If you’re looking for a cozy breakfast that feels like a warm hug on a plate, you’re going to love this Whole Wheat Pumpkin Pecan Pancakes Recipe. I love how these pancakes combine the hearty goodness of whole wheat with the subtle sweetness of pumpkin and the delightful crunch of pecans. They’re perfect for those crisp fall mornings or anytime you want to bring a little seasonal magic to your table.
When I first tried this recipe, I was blown away by how fluffy and flavorful the pancakes turned out—plus, they’re made with wholesome ingredients that keep things balanced. You’ll find that these pancakes are not only delicious but also satisfying and nourishing. Once you try this Whole Wheat Pumpkin Pecan Pancakes Recipe, it might just become your new weekend go-to breakfast!
Why You’ll Love This Recipe
- Whole Grain Goodness: Using whole wheat flour gives these pancakes a nutty flavor and extra fiber you’ll appreciate.
- Perfect Fall Flavors: The pumpkin and warm spices make every bite taste like autumn in your kitchen.
- Easy to Customize: Whether you want to swap nuts or make it dairy-free, this recipe is super flexible.
- Family Favorite: My family goes crazy for these pancakes, especially when topped with a drizzle of warm maple syrup.
Ingredients You’ll Need
Each ingredient has a role in making this Whole Wheat Pumpkin Pecan Pancakes Recipe shine. I always recommend using white whole wheat flour—it’s lighter and less dense but still brings plenty of fiber and flavor. And the combo of pumpkin and spices? It’s pure magic.
- Whole wheat flour: I prefer white whole wheat for a lighter texture without sacrificing the benefits of whole grains.
- Baking powder: This helps your pancakes rise and stay fluffy, so don’t skip it.
- Salt: Just a pinch to balance the sweetness and enhance flavors.
- Cinnamon: Adds warmth and pairs beautifully with the pumpkin.
- Pumpkin pie spice: A blend of spices that really brings out that cozy fall vibe.
- Low fat buttermilk: Keeps the batter tender; if you don’t have buttermilk, powdered buttermilk works great too.
- Egg whites: They lighten the batter, making the pancakes fluffy without extra fat.
- Canned pumpkin: Gives you that moist texture and pumpkin flavor year-round.
- Pure maple syrup: Used in the batter to add natural sweetness and depth.
- Vanilla: Enhances the overall flavor profile for a lovely aroma.
- Canola oil (or coconut oil): Adds moisture and richness without overpowering the flavors.
- Chopped pecans: For crunch and a nutty touch; walnuts work as a substitute.
- Cooking spray: To lightly grease your pan without adding excess oil.
- Warmed maple syrup (optional): The perfect topping to make these pancakes irresistible.
Variations
I love how adaptable this Whole Wheat Pumpkin Pecan Pancakes Recipe is—you can easily tweak it to suit what you have on hand or your dietary needs. I’ve experimented with several spins on this, and it’s always a hit no matter what I add or swap out.
- Nuts: If you don’t have pecans, walnuts or even toasted almonds add a nice crunch and flavor.
- Chocolate lovers: Toss in a handful of chocolate chips. I did this once for a weekend brunch, and it was a total game-changer.
- Dairy-free: Simply use your favorite plant-based milk instead of buttermilk—almond or oat milk works wonderfully.
- Gluten-free: Substitute the whole wheat flour with a gluten-free all-purpose blend for a tasty GF option.
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. Getting these dry ingredients evenly combined ensures the spices are well distributed and your pancakes cook evenly. This step is quick but important for a well-balanced flavor.
Step 2: Combine the Wet Ingredients
In a separate bowl, mix the buttermilk, egg whites, canned pumpkin, maple syrup, oil, and vanilla until smooth. I find using a whisk here helps get a nice even consistency without lumps. The pumpkin gives the batter a gorgeous orange hue you’ll love.
Step 3: Bring It All Together and Fold in Pecans
Pour the wet ingredients into the dry and gently stir until there are no dry streaks—avoid over-mixing to keep pancakes light and fluffy. Then fold in the chopped pecans carefully. I like to leave a few pecan pieces on top of the batter for some extra crunch after cooking.
Step 4: Cook Your Pancakes to Perfection
Heat a large skillet over medium-low heat and lightly spray with cooking spray. Pour about 1/4 cup of batter for each pancake. When you see bubbles forming on top and the edges start to look set, about 2 minutes, flip and cook for another 1 1/2 to 2 minutes on the other side. Patience here is key—cooking on medium-low heat prevents burning while allowing the pancake center to cook through.
Step 5: Serve Warm with Maple Syrup
Once they’re cooked through, stack your pancakes and top with warmed maple syrup. This simple finishing touch takes these pancakes over the top, adding sweetness and a beautiful glossy look. Trust me, your kitchen will smell amazing!
Pro Tips for Making Whole Wheat Pumpkin Pecan Pancakes Recipe
- Don’t Overmix: Stir the batter just until combined; overmixing makes dense pancakes.
- Low and Slow Cooking: Cooking on medium-low heat avoids burnt outsides and raw centers.
- Use White Whole Wheat Flour: It gives you whole grain benefits but a lighter texture and taste.
- Add Pecans Last: Fold them in gently to keep those delicious nutty chunks intact.
How to Serve Whole Wheat Pumpkin Pecan Pancakes Recipe
Garnishes
I love to top these pancakes with a drizzle of warm maple syrup—pure maple, no additives, really complements the pumpkin and pecans. Sometimes I sprinkle a few extra chopped pecans or a dash of cinnamon on top for that extra wow factor. If you want a little fresh pop, adding sliced bananas or fresh berries is wonderful too.
Side Dishes
These pancakes pair so nicely with crispy turkey bacon or a fresh fruit salad to balance the warm spices. On chilly mornings, I also enjoy them alongside scrambled eggs or a simple yogurt parfait for a complete meal that keeps everyone happy.
Creative Ways to Present
For a brunch party, I once stacked these pancakes tall and topped them with toasted pecans, a dollop of whipped cream, and a sprinkle of cinnamon sugar. Wrapping individual stacks in parchment paper tied with twine makes for a charming presentation if you’re serving guests. Little touches like these bring out the festive feel of the dish.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover pancakes in an airtight container in the refrigerator for up to 3 days. To prevent them from sticking together, I separate layers with parchment paper. This way, you can enjoy the same delicious pancakes without wasting a bite!
Freezing
Freezing these pancakes works beautifully. I lay them flat on a baking sheet to freeze individually, then transfer to a freezer bag. They keep well for up to 2 months, perfect for busy mornings when you need a quick, tasty breakfast fix.
Reheating
When reheating, I prefer warming pancakes in a skillet over low heat to keep their crisp edges and soft centers. You can also microwave them covered with a damp paper towel for about 30 seconds if you’re in a hurry—just avoid overheating to keep them moist.
FAQs
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Can I use regular all-purpose flour instead of whole wheat?
Yes, you can substitute all-purpose flour for whole wheat if you prefer a lighter texture or if that’s what you have on hand. Just be aware that the flavor will be less nutty and you’ll miss some of the added fiber from the whole wheat.
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What can I use if I don’t have buttermilk?
If you don’t have buttermilk, you can mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. Powdered buttermilk is also a great substitute and works well in this recipe.
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How do I prevent my pancakes from being soggy?
Cooking them on medium-low heat ensures they cook through without burning, which helps avoid sogginess. Also, don’t pour the batter too thick—about 1/4 cup per pancake is ideal for even cooking.
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Can I add other mix-ins besides pecans?
Absolutely! Walnuts, chocolate chips, or even dried cranberries make tasty additions. Just fold them in gently at the last step to keep the batter’s texture just right.
Final Thoughts
This Whole Wheat Pumpkin Pecan Pancakes Recipe holds a special place in my kitchen—it’s the kind of recipe I turn to when I want something comforting, flavorful, and a little bit seasonal. It has that perfect balance of wholesome goodness and indulgence that makes breakfast feel like a celebration. I really hope you give this recipe a try and that it brings as much joy to your mornings as it has to mine.
Print
Whole Wheat Pumpkin Pecan Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings (approximately 4 pancakes per serving)
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Description
Delight in these wholesome Whole Wheat Pumpkin Pecan Pancakes, perfectly spiced with pumpkin pie seasoning and enriched with crunchy pecans. A nutritious twist on a classic breakfast favorite, these pancakes combine the heartiness of whole wheat flour with the seasonal warmth of pumpkin, producing fluffy, flavorful pancakes ideal for a cozy morning meal.
Ingredients
Dry Ingredients
- 1 cup whole wheat flour (white whole wheat flour preferred)
- 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)
Add-ins & Toppings
- 3 tbsp chopped pecans
- Cooking spray
- Warmed maple syrup (optional for topping)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, baking powder, salt, cinnamon, and pumpkin pie spice until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the buttermilk, egg whites, canned pumpkin, pure maple syrup, canola oil, and vanilla extract until smooth and well blended.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients, stirring gently with a spoon until no dry spots remain. Carefully fold in the chopped pecans, ensuring not to overmix to keep the batter light and fluffy.
- Preheat Skillet: Heat a large skillet over medium-low heat and lightly coat it with cooking spray to prevent sticking.
- Cook Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook for about 2 minutes or until bubbles form on the surface and the edges begin to set. Flip the pancakes gently and cook for an additional 1.5 to 2 minutes until golden brown and cooked through.
- Serve: Repeat with the remaining batter. Serve the pancakes warm, topped with optional warmed maple syrup for extra sweetness.
Notes
- Feel free to substitute pecans with walnuts or your favorite nuts, or omit them entirely for a nut-free option.
- Add chocolate chips to the batter for a chocolaty twist.
- If you don’t have fresh buttermilk, powdered buttermilk works perfectly as a substitute.
- Swap regular milk with your preferred dairy-free milk to make this recipe dairy-free.
- For gluten-free pancakes, replace whole wheat flour with an equal amount of gluten-free flour blend.
Nutrition
- Serving Size: 2 pancakes
- Calories: 234 kcal
- Sugar: 11 g
- Sodium: 497 mg
- Fat: 8 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 3 mg
