Pumpkin Pecan Pancakes Recipe
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Pumpkin Pecan Pancakes

By: firegirl  
"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."

Rating: This weblink has been rated 10 times with an average star rating of 4.5 Read Reviews (9)

Rate/Review | 523 people have saved this

What to Drink?

Cocktail Blood Orange Bellini
Hot Non-Alcoholic Coffee
Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 24 - 3 1/2 inch pancakes
 

Ingredients

  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup multigrain hot cereal (uncooked)
  • 1 1/2 teaspoons baking powder
  • 2 eggs
  • 1 cup milk
  • 3/4 cup pureed pumpkin
  • 3/4 cup plain yogurt
  • 2 teaspoons vanilla extract
  • 1/3 cup white sugar
  • 1/2 teaspoon salt
  • 3/4 cup finely chopped pecans

Directions

  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).

Nutritional Information open nutritional information

Amount Per Serving  Calories: 330 | Total Fat: 14.3g | Cholesterol: 76mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2008 by sueb 
These are delicious! Made them 2 days in a row! One time, I used 10 grain cereal for the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2008 by thamesarino 
mmmmm.. soo good! These are super filling and stick with you for awhile, but so very tasty!... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2009 by tat2whttrsh aka Lambchop's Mom 
I used brown sugar-maple oatmeal for the whole grain cereal and lowfat buttermilk instead of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2009 by Michelle 
Liked these a lot! I used maple spice instant oatmeal for the, brown sugar instead of white,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2009 by Kimberly Supporting Member (Click to learn more about Supporting Membership)
These were good, thick, hearty pancakes. A little milk could be added if you don't like really... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2009 by simmons3d 
These were very good. I used oatmeal for the cereal. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2009 by VeggieCarrie 
I found these pancakes to be too moist - almost slimy. The flavor was terrific (I followed a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 8, 2009 by melcross 
I served these for dinner on Shrove Tuesday. I used buckwheat, so they were very hearty. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2009 by AMHND 
These are excellent! More people need to try them. MORE

 
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