Pumpkin-Pecan Pancakes (per 4" cake)

Pumpkin-Pecan Pancakes (per 4

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 91.4
  • Total Fat: 3.3 g
  • Cholesterol: 24.3 mg
  • Sodium: 186.7 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.7 g

View full nutritional breakdown of Pumpkin-Pecan Pancakes (per 4" cake) calories by ingredient
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Adapted from Cooking Light's sweet potato version, for my family's logging purposes Adapted from Cooking Light's sweet potato version, for my family's logging purposes
Number of Servings: 16


    1 1/4 c flour
    1/4 c pecans, chopped & toasted
    3 Tbsp cornmeal
    2 tsp baking powder
    1/2 tsp salt
    1/2 tsp cinnamon
    1 c 2% milk
    1 c pumpkin puree
    3 Tbsp brown sugar
    1 Tbsp oil
    1/2 tsp vanilla
    2 eggs


Mix dry ingredients. Separate eggs. Mix wet ingredients, excluding egg whites. Beat egg whites with mixer. Mix dry & wet ingredients together, fold in egg whites.
Use 1/4 c measure to dole pancake batter into pan to cook.
OPTIONAL: add sliced banana to pancakes in pan

Serving Size: Makes 16 4" pancakes

Number of Servings: 16

Recipe submitted by SparkPeople user ZILLYONS.

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Member Ratings For This Recipe

  • This recipe was very good. I used whole wheat flour which made them a little denser but the beaten egg whites helped keeping them on the fluffed side. I added chocolate chips into the ones I served to my son who usually turned his nose up at pumpkin pancakes. He love them! - 1/23/16

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