Whole Wheat Pumpkin Pecan Pancakes

Whole Wheat Pumpkin Pecan Pancakes Recipe

By vchetham Published: October 14, 2013

  • Yield: 4 Servings



  1. Mix together first 5 ingredients in a bowl. Combine buttermilk, egg whites, canned pumpkin, 1 T. maple syrup, oil and vanilla in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no dry spots, but don't overmix. Fold in pecans. Heat a large skillet on medium-low heat. Spray with non-stick spray. Pour 1/4 c. batter into skillet . When the pancake starts to bubble and the edges are set, flip and cook an additional 1.5 - 2 minutes. Repeat with rest of batter. To serve, top with warm syrup.

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