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

Scale

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)

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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