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

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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)

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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