Description
Delicious and wholesome Whole Wheat Pumpkin Pecan Pancakes made with nutrient-rich whole wheat flour and a perfect blend of pumpkin and warm spices. These pancakes are lightened with egg whites and enriched with chopped pecans, making a flavorful and healthy breakfast option. Ideal for fall or any time you crave a cozy, spiced pancake treat.
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)
Add-ins & Toppings
- 3 tbsp chopped pecans
- Cooking spray for the skillet
- 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 them together until evenly mixed.
- Combine Wet Ingredients: In a separate bowl, whisk together the low fat buttermilk, egg whites, canned pumpkin, pure maple syrup, canola oil, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir with a spoon until no dry spots remain. Carefully fold in the chopped pecans. Be careful not to overmix to keep the pancakes tender.
- Preheat Skillet: Heat a large skillet over medium-low heat. Lightly coat the skillet with cooking spray to prevent sticking.
- Cook Pancakes: Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges begin to set, approximately 2 minutes. Flip the pancakes and cook for another 1 1/2 to 2 minutes, or until golden and cooked through. Repeat with remaining batter.
- Serve: Serve the pancakes warm, topped with warmed maple syrup if desired for extra sweetness and flavor.
Notes
- Variations: Swap pecans for walnuts or omit nuts entirely based on preference or allergies.
- Sweet Additions: Add chocolate chips to the batter for a chocolate twist.
- Buttermilk Substitute: Powdered buttermilk can be used if fresh is unavailable.
- Dairy-Free Option: Substitute the buttermilk with your favorite dairy-free milk alternative.
- Gluten-Free Option: Replace whole wheat flour with an equal amount of gluten-free flour blend to make this recipe gluten-free.
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 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 3 mg
