Pumpkin Pecan Pancakes

Pumpkin Pecan Pancakes

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 {{adjustedServings}} servings 321 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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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  • Prep

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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).
Tips & Tricks
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Reviews 23

  1. 26 Ratings

Sarah Jo

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 oatmeal has a chance to soak up some of the liquid and puff up. I wisked the dry ingredients together, then added the combined wet ingredients and gently folded it into the dry until just moistened. Very good. I served this with butter pecan syrup and bacon. The kids and I really liked this. NOTE: This recipe made quite a bit, so I froze them in two's for busy mornings. All I have to do is throw them in the microwave.


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 the sugar, and that is wonderful!


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 accentuate the pumpkin/fall flavors. I also go with chopped walnuts, since they've got more protein and Omega-3s than pecans.