Pumpkin Pecan Pancakes Recipe

Name: Pumpkin Pecan Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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).

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups whole wheat pastry flour, 1/2 cup multigrain hot cereal (uncooked), 1 1/2 teaspoons baking powder, 2 eggs, and more.

Yes, Pumpkin Pecan Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pecan Pancakes

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