Whole Wheat Pumpkin Pecan Pancakes

Food

Whole Wheat Pumpkin Pecan Pancakes

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October 2, 2022

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Pumpkin pancakes made with whole wheat flour, pumpkin puree, pumpkin pie spices, and pecans are a delicious fall breakfast!

Pumpkin Pancakes

These fluffy whole wheat pumpkin pancakes are perfect for pumpkin lovers! You’ll be able to omit the pecans when you’re not a fan of nuts. In case you don’t like pumpkin try these Whole Wheat Pancakes as a substitute. For more pumpkin recipes, this Pumpkin Butter is a must! Great on all the things from Pumpkin Butter Crepes to yogurt or toast. And when you feel like baking, you could do this Pumpkin Banana Bread and Pumpkin Cream Cheese Muffins.

I’m not a giant breakfast person. Normally, a green smoothie, an easy hard-boiled egg, yogurt or some overnight oats in a jar is all I would like to maintain me fueled until lunch. But on Sundays, we get up slightly later and have more time to make a more extravagant breakfast. My kids love pancakes, so I often treat them.

Now that pumpkin season is here, I’ve been making these flapjacks – my girls think they’re the perfect pumpkin pancakes. They’re so good that nobody even knows I take advantage of whole wheat flour as a substitute of white flour.

The best way to Make Pumpkin Pancakes

These easy pumpkin pancakes are done in only a couple of steps!

Dry Ingredients: Mix the flour, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl.
Wet Ingredients: Mix the buttermilk, egg whites, canned pumpkin, one tablespoon of maple syrup, oil, and vanilla in one other bowl.
Mix: Pour the dry ingredients into the wet and blend until there aren’t any more dry spots. Then fold within the pecans. For moist pancakes, be sure to not overmix the batter.
Cook: Heat a big skillet on medium-low heat and spray it with oil. Pour a quarter-cup of batter into the pan and flip over once the pancake starts to bubble. Cook for one more couple of minutes, after which remove it from the warmth. Repeat with the remaining batter.

The best way to Store Pancakes

You’ll be able to make the pancake batter the day before to avoid wasting time the morning you cook the pancakes. Cooked pancakes will last for about three days within the refrigerator or three months within the freezer. To freeze pancakes, store them in an airtight container and microwave them when able to eat.

Pumpkin Pancake Variations:

Nuts: In case you don’t have pecans, swap them for one more nut, like walnuts. It’s also possible to omit them when you prefer.
Chocolate: Add some chocolate chips for those chocolate lovers.
Flour: You should utilize any whole wheat flour, I prefer white whole wheat. All-purpose flour works too.
Buttermilk: In case you don’t have buttermilk, powdered buttermilk works high quality too.
Dairy Free: swap the milk on your dairy free milk of alternative
The best way to Make Gluten-free Pancakes: Substitute the flour for equal parts gluten-free flour.

More Healthy Pancake Recipes:

Your comments are helpful!! In case you’ve tried this Pumpkin Pancake recipe or some other recipe on health foods diets, don’t forget to rate the recipe and leave me a comment below! And when you took some photos of it, share it with me on Instagram!