15
Prep Time
15
Cook Time
7
Number of Servings

Pumpkin Pancakes

This healthy whole-grain pumpkin pancake recipe produces fluffy cakes with an autumn orange hue from pureed pumpkin and light crunch from toasted pecans. Perfect for Fall. 

Nutrition Facts

What you will need:

  • 1½ cups white whole-wheat flour
  • 2 tsp. baking powder
  • ½ tsp. pumpkin pie spice
  • ¼ tsp. baking soda
  • 1 large egg
  • ¼ tsp. salt
  • 1½ cups buttermilk
  • 1 cup pumpkin puree
  • ¼ cup toasted chopped pecans
  • 2 Tbsp. canola oil
  • 1 Tbsp. sugar
  • 1 tsp. vanilla extract

What to do:

  1. Whisk flower, baking powder, pumpkin pie spice, baking soda, and salt in a large bowl. Whisk egg, buttermilk, pumpkin, pecans, oil, sugar, and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk until just combined. Resist overmixing – it will make the pancakes tough. Let the batter sit, without stirring, for 10-15 minutes.
  2. Coat a large skillet with cooking spray, heat over medium heat. Measure out pancakes using a ¼ cup measure and pour onto skillet. Cook until edges are dry and bubbles appear on the surface, 2 to 4 minutes. Flip and cook until golden brown on other side, 2 to 4 minutes more. Repeat with remaining batter.
  3. Enjoy!