{"id":9523,"date":"2022-10-01T19:52:57","date_gmt":"2022-10-01T19:52:57","guid":{"rendered":"https:\/\/ultimatehealthreport.com\/whole-wheat-pumpkin-pecan-pancakes\/"},"modified":"2022-10-01T19:52:57","modified_gmt":"2022-10-01T19:52:57","slug":"whole-wheat-pumpkin-pecan-pancakes","status":"publish","type":"post","link":"https:\/\/ultimatehealthreport.com\/whole-wheat-pumpkin-pecan-pancakes\/","title":{"rendered":"Whole Wheat Pumpkin Pecan Pancakes"},"content":{"rendered":"
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<\/p>\nPumpkin pancakes made with whole wheat flour, pumpkin puree, pumpkin pie spices, and pecans are a delicious fall breakfast!<\/p>\n<\/noscript>Pumpkin Pancakes<\/h2>\nThese fluffy whole wheat pumpkin pancakes are perfect for pumpkin lovers! You can omit the pecans if you\u2019re not a fan of nuts. If you don\u2019t 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\u00a0Pumpkin Banana Bread\u00a0and Pumpkin Cream Cheese Muffins.<\/p>\n<\/p>\n<\/noscript><\/p>\nI\u2019m not a big breakfast person. Usually, a\u00a0green 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.<\/p>\nNow that pumpkin season is here, I\u2019ve been making these flapjacks \u2013 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.<\/p>\nHow to Make Pumpkin Pancakes<\/h2>\nThese easy pumpkin pancakes are done in just a few steps!<\/p>\n\nDry Ingredients: Combine the flour, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl.<\/li>\nWet Ingredients: Mix the buttermilk, egg whites, canned pumpkin, one tablespoon of maple syrup, oil, and vanilla in another bowl.<\/li>\nMix: 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.<\/li>\nCook: 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.<\/li>\n<\/ol>\nHow to Store Pancakes<\/h2>\nYou 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.<\/p>\nPumpkin Pancake Variations:<\/h2>\n\nNuts:<\/strong> If you don\u2019t have pecans, swap them for another nut, like walnuts. You can also omit them if you prefer.<\/li>\nChocolate:<\/strong> Add some chocolate chips for those chocolate lovers.<\/li>\nFlour:<\/strong> You can use any whole wheat flour, I prefer white whole wheat. All-purpose flour works too.<\/li>\nButtermilk:<\/strong> If you don\u2019t have buttermilk, powdered buttermilk works fine too.<\/li>\nDairy Free:<\/strong> swap the milk for your dairy free milk of choice<\/li>\nHow to Make Gluten-free Pancakes:<\/strong> Substitute the flour for equal parts gluten-free flour.<\/li>\n<\/ul>\n<\/p>\n<\/noscript><\/noscript><\/noscript><\/p>\nMore Healthy Pancake Recipes:<\/h2>\nYour comments are helpful!! If you\u2019ve tried this Pumpkin Pancake recipe or any other recipe on Skinnytaste, don\u2019t forget to rate the recipe and leave me a comment below! And if you took some photos of it, share it with me on Instagram!<\/p>\n\n\n\nWhole Wheat Pumpkin Pecan Pancakes<\/h2>\n7<\/span><\/p>\n\n234<\/span> Cals<\/span><\/span>\n10<\/span> Protein<\/span><\/span>\n31<\/span> Carbs<\/span><\/span>\n8<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>20<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nWhole wheat buttermilk pancakes made with pumpkin puree, pure maple syrup, pumpkin pie spice and pecans \u2013 a perfect lazy autumn Sunday morning breakfast.<\/p>\n\n\n\n1<\/span> cup<\/span> whole wheat flour<\/span>, I prefer white whole wheat flour<\/span><\/li>\n2<\/span> tsp<\/span> baking powder<\/span><\/li>\n1\/4<\/span> tsp<\/span> salt<\/span><\/li>\n1\/2<\/span> tsp<\/span> cinnamon<\/span><\/li>\n1<\/span> tsp<\/span> pumpkin pie spice<\/span><\/li>\n1<\/span> cup<\/span> low fat buttermilk<\/span><\/li>\n3<\/span> large egg whites<\/span><\/li>\n1\/4<\/span> cup<\/span> canned pumpkin<\/span><\/li>\n2<\/span> tbsp<\/span> pure maple syrup<\/span><\/li>\n1<\/span> tsp<\/span> vanilla<\/span><\/li>\n2<\/span> tsp<\/span> canola oil<\/span>, or coconut oil<\/span><\/li>\n3<\/span> tbsp<\/span> chopped pecans<\/span><\/li>\ncooking spray<\/span><\/li>\nwarmed maple syrup<\/span>, optional for topping <\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nMix all dry ingredients (first 5 ingredients) in a bowl.<\/p>\n<\/li>\n\nCombine buttermilk, egg whites, canned pumpkin, 1 tbsp maple syrup, oil and vanilla in a bowl and mix until smooth.<\/p>\n<\/li>\n\nCombine wet ingredients with the dry and mix well with a spoon until there are no more dry spots then fold in pecans. Don’t over-mix.<\/p>\n<\/li>\n\nHeat a large skillet on medium-low heat. Spray oil to lightly coat and pour 1\/4 cup of pancake batter.<\/p>\n<\/li>\n\nWhen the pancake starts to bubble and the edges begin to set, about 2 minutes then flip the pancakes and cook an additional 1 1\/2 to 2 minutes. Repeat with the remainder of the batter.<\/p>\n<\/li>\n\nTo serve, top with warmed maple syrup.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n<\/iframe><\/p>\n<\/div>\n<\/div>\n\nServing: <\/span>2<\/span>pancakes<\/span><\/span>, <\/span>Calories: <\/span>234<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>31<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>10<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>8<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>3<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>497<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>11<\/span>g<\/span><\/span><\/p>\nWW Points Plus: <\/span>6<\/span><\/p>\n<\/div>\nKeywords: <\/span>healthy pumpkin pancakes, pumpkin breakfast recipes, pumpkin pancakes, pumpkin spice pancakes, Whole Wheat Pumpkin Pecan Pancakes<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Pumpkin pancakes made with whole wheat flour, pumpkin puree, pumpkin pie spices, and pecans are a delicious fall breakfast!<\/p>\n
These fluffy whole wheat pumpkin pancakes are perfect for pumpkin lovers! You can omit the pecans if you\u2019re not a fan of nuts. If you don\u2019t 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\u00a0Pumpkin Banana Bread\u00a0and Pumpkin Cream Cheese Muffins.<\/p>\n
<\/p>\n
<\/noscript><\/p>\nI\u2019m not a big breakfast person. Usually, a\u00a0green 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.<\/p>\nNow that pumpkin season is here, I\u2019ve been making these flapjacks \u2013 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.<\/p>\nHow to Make Pumpkin Pancakes<\/h2>\nThese easy pumpkin pancakes are done in just a few steps!<\/p>\n\nDry Ingredients: Combine the flour, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl.<\/li>\nWet Ingredients: Mix the buttermilk, egg whites, canned pumpkin, one tablespoon of maple syrup, oil, and vanilla in another bowl.<\/li>\nMix: 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.<\/li>\nCook: 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.<\/li>\n<\/ol>\nHow to Store Pancakes<\/h2>\nYou 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.<\/p>\nPumpkin Pancake Variations:<\/h2>\n\nNuts:<\/strong> If you don\u2019t have pecans, swap them for another nut, like walnuts. You can also omit them if you prefer.<\/li>\nChocolate:<\/strong> Add some chocolate chips for those chocolate lovers.<\/li>\nFlour:<\/strong> You can use any whole wheat flour, I prefer white whole wheat. All-purpose flour works too.<\/li>\nButtermilk:<\/strong> If you don\u2019t have buttermilk, powdered buttermilk works fine too.<\/li>\nDairy Free:<\/strong> swap the milk for your dairy free milk of choice<\/li>\nHow to Make Gluten-free Pancakes:<\/strong> Substitute the flour for equal parts gluten-free flour.<\/li>\n<\/ul>\n<\/p>\n<\/noscript><\/noscript><\/noscript><\/p>\nMore Healthy Pancake Recipes:<\/h2>\nYour comments are helpful!! If you\u2019ve tried this Pumpkin Pancake recipe or any other recipe on Skinnytaste, don\u2019t forget to rate the recipe and leave me a comment below! And if you took some photos of it, share it with me on Instagram!<\/p>\n\n\n\nWhole Wheat Pumpkin Pecan Pancakes<\/h2>\n7<\/span><\/p>\n\n234<\/span> Cals<\/span><\/span>\n10<\/span> Protein<\/span><\/span>\n31<\/span> Carbs<\/span><\/span>\n8<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>20<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nWhole wheat buttermilk pancakes made with pumpkin puree, pure maple syrup, pumpkin pie spice and pecans \u2013 a perfect lazy autumn Sunday morning breakfast.<\/p>\n\n\n\n1<\/span> cup<\/span> whole wheat flour<\/span>, I prefer white whole wheat flour<\/span><\/li>\n2<\/span> tsp<\/span> baking powder<\/span><\/li>\n1\/4<\/span> tsp<\/span> salt<\/span><\/li>\n1\/2<\/span> tsp<\/span> cinnamon<\/span><\/li>\n1<\/span> tsp<\/span> pumpkin pie spice<\/span><\/li>\n1<\/span> cup<\/span> low fat buttermilk<\/span><\/li>\n3<\/span> large egg whites<\/span><\/li>\n1\/4<\/span> cup<\/span> canned pumpkin<\/span><\/li>\n2<\/span> tbsp<\/span> pure maple syrup<\/span><\/li>\n1<\/span> tsp<\/span> vanilla<\/span><\/li>\n2<\/span> tsp<\/span> canola oil<\/span>, or coconut oil<\/span><\/li>\n3<\/span> tbsp<\/span> chopped pecans<\/span><\/li>\ncooking spray<\/span><\/li>\nwarmed maple syrup<\/span>, optional for topping <\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nMix all dry ingredients (first 5 ingredients) in a bowl.<\/p>\n<\/li>\n\nCombine buttermilk, egg whites, canned pumpkin, 1 tbsp maple syrup, oil and vanilla in a bowl and mix until smooth.<\/p>\n<\/li>\n\nCombine wet ingredients with the dry and mix well with a spoon until there are no more dry spots then fold in pecans. Don’t over-mix.<\/p>\n<\/li>\n\nHeat a large skillet on medium-low heat. Spray oil to lightly coat and pour 1\/4 cup of pancake batter.<\/p>\n<\/li>\n\nWhen the pancake starts to bubble and the edges begin to set, about 2 minutes then flip the pancakes and cook an additional 1 1\/2 to 2 minutes. Repeat with the remainder of the batter.<\/p>\n<\/li>\n\nTo serve, top with warmed maple syrup.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n<\/iframe><\/p>\n<\/div>\n<\/div>\n\nServing: <\/span>2<\/span>pancakes<\/span><\/span>, <\/span>Calories: <\/span>234<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>31<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>10<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>8<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>3<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>497<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>11<\/span>g<\/span><\/span><\/p>\nWW Points Plus: <\/span>6<\/span><\/p>\n<\/div>\nKeywords: <\/span>healthy pumpkin pancakes, pumpkin breakfast recipes, pumpkin pancakes, pumpkin spice pancakes, Whole Wheat Pumpkin Pecan Pancakes<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
I\u2019m not a big breakfast person. Usually, a\u00a0green 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.<\/p>\n
Now that pumpkin season is here, I\u2019ve been making these flapjacks \u2013 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.<\/p>\n
These easy pumpkin pancakes are done in just a few steps!<\/p>\n
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.<\/p>\n
<\/noscript><\/noscript><\/noscript><\/p>\nMore Healthy Pancake Recipes:<\/h2>\nYour comments are helpful!! If you\u2019ve tried this Pumpkin Pancake recipe or any other recipe on Skinnytaste, don\u2019t forget to rate the recipe and leave me a comment below! And if you took some photos of it, share it with me on Instagram!<\/p>\n\n\n\nWhole Wheat Pumpkin Pecan Pancakes<\/h2>\n7<\/span><\/p>\n\n234<\/span> Cals<\/span><\/span>\n10<\/span> Protein<\/span><\/span>\n31<\/span> Carbs<\/span><\/span>\n8<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>20<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nWhole wheat buttermilk pancakes made with pumpkin puree, pure maple syrup, pumpkin pie spice and pecans \u2013 a perfect lazy autumn Sunday morning breakfast.<\/p>\n\n\n\n1<\/span> cup<\/span> whole wheat flour<\/span>, I prefer white whole wheat flour<\/span><\/li>\n2<\/span> tsp<\/span> baking powder<\/span><\/li>\n1\/4<\/span> tsp<\/span> salt<\/span><\/li>\n1\/2<\/span> tsp<\/span> cinnamon<\/span><\/li>\n1<\/span> tsp<\/span> pumpkin pie spice<\/span><\/li>\n1<\/span> cup<\/span> low fat buttermilk<\/span><\/li>\n3<\/span> large egg whites<\/span><\/li>\n1\/4<\/span> cup<\/span> canned pumpkin<\/span><\/li>\n2<\/span> tbsp<\/span> pure maple syrup<\/span><\/li>\n1<\/span> tsp<\/span> vanilla<\/span><\/li>\n2<\/span> tsp<\/span> canola oil<\/span>, or coconut oil<\/span><\/li>\n3<\/span> tbsp<\/span> chopped pecans<\/span><\/li>\ncooking spray<\/span><\/li>\nwarmed maple syrup<\/span>, optional for topping <\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nMix all dry ingredients (first 5 ingredients) in a bowl.<\/p>\n<\/li>\n\nCombine buttermilk, egg whites, canned pumpkin, 1 tbsp maple syrup, oil and vanilla in a bowl and mix until smooth.<\/p>\n<\/li>\n\nCombine wet ingredients with the dry and mix well with a spoon until there are no more dry spots then fold in pecans. Don’t over-mix.<\/p>\n<\/li>\n\nHeat a large skillet on medium-low heat. Spray oil to lightly coat and pour 1\/4 cup of pancake batter.<\/p>\n<\/li>\n\nWhen the pancake starts to bubble and the edges begin to set, about 2 minutes then flip the pancakes and cook an additional 1 1\/2 to 2 minutes. Repeat with the remainder of the batter.<\/p>\n<\/li>\n\nTo serve, top with warmed maple syrup.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n<\/iframe><\/p>\n<\/div>\n<\/div>\n\nServing: <\/span>2<\/span>pancakes<\/span><\/span>, <\/span>Calories: <\/span>234<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>31<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>10<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>8<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>3<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>497<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>11<\/span>g<\/span><\/span><\/p>\nWW Points Plus: <\/span>6<\/span><\/p>\n<\/div>\nKeywords: <\/span>healthy pumpkin pancakes, pumpkin breakfast recipes, pumpkin pancakes, pumpkin spice pancakes, Whole Wheat Pumpkin Pecan Pancakes<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Your comments are helpful!! If you\u2019ve tried this Pumpkin Pancake recipe or any other recipe on Skinnytaste, don\u2019t forget to rate the recipe and leave me a comment below! And if you took some photos of it, share it with me on Instagram!<\/p>\n
7<\/span><\/p>\n\n234<\/span> Cals<\/span><\/span>\n10<\/span> Protein<\/span><\/span>\n31<\/span> Carbs<\/span><\/span>\n8<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>20<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nWhole wheat buttermilk pancakes made with pumpkin puree, pure maple syrup, pumpkin pie spice and pecans \u2013 a perfect lazy autumn Sunday morning breakfast.<\/p>\n\n\n\n1<\/span> cup<\/span> whole wheat flour<\/span>, I prefer white whole wheat flour<\/span><\/li>\n2<\/span> tsp<\/span> baking powder<\/span><\/li>\n1\/4<\/span> tsp<\/span> salt<\/span><\/li>\n1\/2<\/span> tsp<\/span> cinnamon<\/span><\/li>\n1<\/span> tsp<\/span> pumpkin pie spice<\/span><\/li>\n1<\/span> cup<\/span> low fat buttermilk<\/span><\/li>\n3<\/span> large egg whites<\/span><\/li>\n1\/4<\/span> cup<\/span> canned pumpkin<\/span><\/li>\n2<\/span> tbsp<\/span> pure maple syrup<\/span><\/li>\n1<\/span> tsp<\/span> vanilla<\/span><\/li>\n2<\/span> tsp<\/span> canola oil<\/span>, or coconut oil<\/span><\/li>\n3<\/span> tbsp<\/span> chopped pecans<\/span><\/li>\ncooking spray<\/span><\/li>\nwarmed maple syrup<\/span>, optional for topping <\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nMix all dry ingredients (first 5 ingredients) in a bowl.<\/p>\n<\/li>\n\nCombine buttermilk, egg whites, canned pumpkin, 1 tbsp maple syrup, oil and vanilla in a bowl and mix until smooth.<\/p>\n<\/li>\n\nCombine wet ingredients with the dry and mix well with a spoon until there are no more dry spots then fold in pecans. Don’t over-mix.<\/p>\n<\/li>\n\nHeat a large skillet on medium-low heat. Spray oil to lightly coat and pour 1\/4 cup of pancake batter.<\/p>\n<\/li>\n\nWhen the pancake starts to bubble and the edges begin to set, about 2 minutes then flip the pancakes and cook an additional 1 1\/2 to 2 minutes. Repeat with the remainder of the batter.<\/p>\n<\/li>\n\nTo serve, top with warmed maple syrup.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n<\/iframe><\/p>\n<\/div>\n<\/div>\n\nServing: <\/span>2<\/span>pancakes<\/span><\/span>, <\/span>Calories: <\/span>234<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>31<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>10<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>8<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>3<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>497<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>11<\/span>g<\/span><\/span><\/p>\nWW Points Plus: <\/span>6<\/span><\/p>\n<\/div>\nKeywords: <\/span>healthy pumpkin pancakes, pumpkin breakfast recipes, pumpkin pancakes, pumpkin spice pancakes, Whole Wheat Pumpkin Pecan Pancakes<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
\n234<\/span> Cals<\/span><\/span>\n10<\/span> Protein<\/span><\/span>\n31<\/span> Carbs<\/span><\/span>\n8<\/span> Fats<\/span><\/span>\n<\/p>\n\nPrep Time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>20<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nWhole wheat buttermilk pancakes made with pumpkin puree, pure maple syrup, pumpkin pie spice and pecans \u2013 a perfect lazy autumn Sunday morning breakfast.<\/p>\n\n\n\n1<\/span> cup<\/span> whole wheat flour<\/span>, I prefer white whole wheat flour<\/span><\/li>\n2<\/span> tsp<\/span> baking powder<\/span><\/li>\n1\/4<\/span> tsp<\/span> salt<\/span><\/li>\n1\/2<\/span> tsp<\/span> cinnamon<\/span><\/li>\n1<\/span> tsp<\/span> pumpkin pie spice<\/span><\/li>\n1<\/span> cup<\/span> low fat buttermilk<\/span><\/li>\n3<\/span> large egg whites<\/span><\/li>\n1\/4<\/span> cup<\/span> canned pumpkin<\/span><\/li>\n2<\/span> tbsp<\/span> pure maple syrup<\/span><\/li>\n1<\/span> tsp<\/span> vanilla<\/span><\/li>\n2<\/span> tsp<\/span> canola oil<\/span>, or coconut oil<\/span><\/li>\n3<\/span> tbsp<\/span> chopped pecans<\/span><\/li>\ncooking spray<\/span><\/li>\nwarmed maple syrup<\/span>, optional for topping <\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nMix all dry ingredients (first 5 ingredients) in a bowl.<\/p>\n<\/li>\n\nCombine buttermilk, egg whites, canned pumpkin, 1 tbsp maple syrup, oil and vanilla in a bowl and mix until smooth.<\/p>\n<\/li>\n\nCombine wet ingredients with the dry and mix well with a spoon until there are no more dry spots then fold in pecans. Don’t over-mix.<\/p>\n<\/li>\n\nHeat a large skillet on medium-low heat. Spray oil to lightly coat and pour 1\/4 cup of pancake batter.<\/p>\n<\/li>\n\nWhen the pancake starts to bubble and the edges begin to set, about 2 minutes then flip the pancakes and cook an additional 1 1\/2 to 2 minutes. Repeat with the remainder of the batter.<\/p>\n<\/li>\n\nTo serve, top with warmed maple syrup.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n<\/iframe><\/p>\n<\/div>\n<\/div>\n\nServing: <\/span>2<\/span>pancakes<\/span><\/span>, <\/span>Calories: <\/span>234<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>31<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>10<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>8<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>3<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>497<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>11<\/span>g<\/span><\/span><\/p>\nWW Points Plus: <\/span>6<\/span><\/p>\n<\/div>\nKeywords: <\/span>healthy pumpkin pancakes, pumpkin breakfast recipes, pumpkin pancakes, pumpkin spice pancakes, Whole Wheat Pumpkin Pecan Pancakes<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Prep Time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nCook Time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>20<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nWhole wheat buttermilk pancakes made with pumpkin puree, pure maple syrup, pumpkin pie spice and pecans \u2013 a perfect lazy autumn Sunday morning breakfast.<\/p>\n\n\n\n1<\/span> cup<\/span> whole wheat flour<\/span>, I prefer white whole wheat flour<\/span><\/li>\n2<\/span> tsp<\/span> baking powder<\/span><\/li>\n1\/4<\/span> tsp<\/span> salt<\/span><\/li>\n1\/2<\/span> tsp<\/span> cinnamon<\/span><\/li>\n1<\/span> tsp<\/span> pumpkin pie spice<\/span><\/li>\n1<\/span> cup<\/span> low fat buttermilk<\/span><\/li>\n3<\/span> large egg whites<\/span><\/li>\n1\/4<\/span> cup<\/span> canned pumpkin<\/span><\/li>\n2<\/span> tbsp<\/span> pure maple syrup<\/span><\/li>\n1<\/span> tsp<\/span> vanilla<\/span><\/li>\n2<\/span> tsp<\/span> canola oil<\/span>, or coconut oil<\/span><\/li>\n3<\/span> tbsp<\/span> chopped pecans<\/span><\/li>\ncooking spray<\/span><\/li>\nwarmed maple syrup<\/span>, optional for topping <\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nMix all dry ingredients (first 5 ingredients) in a bowl.<\/p>\n<\/li>\n\nCombine buttermilk, egg whites, canned pumpkin, 1 tbsp maple syrup, oil and vanilla in a bowl and mix until smooth.<\/p>\n<\/li>\n\nCombine wet ingredients with the dry and mix well with a spoon until there are no more dry spots then fold in pecans. Don’t over-mix.<\/p>\n<\/li>\n\nHeat a large skillet on medium-low heat. Spray oil to lightly coat and pour 1\/4 cup of pancake batter.<\/p>\n<\/li>\n\nWhen the pancake starts to bubble and the edges begin to set, about 2 minutes then flip the pancakes and cook an additional 1 1\/2 to 2 minutes. Repeat with the remainder of the batter.<\/p>\n<\/li>\n\nTo serve, top with warmed maple syrup.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n<\/iframe><\/p>\n<\/div>\n<\/div>\n\nServing: <\/span>2<\/span>pancakes<\/span><\/span>, <\/span>Calories: <\/span>234<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>31<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>10<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>8<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>3<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>497<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>11<\/span>g<\/span><\/span><\/p>\nWW Points Plus: <\/span>6<\/span><\/p>\n<\/div>\nKeywords: <\/span>healthy pumpkin pancakes, pumpkin breakfast recipes, pumpkin pancakes, pumpkin spice pancakes, Whole Wheat Pumpkin Pecan Pancakes<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Cook Time: <\/span>10<\/span> mins<\/span><\/span><\/p>\nTotal Time: <\/span>20<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nWhole wheat buttermilk pancakes made with pumpkin puree, pure maple syrup, pumpkin pie spice and pecans \u2013 a perfect lazy autumn Sunday morning breakfast.<\/p>\n\n\n\n1<\/span> cup<\/span> whole wheat flour<\/span>, I prefer white whole wheat flour<\/span><\/li>\n2<\/span> tsp<\/span> baking powder<\/span><\/li>\n1\/4<\/span> tsp<\/span> salt<\/span><\/li>\n1\/2<\/span> tsp<\/span> cinnamon<\/span><\/li>\n1<\/span> tsp<\/span> pumpkin pie spice<\/span><\/li>\n1<\/span> cup<\/span> low fat buttermilk<\/span><\/li>\n3<\/span> large egg whites<\/span><\/li>\n1\/4<\/span> cup<\/span> canned pumpkin<\/span><\/li>\n2<\/span> tbsp<\/span> pure maple syrup<\/span><\/li>\n1<\/span> tsp<\/span> vanilla<\/span><\/li>\n2<\/span> tsp<\/span> canola oil<\/span>, or coconut oil<\/span><\/li>\n3<\/span> tbsp<\/span> chopped pecans<\/span><\/li>\ncooking spray<\/span><\/li>\nwarmed maple syrup<\/span>, optional for topping <\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nMix all dry ingredients (first 5 ingredients) in a bowl.<\/p>\n<\/li>\n\nCombine buttermilk, egg whites, canned pumpkin, 1 tbsp maple syrup, oil and vanilla in a bowl and mix until smooth.<\/p>\n<\/li>\n\nCombine wet ingredients with the dry and mix well with a spoon until there are no more dry spots then fold in pecans. Don’t over-mix.<\/p>\n<\/li>\n\nHeat a large skillet on medium-low heat. Spray oil to lightly coat and pour 1\/4 cup of pancake batter.<\/p>\n<\/li>\n\nWhen the pancake starts to bubble and the edges begin to set, about 2 minutes then flip the pancakes and cook an additional 1 1\/2 to 2 minutes. Repeat with the remainder of the batter.<\/p>\n<\/li>\n\nTo serve, top with warmed maple syrup.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n<\/iframe><\/p>\n<\/div>\n<\/div>\n\nServing: <\/span>2<\/span>pancakes<\/span><\/span>, <\/span>Calories: <\/span>234<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>31<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>10<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>8<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>3<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>497<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>11<\/span>g<\/span><\/span><\/p>\nWW Points Plus: <\/span>6<\/span><\/p>\n<\/div>\nKeywords: <\/span>healthy pumpkin pancakes, pumpkin breakfast recipes, pumpkin pancakes, pumpkin spice pancakes, Whole Wheat Pumpkin Pecan Pancakes<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Total Time: <\/span>20<\/span> mins<\/span><\/span><\/p>\n<\/div>\n<\/div>\nWhole wheat buttermilk pancakes made with pumpkin puree, pure maple syrup, pumpkin pie spice and pecans \u2013 a perfect lazy autumn Sunday morning breakfast.<\/p>\n\n\n\n1<\/span> cup<\/span> whole wheat flour<\/span>, I prefer white whole wheat flour<\/span><\/li>\n2<\/span> tsp<\/span> baking powder<\/span><\/li>\n1\/4<\/span> tsp<\/span> salt<\/span><\/li>\n1\/2<\/span> tsp<\/span> cinnamon<\/span><\/li>\n1<\/span> tsp<\/span> pumpkin pie spice<\/span><\/li>\n1<\/span> cup<\/span> low fat buttermilk<\/span><\/li>\n3<\/span> large egg whites<\/span><\/li>\n1\/4<\/span> cup<\/span> canned pumpkin<\/span><\/li>\n2<\/span> tbsp<\/span> pure maple syrup<\/span><\/li>\n1<\/span> tsp<\/span> vanilla<\/span><\/li>\n2<\/span> tsp<\/span> canola oil<\/span>, or coconut oil<\/span><\/li>\n3<\/span> tbsp<\/span> chopped pecans<\/span><\/li>\ncooking spray<\/span><\/li>\nwarmed maple syrup<\/span>, optional for topping <\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n\nMix all dry ingredients (first 5 ingredients) in a bowl.<\/p>\n<\/li>\n\nCombine buttermilk, egg whites, canned pumpkin, 1 tbsp maple syrup, oil and vanilla in a bowl and mix until smooth.<\/p>\n<\/li>\n\nCombine wet ingredients with the dry and mix well with a spoon until there are no more dry spots then fold in pecans. Don’t over-mix.<\/p>\n<\/li>\n\nHeat a large skillet on medium-low heat. Spray oil to lightly coat and pour 1\/4 cup of pancake batter.<\/p>\n<\/li>\n\nWhen the pancake starts to bubble and the edges begin to set, about 2 minutes then flip the pancakes and cook an additional 1 1\/2 to 2 minutes. Repeat with the remainder of the batter.<\/p>\n<\/li>\n\nTo serve, top with warmed maple syrup.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n<\/iframe><\/p>\n<\/div>\n<\/div>\n\nServing: <\/span>2<\/span>pancakes<\/span><\/span>, <\/span>Calories: <\/span>234<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>31<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>10<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>8<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>3<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>497<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>11<\/span>g<\/span><\/span><\/p>\nWW Points Plus: <\/span>6<\/span><\/p>\n<\/div>\nKeywords: <\/span>healthy pumpkin pancakes, pumpkin breakfast recipes, pumpkin pancakes, pumpkin spice pancakes, Whole Wheat Pumpkin Pecan Pancakes<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Whole wheat buttermilk pancakes made with pumpkin puree, pure maple syrup, pumpkin pie spice and pecans \u2013 a perfect lazy autumn Sunday morning breakfast.<\/p>\n
Mix all dry ingredients (first 5 ingredients) in a bowl.<\/p>\n<\/li>\n
Combine buttermilk, egg whites, canned pumpkin, 1 tbsp maple syrup, oil and vanilla in a bowl and mix until smooth.<\/p>\n<\/li>\n
Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots then fold in pecans. Don’t over-mix.<\/p>\n<\/li>\n
Heat a large skillet on medium-low heat. Spray oil to lightly coat and pour 1\/4 cup of pancake batter.<\/p>\n<\/li>\n
When the pancake starts to bubble and the edges begin to set, about 2 minutes then flip the pancakes and cook an additional 1 1\/2 to 2 minutes. Repeat with the remainder of the batter.<\/p>\n<\/li>\n
To serve, top with warmed maple syrup.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
<\/iframe><\/p>\n<\/div>\n<\/div>\n\nServing: <\/span>2<\/span>pancakes<\/span><\/span>, <\/span>Calories: <\/span>234<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>31<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>10<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>8<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>3<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>497<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>11<\/span>g<\/span><\/span><\/p>\nWW Points Plus: <\/span>6<\/span><\/p>\n<\/div>\nKeywords: <\/span>healthy pumpkin pancakes, pumpkin breakfast recipes, pumpkin pancakes, pumpkin spice pancakes, Whole Wheat Pumpkin Pecan Pancakes<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Serving: <\/span>2<\/span>pancakes<\/span><\/span>, <\/span>Calories: <\/span>234<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>31<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>10<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>8<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>0.5<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>3<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>497<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>11<\/span>g<\/span><\/span><\/p>\nWW Points Plus: <\/span>6<\/span><\/p>\n<\/div>\nKeywords: <\/span>healthy pumpkin pancakes, pumpkin breakfast recipes, pumpkin pancakes, pumpkin spice pancakes, Whole Wheat Pumpkin Pecan Pancakes<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
WW Points Plus: <\/span>6<\/span><\/p>\n<\/div>\nKeywords: <\/span>healthy pumpkin pancakes, pumpkin breakfast recipes, pumpkin pancakes, pumpkin spice pancakes, Whole Wheat Pumpkin Pecan Pancakes<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n
Keywords: <\/span>healthy pumpkin pancakes, pumpkin breakfast recipes, pumpkin pancakes, pumpkin spice pancakes, Whole Wheat Pumpkin Pecan Pancakes<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n