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
Scale
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
