READY IN 45 mins

Pumpkin Pecan Pancakes

Read Reviews (21)

"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." — firegirl

Directions

In a bowl, combine whole wheat pastry flour, multigrain hot cereal, and baking powder.
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.
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).

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 05, 2009

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.

—Sarah Jo

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Most Helpful Critical Review

Nov 28, 2011

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 oatmeal you should grind it a bit in a blender or food processor. Letting the batter rest is wise. And I agree, this needs a bit of oil or butter in the batter, some spice and half the vanilla.

—dave g

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23 Ratings

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Nov 12, 2008

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!

—sueb

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Nov 16, 2010

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.

—iloveonions

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Nov 12, 2008

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... and the next day when I used the rest I put some fresh whipped cream over the top and we had them for dessert!! : ) I added some ground flax seeds in place of 1/2 cup ww flour but otherwise followed the recipe. Thanks it was exactly what I wanted them to be! : )

—thamesarino

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Nov 16, 2010

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, brown sugar instead of white, cutting back to a quarter cup. I used fresh baked pureed pumpkin, not canned. Next time I will add a teaspoon or 2 of pumpkin pie spices. These are heavy and solid, maybe a Tbsp or two of oil or melted butter might help to make these a little lighter.

—image2frame

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Apr 01, 2010

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 cereal. It seems like it should have some type of oil. I would rate this two stars for being edible but will not make again. Maybe the oatmeal affected the texture, so I ranked this three stars.

—foxyj

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Oct 07, 2010

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 pancakes but certainly much healthier and tasty too.

—rgburns

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Nutrition

Calories
321 kcal
16%

Carbohydrates
42.5 g
14%

Cholesterol
76 mg
25%

Fat
13.4 g
21%

Fiber
5.3 g
21%

Protein
10.4 g
21%

Sodium
451 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Pecan Pancakes

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 321
Calories from Fat: 120

% Daily Value *
Total Fat 13.4g 21 %
Saturated Fat 2.3g 11 %
Cholesterol 76mg 25 %
Sodium 451mg 18 %
Potassium 372mg 10 %
Total Carbohydrates 42.5g 14 %
Dietary Fiber 5.3g 21 %
Protein 10.4g 21 %
Sugars 17.1g
Vitamin A 99 %
Vitamin C 3 %
Calcium 27 %
Iron 17 %
** Thiamin 14 %
Niacin 18 %
** Vitamin B6 7 %
** Magnesium 15 %
** Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.