You’re going to fall in love with this Whole Wheat Pumpkin Pecan Pancakes Recipe – it’s the perfect cozy breakfast that feels indulgent without any guilt. I love how the pumpkin adds a subtle sweetness and moistness that pairs wonderfully with the warm spices and crunchy pecans. These pancakes are just right for chilly fall mornings, but honestly, I find myself making them all year round because they’re that good!
What makes this Whole Wheat Pumpkin Pecan Pancakes Recipe really shine is the balance between wholesome ingredients and delicious flavor. Using whole wheat flour gives them a hearty texture, but the canned pumpkin keeps them tender and soft. Plus, the pecans add just the right crunch, making every bite satisfying. If you want a pancake that’s both nutritious and something you’ll actually look forward to eating, this recipe has got your back.
Why You’ll Love This Recipe
- Wholesome Ingredients: Whole wheat flour and pumpkin add fiber, vitamins, and a natural sweetness.
- Perfectly Spiced: The pumpkin pie spice and cinnamon create that warm, comforting flavor we all crave.
- Easy to Make: Quick to prepare and cooks in about 20 minutes – great for busy mornings.
- Customizable: You can tweak nuts, spices, or add-ins to fit your taste or dietary needs.
Ingredients You’ll Need
Each ingredient in this Whole Wheat Pumpkin Pecan Pancakes Recipe plays an important role in flavor and texture – whole wheat flour gives a nutty depth, while spices and pumpkin bring that seasonal flair. When shopping, opt for fresh spices and good-quality canned pumpkin for the best results.
- Whole wheat flour: I recommend white whole wheat flour because it’s lighter but still packed with nutrients.
- Baking powder: This helps your pancakes rise and become fluffy.
- Salt: Just a pinch to balance all the flavors.
- Cinnamon: Freshly ground cinnamon is magic for that warm aroma.
- Pumpkin pie spice: This blend is what makes these pancakes uniquely delicious.
- Low fat buttermilk: Makes the batter tangy and tender – if you don’t have it, powdered buttermilk or dairy-free alternatives work well.
- Egg whites: Using only whites keeps the pancakes light without sacrificing protein.
- Canned pumpkin: Be sure to use 100% pure pumpkin, not pumpkin pie filling, for the best taste.
- Pure maple syrup: Adds natural sweetness inside the batter and again for topping if you like.
- Vanilla extract: Deepens the flavor complexity.
- Canola or coconut oil: Keeps the pancakes moist and helps them cook evenly.
- Chopped pecans: Give a lovely crunch; you could swap for walnuts or omit if preferred.
- Cooking spray: To lightly coat your skillet and prevent sticking.
Variations
I love to keep this recipe flexible depending on what I have on hand or my mood – and honestly, these tweaks never disappoint. You can easily make this recipe your own and still end up with pancakes that everyone will go crazy for.
- Nut swaps: I’ve swapped pecans with walnuts or almonds when out of pecans—still great texture and flavor.
- Chocolate chips: Adding a handful of mini chocolate chips makes these pancakes perfect for a little weekend treat.
- Dairy-free version: Use almond or oat milk in place of buttermilk and coconut oil instead of canola for a dairy-free delight.
- Gluten-free option: Substitute whole wheat flour with a gluten-free flour blend; just be sure it contains baking powder.
How to Make Whole Wheat Pumpkin Pecan Pancakes Recipe
Step 1: Mix the Dry Ingredients
Grab a medium bowl and whisk together the whole wheat flour, baking powder, salt, cinnamon, and pumpkin pie spice. This step is key because it evenly distributes the leavening agents and spices, so you get a consistent flavor and fluffy texture.
Step 2: Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk, egg whites, canned pumpkin, maple syrup, oil, and vanilla until you have a smooth batter. This mixture comes together quickly, and I like to whisk it until I see no lumps—makes the pancakes super tender.
Step 3: Mix Wet and Dry Together, Then Fold in Pecans
Pour the wet ingredients into the dry, then gently stir with a spoon just until there are no dry flour spots left. Don’t over-mix here — over-mixing means tough pancakes. Lastly, fold in the chopped pecans carefully for that delightful crunch.
Step 4: Cook Your Pancakes
Heat a large skillet or griddle over medium-low heat and spray lightly with cooking spray—too hot and they’ll brown too quickly without cooking through. Pour 1/4 cup of batter per pancake. Wait until bubbles form on the surface and edges look set (about 2 minutes) before flipping. Cook for another 1.5 to 2 minutes on the second side until golden and cooked through. Repeat with remaining batter.
Step 5: Serve Warm with Maple Syrup
Serve them straight off the griddle topped with warmed maple syrup if you like. I find warming the syrup ahead really softens the flavors and makes drizzling easier – a small step that makes a big difference!
Pro Tips for Making Whole Wheat Pumpkin Pecan Pancakes Recipe
- Use White Whole Wheat: I prefer white whole wheat flour for a softer, less dense pancake compared to regular whole wheat.
- Don’t Overmix: Mixing just until combined keeps pancakes tender and fluffy—overmixing develops gluten which makes them chewy.
- Cook on Medium-Low Heat: Pancakes cook evenly and don’t burn when the heat is moderate; patience pays off!
- Warm Your Syrup: Heating maple syrup before serving makes it silky and easier to drizzle, enhancing the total experience.
How to Serve Whole Wheat Pumpkin Pecan Pancakes Recipe
Garnishes
When I serve these pancakes, I usually top them with a dusting of powdered sugar or a few extra toasted pecans for texture. A dollop of whipped cream or Greek yogurt can add a nice creamy contrast that balances out the spices beautifully.
Side Dishes
I love pairing them with crisp apple slices or a fruit compote for some fresh acidity. A side of turkey bacon or scrambled eggs adds protein and makes it a hearty brunch that keeps everyone full for hours.
Creative Ways to Present
For special occasions, I’ve stacked the pancakes layered with cream cheese frosting and sprinkled chopped pecans between the layers to create a “pumpkin pancake cake.” It’s a fun twist that guests always rave about!
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers, I usually let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days. They reheat beautifully and still keep their moist texture.
Freezing
I like to freeze extra pancakes in a single layer on a baking sheet, and once frozen, transfer them to a freezer bag. This way, they won’t stick together and you can pull out just what you need for a quick breakfast anytime.
Reheating
To reheat, I pop frozen pancakes in a toaster or toaster oven for a few minutes—this method helps keep a nice crisp edge. Microwaving works too but can make them a bit soggy if you’re not careful.
FAQs
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Can I use regular all-purpose flour instead of whole wheat?
Absolutely! While this recipe is designed for whole wheat flour to add extra nutrition and texture, using all-purpose flour will yield lighter pancakes. You might lose a bit of the nutty flavor, but the pancakes will still be delicious.
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What if I don’t have buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes. This will give a similar tang and acidity needed for the pancakes to rise well.
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Can I make these pancakes vegan?
You can adapt this recipe for a vegan diet by swapping out egg whites for flax eggs or a commercial egg replacer, using a plant-based milk with a bit of vinegar instead of buttermilk, and choosing coconut oil or another vegan-friendly oil. The texture might be slightly different, but still tasty.
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How do I prevent the pancakes from turning out dense or tough?
The key is not to overmix the batter and to cook the pancakes on medium-low heat. Overmixing develops gluten, resulting in toughness, and too high heat cooks the outside too fast before the inside is done. Following the instructions carefully helps you get that perfect fluffy texture.
Final Thoughts
This Whole Wheat Pumpkin Pecan Pancakes Recipe has become one of my go-to weekend breakfasts, especially when I want something cozy but wholesome. I love sharing it because it’s approachable and forgiving, with plenty of room for personal tweaks. Give this a try—you’ll be rewarded with pancakes that feel like a hug on a plate, and I’m confident you’ll keep making them again and again.
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: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
These Whole Wheat Pumpkin Pecan Pancakes are a wholesome and flavorful breakfast option, combining the warm spices of pumpkin pie spice with the nutty crunch of pecans. Made with whole wheat flour and low-fat buttermilk, they’re both nutritious and delicious, perfect for a cozy morning meal. The pancakes are fluffy, lightly spiced, and can be customized 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)
Add-ins and Toppings
- 3 tbsp chopped pecans
- Cooking spray (for cooking)
- Warmed maple syrup (optional for topping)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, baking powder, salt, cinnamon, and pumpkin pie spice until well combined.
- Mix Wet Ingredients: In another bowl, combine the low fat buttermilk, egg whites, canned pumpkin, pure maple syrup, canola oil, and vanilla extract. Whisk these together until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spoon until there are no visible dry spots; be careful not to over-mix to keep the pancakes tender. Fold in the chopped pecans evenly throughout the batter.
- Heat Skillet and Cook Pancakes: Preheat a large skillet or non-stick pan over medium-low heat. Lightly coat the skillet with cooking spray. Pour approximately 1/4 cup of pancake batter onto the pan for each pancake.
- Cook Until Bubbles Form: Allow the pancakes to cook for about 2 minutes or until bubbles start to appear on the surface and the edges begin to set.
- Flip and Cook Other Side: Carefully flip each pancake 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 warm, optionally topped with warmed maple syrup for extra sweetness and flavor.
Notes
- Customize the nuts: Substitute pecans with walnuts or omit nuts entirely if preferred.
- Add chocolate chips to the batter for a sweeter variation.
- If you don’t have buttermilk, powdered buttermilk is a suitable alternative.
- For dairy-free options, replace buttermilk with your favorite dairy-free milk.
- To make gluten-free pancakes, substitute the 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: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 3 mg
