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.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
24 - 3 1/2 inch pancakes
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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).

Nutrition Facts

321 calories; protein 10.4g 21% DV; carbohydrates 42.5g 14% DV; fat 13.4g 21% DV; cholesterol 67.1mg 22% DV; sodium 451.3mg 18% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/05/2009
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. Read More
(47)

Most helpful critical review

Rating: 3 stars
11/28/2011
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. Read More
(11)
26 Ratings
  • 5 star values: 16
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
10/05/2009
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. Read More
(47)
Rating: 5 stars
11/12/2008
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! Read More
(39)
Rating: 5 stars
11/16/2010
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. Read More
(25)
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Rating: 5 stars
11/12/2008
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!: ) Read More
(19)
Rating: 3 stars
11/28/2011
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. Read More
(11)
Rating: 4 stars
11/16/2010
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. Read More
(10)
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Rating: 3 stars
04/01/2010
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. Read More
(10)
Rating: 4 stars
10/07/2010
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. Read More
(9)
Rating: 5 stars
12/28/2009
I loved these pancakes and I'm not a pancake lover. I think what made them so much better than regular pancakes in my opinion is that I knew I was eating something healthy that tasted great too. I added nutmeg and cinnamon. Read More
(9)