Whole wheat buttermilk pancakes made with pumpkin puree, pure maple syrup, pumpkin pie spice and pecans – a perfect lazy autumn Sunday morning breakfast.
PREP TIME:10minutes 
COOK TIME:10minutes 
TOTAL TIME:20minutes 
YIELD: 4 servings
COURSE: Breakfast, Brunch
CUISINE: American


  • 1 cup whole wheat flour (I prefer white whole wheat flour)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 cup low fat buttermilk
  • 3 large egg whites
  • 1/4 cup canned pumpkin
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla
  • 2 tsp canola oil (or coconut oil)
  • 3 tbsp chopped pecans
  • cooking spray
  • warmed maple syrup (optional for topping )


  • 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.
Serving: 2pancakesCalories: 234kcalCarbohydrates: 31gProtein: 10gFat: 8gSaturated Fat: 0.5gCholesterol: 3mgSodium: 497mgFiber: 4gSugar: 11g
– WW Points: 7

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