Complete Wheat Pumpkin Pancakes with Pecans

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

Whole Wheat Pumpkin Pecan Pancakes
Pumpkin Pancakes

These fluffy complete wheat pumpkin pancakes are good for pumpkin lovers! You possibly can omit the pecans in the event you’re not a fan of nuts. When you don’t like pumpkin attempt these Complete Wheat Pancakes as an alternative. For extra pumpkin recipes, this Pumpkin Butter is a should! Nice on the whole lot from Pumpkin Butter Crepes to yogurt or toast. And in the event you really feel like baking, you have to do this Pumpkin Banana Bread and Pumpkin Cream Cheese Muffins.

Pumpkin Pecan Pancakes

I’m not an enormous breakfast particular person. Often, a green smoothie, a easy hard-boiled egg, yogurt or some overnight oats in a jar is all I have to hold me fueled till lunch. However on Sundays, we get up just a little later and have extra time to make a extra extravagant breakfast. My children love pancakes, so I typically deal with them.

Now that pumpkin season is right here, I’ve been making these flapjacks – my ladies suppose they’re the very best pumpkin pancakes. They’re so good that nobody even is aware of I exploit complete wheat flour as an alternative of white flour.

Methods to Make Pumpkin Pancakes

These straightforward pumpkin pancakes are carried out in just some steps!

  1. Dry Elements: Mix the flour, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl.
  2. Moist Elements: Combine the buttermilk, egg whites, canned pumpkin, one tablespoon of maple syrup, oil, and vanilla in one other bowl.
  3. Combine: Pour the dry elements into the moist and blend till there aren’t any extra dry spots. Then fold within the pecans. For moist pancakes, make sure that to not overmix the batter.
  4. Prepare dinner: Warmth a big skillet on medium-low warmth and spray it with oil. Pour a quarter-cup of batter into the pan and flip over as soon as the pancake begins to bubble. Prepare dinner for one more couple of minutes, after which take away it from the warmth. Repeat with the remaining batter.

Methods to Retailer Pancakes

You can also make the pancake batter the day earlier than to avoid wasting time the morning you cook dinner the pancakes. Cooked pancakes will final for about three days within the fridge or three months within the freezer. To freeze pancakes, retailer them in an hermetic container and microwave them when able to eat.

Pumpkin Pancake Variations:

  • Nuts: When you don’t have pecans, swap them for one more nut, like walnuts. You too can omit them in the event you favor.
  • Chocolate: Add some chocolate chips for these chocolate lovers.
  • Flour: You need to use any complete wheat flour, I favor white complete wheat. All-purpose flour works too.
  • Buttermilk: When you don’t have buttermilk, powdered buttermilk works high quality too.
  • Dairy Free: swap the milk to your dairy free milk of alternative
  • Methods to Make Gluten-free Pancakes: Substitute the flour for equal components gluten-free flour.

pumpkin pancake batter

how to make pumpkin pancakesWhole Wheat Pumpkin Pecan Pancakes

Extra Wholesome Pancake Recipes:

Your feedback are useful!! When you’ve tried this Pumpkin Pancake recipe or another recipe on Skinnytaste, don’t neglect to charge the recipe and depart me a remark beneath! And in the event you took some images of it, share it with me on Instagram!

Complete Wheat Pumpkin Pecan Pancakes

7

234 Cals
10 Protein
31 Carbs
8 Fat

Prep Time: 10 minutes

Prepare dinner Time: 10 minutes

Whole Time: 20 minutes

Complete wheat buttermilk pancakes made with pumpkin puree, pure maple syrup, pumpkin pie spice and pecans – an ideal lazy autumn Sunday morning breakfast.

  • 1 cup complete wheat flour, I favor white complete wheat flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 cup low fats buttermilk
  • 3 giant egg whites
  • 1/4 cup canned pumpkin
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla
  • 2 tsp canola oil, or coconut oil
  • 3 tbsp chopped pecans
  • cooking spray
  • warmed maple syrup, non-obligatory for topping
  • Combine all dry elements (first 5 elements) in a bowl.

  • Mix buttermilk, egg whites, canned pumpkin, 1 tbsp maple syrup, oil and vanilla in a bowl and blend till clean.

  • Mix moist elements with the dry and blend nicely with a spoon till there aren’t any extra dry spots then fold in pecans. Do not over-mix.

  • Warmth a big skillet on medium-low warmth. Spray oil to evenly coat and pour 1/4 cup of pancake batter.

  • When the pancake begins to bubble and the sides start to set, about 2 minutes then flip the pancakes and cook dinner an extra 1 1/2 to 2 minutes. Repeat with the rest of the batter.

  • To serve, high with warmed maple syrup.

Serving: 2pancakes, Energy: 234kcal, Carbohydrates: 31g, Protein: 10g, Fats: 8g, Saturated Fats: 0.5g, Ldl cholesterol: 3mg, Sodium: 497mg, Fiber: 4g, Sugar: 11g

WW Factors Plus: 6

Key phrases: wholesome pumpkin pancakes, pumpkin breakfast recipes, pumpkin pancakes, pumpkin spice pancakes, Complete Wheat Pumpkin Pecan Pancakes

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