Pumpkin Pecan Pancakes

Pumpkin Pecan Pancakes

23
firegirl 7

"These hearty pancakes are tasty and stick to your ribs. The pumpkin and pecan work well together and the vanilla extract adds a great flavor. They taste sweet and rich, but don't have much sugar or fat."

Ingredients

45 m servings 321 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 42.5g
  • 14%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 451 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. In a bowl, combine whole wheat pastry flour, multigrain hot cereal, and baking powder.
  2. In a second bowl, beat eggs and combine with milk, pumpkin, yogurt, vanilla extract, sugar and salt. Add wet ingredients to dry, being careful not to overmix the batter. Fold in pecans.
  3. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).

Reviews

23
  1. 26 Ratings

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Most helpful

I used brown sugar-maple oatmeal for the whole grain cereal and lowfat buttermilk instead of regular milk. As with most pancakes with oatmeal, I usually let it sit for 15 minutes or more so the ...

Most helpful critical

For those who substitute things, please note that acidity level in pancakes affects the rise of the soda. So buttermilk will give more lift than yogurt, and milk none at all. Also if you sub oat...

I used brown sugar-maple oatmeal for the whole grain cereal and lowfat buttermilk instead of regular milk. As with most pancakes with oatmeal, I usually let it sit for 15 minutes or more so the ...

These are delicious! Made them 2 days in a row! One time, I used 10 grain cereal for the crunch, the other time, I used oatmeal. The pecans add a nice taste and texture. I subbed honey for t...

These are great, and I love how healthy they are! I've made them a few times now, using plain Greek yogurt, which bumps up the protein/calcium content. Also add a bit of cinnamon and nutmeg to a...

mmmmm.. soo good! These are super filling and stick with you for awhile, but so very tasty! The first day I made them I put a little pumpkin pie spice in some sugar and sprinkled them with it......

For those who substitute things, please note that acidity level in pancakes affects the rise of the soda. So buttermilk will give more lift than yogurt, and milk none at all. Also if you sub oat...

Served these with the Apple Cider Syrup from "Pumpkin Waffles with Apple Cider Syrup By: JEANETTE B" on this site. Excellent choice for a chilly fall morning. I used walnuts instead of pecans, ...

I was disappointed with these pancakes. They were too thick, hard to turn and weren't as flavorful as I expected. The only substitution I had to make was using oatmeal for the multigrain hot c...

I used more flour and no cereal, 15 oz of pumpkin and 8 oz of vanilla yorgurt, soy milk rather than whole milk and only enough to thin down the batter, not 1 cup. Not as fluffy as regular pancak...

I loved these pancakes and I'm not a pancake lover. I think what made them so much better than regular pancakes, in my opinion, is that I knew I was eating something healthy that tasted great to...