Whole Wheat Pumpkin Pecan Pancakes

Whole Wheat Pumpkin Pecan Pancakes

Course Breakfast
Cuisine American
Servings 4


  • 1 c. white whole wheat
  • 2 tsp. baking powder
  • 1/4 tsp. Salt
  • 1/2 tsp. Cinnamon
  • 1 tsp. Pumpkin Pie spice
  • 1 c. buttermilk
  • 3 lg. egg whites
  • 1/4 c. packed canned pumpkin
  • 2 T. pure maple syrup
  • 1 tsp. vanilla
  • 2 tsp. oil
  • 3 T. chopped pecans


  • 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.