Whole Wheat Pumpkin Pecan Pancakes
Made with whole wheat flour, pumpkin puree, pumpkin pie spice, and pecans, these Pumpkin Pancakes are soft, fluffy, and filled with fall flavor. A quick and easy breakfast and the leftovers freeze well too.
Ingredients
4 servings
Instructions
- Mix all dry ingredients (first 5 ingredients) in a bowl.
- Combine buttermilk, egg whites, canned pumpkin, maple syrup, oil and vanilla in a bowl and mix until smooth.
- Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots then fold in pecans. Don't over-mix.
- Heat a large skillet on medium-low heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter.
- When the pancake starts to bubble and the edges begin to set, about 2 minutes then flip the pancakes and cook an additional 1 1/2 to 2 minutes. Repeat with the remainder of the batter.
- To serve, top with warmed maple syrup.
Nutrition per serving
234kcal
💰 Cost Estimate
Total Ingredients
$664.00
$664.00
Per Serving
$166.00/serving
$166.00/serving
🏠 Savings
~$1328.00 vs buying!
~$1328.00 vs buying!
📋 Price Breakdown (71% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| whole wheat flour | 1 cup | $42.00 |
| baking powder | 2 tsp | $13.00 |
| salt | 0.25 tsp | - |
| cinnamon | 0.5 tsp | $15.00 |
| pumpkin pie spice | 1 tsp | - |
| low fat buttermilk | 1 cup | $260.00 |
| egg whites | 3 large | $165.00 |
| canned pumpkin | 0.25 cup | $11.00 |
| pure maple syrup | 2 tbsp | $79.00 |
| vanilla | 1 tsp | $76.00 |
| canola oil | 2 tsp | $3.00 |
| chopped pecans | 3 tbsp | - |
| cooking spray | - | - |
| warmed maple syrup | - | - |
*Estimated market prices, may vary by region
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