Whole Wheat Pumpkin Pancakes with Pecans

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 can omit the pecans if you’re not a fan of nuts. If you don’t like pumpkin try these Whole Wheat Pancakes instead. For more pumpkin recipes, this Pumpkin Butter is a must! Great on everything from Pumpkin Butter Crepes to yogurt or toast. And if you feel like baking, you must try this Pumpkin Banana Bread and Pumpkin Cream Cheese Muffins.

I’m not a big breakfast person. Usually, a green smoothie, a simple hard-boiled egg, yogurt or some overnight oats in a jar is all I need to keep me fueled until lunch. But on Sundays, we wake up a little 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 are the best pumpkin pancakes. They are so good that no one even knows I use whole wheat flour instead of white flour.

How to Make Pumpkin Pancakes

These easy pumpkin pancakes are done in just a few steps!

1. Dry Ingredients: Combine the flour, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl.
2. Wet Ingredients: Mix the buttermilk, egg whites, canned pumpkin, one tablespoon of maple syrup, oil, and vanilla in another bowl.
3. Mix: Pour the dry ingredients into the wet and mix until there are no more dry spots. Then fold in the pecans. For moist pancakes, make sure not to overmix the batter.
4. Cook: Heat a large 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 another couple of minutes, and then remove it from the heat. Repeat with the remaining batter.

How to Store Pancakes

You can make the pancake batter the day before to save time the morning you cook the pancakes. Cooked pancakes will last for about three days in the refrigerator or three months in the freezer. To freeze pancakes, store them in an airtight container and microwave them when ready to eat.

Pumpkin Pancake Variations:

• Nuts: If you don’t have pecans, swap them for another nut, like walnuts. You can also omit them if you prefer.
• Chocolate: Add some chocolate chips for those chocolate lovers.
• Flour: You can use any whole wheat flour, I prefer white whole wheat. All-purpose flour works too.
• Buttermilk: If you don’t have buttermilk, powdered buttermilk works fine too.
• Dairy Free: swap the milk for your dairy free milk of choice
• How to Make Gluten-free Pancakes: Substitute the flour for equal parts gluten-free flour.

More Healthy Pancake Recipes:

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