2-3 days, making quick breakfasts easy during the week.
Freezing
These pancakes freeze beautifully! After cooking, cool completely, then freeze in a single layer on a tray before transferring to a zip-top bag with parchment paper between layers to avoid sticking. This way, you can pull out a portion and defrost as needed without losing quality.
Reheating
To reheat, I prefer using a toaster or toaster oven for a crisp edge or a microwave wrapped in a damp paper towel for a quicker, softer finish. Avoid overheating to prevent drying out—40 to 60 seconds usually does the trick.
FAQs
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Can I use regular whole wheat flour instead of white whole wheat?
Absolutely! Regular whole wheat flour works fine but has a stronger, nuttier flavor and a denser texture. If you’re new to whole wheat baking, white whole wheat flour provides a milder taste and lighter pancakes, but both are delicious and nutritious.
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What if I don’t have buttermilk?
No worries! You can make a buttermilk substitute by mixing regular milk with a tablespoon of vinegar or lemon juice and letting it sit for 5 minutes before using. Alternatively, powdered buttermilk works well and keeps longer in the pantry.
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Can I make these dairy-free or vegan?
You can swap the buttermilk for a plant-based milk mixed with vinegar for tanginess, use coconut or canola oil as stated, and replace the egg whites with a flax egg or commercial egg replacer. Keep in mind the texture might be slightly different but still delicious.
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How do I prevent pancakes from sticking to the pan?
Make sure to preheat your skillet on medium-low heat before adding cooking spray or oil, and avoid pouring batter onto a cold pan. Using non-stick pans helps too. Wiping excess oil between batches ensures a consistent cooking surface.
Final Thoughts
This Whole Wheat Pumpkin Pecan Pancakes Recipe has become one of my go-to breakfasts when I want something that’s both wholesome and special. It’s incredibly satisfying to serve these pancakes up warm, knowing they’re packed with good-for-you ingredients but still taste like a treat. If you love bringing a bit of seasonal joy into your kitchen, I wholeheartedly recommend giving this recipe a try—you’ll be amazed at how it brightens your morning and fills your home with those irresistible autumn aromas.
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Whole Wheat Pumpkin Pecan Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings (about 8 pancakes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
These Whole Wheat Pumpkin Pecan Pancakes are a delightful twist on classic pancakes, combining wholesome whole wheat flour, seasonal pumpkin, and crunchy pecans. Perfectly spiced with cinnamon and pumpkin pie spice, these pancakes are fluffy, nutritious, and lightly sweetened with maple syrup. Ideal for a cozy breakfast or brunch, they’re easy to customize with nuts, chocolate chips, or dairy-free alternatives.
Ingredients
Dry Ingredients
- 1 cup whole wheat flour (preferably white whole wheat flour)
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
Wet Ingredients
- 1 cup low fat buttermilk
- 3 large egg whites
- 1/4 cup canned pumpkin
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 2 tsp canola oil (or coconut oil)
Additional
- 3 tbsp chopped pecans
- Cooking spray
- Warmed maple syrup (optional for topping)
Instructions
- Mix Dry Ingredients: In a large bowl, combine whole wheat flour, baking powder, salt, cinnamon, and pumpkin pie spice. Stir until evenly mixed.
- Prepare Wet Ingredients: In a separate bowl, whisk together buttermilk, egg whites, canned pumpkin, pure maple syrup, canola oil, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir with a spoon until no dry spots remain. Be careful not to over-mix to keep the pancakes light and fluffy. Fold in the chopped pecans last.
- Heat Skillet: Preheat a large skillet over medium-low heat. Lightly coat the surface with cooking spray to prevent sticking.
- Cook Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for approximately 2 minutes, or until bubbles start forming on the surface and the edges begin to set.
- Flip Pancakes: Carefully flip the pancakes and cook for an additional 1 1/2 to 2 minutes until golden brown and cooked through. Repeat with the remaining batter.
- Serve: Serve the pancakes hot, topped with warmed maple syrup if desired.
Notes
- You can substitute pecans with walnuts or omit nuts entirely based on preference.
- For a chocolate twist, add chocolate chips to the batter.
- If you don’t have buttermilk, powdered buttermilk reconstituted with water works well.
- To make this recipe dairy-free, replace buttermilk with your favorite dairy-free milk alternative.
- For gluten-free pancakes, substitute the whole wheat flour with an equal amount of gluten-free flour.
Nutrition
- Serving Size: 2 pancakes
- Calories: 234 kcal
- Sugar: 11 g
- Sodium: 497 mg
- Fat: 8 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 3 mg
