{The smell of Autumn flavors: Pumpkin Pecan Pie Pancakes}


Although pancakes are not the smartest/healthiest breakfast option….they are delicious, aromatic and decadent. Eating them once in a while won’t hurt anyone. I eat pancakes/waffles approximately once a month. That being said these are delightful! I was inspired once again with Fall flavors – pumpkin puree, pumpkin spice, glazed pecans….a recurring theme for most recipes currently flooding the Internet. Well – I had to make my own version or else I would have felt left behind. I loooove the smell of pancakes in the morning. Specially on Sunday mornings. I don’t know why but they even taste better when you eat them on Sundays….I usually have a very busy week with very lit
tle time to have a heavy, warm, home-made breakfast…so come Sunday morning this is exactly what my body is craving. Waking up slow, cooking something delicious and resting a little after the indulgence. So I made pancakes, drizzled with maple syrup and toped with glazed pecans…who can resist this!? Nevertheless I made some healthier substitutions – used WW flour, used 2% milk and added some spices to spike the flavor. The pancakes alone are not high in fat or calories. But cooking them in butter, adding more butter on top, loading it with maple syrup and tons of nuts…well there is where you will find the decadence. So if you are worried about the latter use a reduced fat syrup and limit the amount of pecans (1 tbsp should be a healthy portion).


1 1/2 cups Whole wheat buttermilk pancake mix
1 cup reduced fat milk or non-dairy milk
1/2 cups pumpkin purée
1/4  tsp pumpkin spice
1/4 tsp cinnamon
2 tbsp sunflower or vegetable oil
2 eggs
1/4 cup glazed pecans, *you can add these to the mixture or toss them on top of the pacakes
100% pure maple syrup, to drizzle on top
cool whip or greek yogurt, *optional – a spoonful on top


1. Whisk all of the liquid/wet ingredients in a large mixing bowl. Incorporate the dry ingredients. Blend until smooth. Cook according to directions.

– Use a non-stick pan
– Cook the pancakes in batches.
– Preheat oven to 250 degrees. Place cooked pancakes in a cookie sheet and store in the oven to keep warm while you finish making the rest of the batter.
– Grease the pan in between pancakes.
– Not a pancake expert? Keep them small, this will allow you to flip them more easily plus they will cook faster.
– Never cook them on high heat. I usually set the stove to med high initially then switch to med low and cook most of the pancakes at low heat. This will create the lovely golden color.

Yield: 12-16 small pancakes.

Serving Size: 3-4 small pancakes per person.

One thought on “{The smell of Autumn flavors: Pumpkin Pecan Pie Pancakes}

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