Pumpkin Pancakes with Buttered Pecan Maple Syrup

Fall is officially here, and today I’m sharing one of my new favorite recipes- pumpkin pancakes with buttered pecan maple syrup! These buttermilk pancakes are filled with pumpkin puree and a blend of fall spices. I wanted to make these extra flavorful so I made my own buttered pecan syrup to pour over top. It’s so quick and easy to make, you’ll never want plain ole maple syrup again!

Pumpkin Pancakes with Buttered Pecan Maple Syrup

This past Sunday morning I wanted to make something for breakfast that we could enjoy with our little one, something filling and relatively heathy. I had some pumpkin puree leftover from making these cinnamon rolls so I decided to go with pancakes. I turned to my whole wheat banana pancake recipe and adapted it to include pumpkin and not banana :)

Pumpkin Pancakes with Buttered Pecan Maple Syrup

To start, in a medium size mixing bowl, combine the pumpkin puree, buttermilk, egg, brown sugar and vanilla extract, whisk until combined. Then, in a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Make a small “nest” or well in the center of the dry ingredients and pour the wet ingredients in. Using a large whisk or spatula, stir together until small lumps remain. Overmixed batter will result in dense flat pancakes, and we definitely don’t want that!

Pumpkin Pancakes with Buttered Pecan Maple Syrup

Place a large skillet over medium-high heat and melt a small amount of butter in the pan. Pour ⅓ c. of batter into the pan (I can do 2 at a time in my large skillet) and allow the pancake(s) to cook for 2 minutes, then flip and continue cooking for an additional 2 minutes. Repeat with the remaining batter, buttering the pan between each batch.

To make the syrup, in a small saucepan, dry toast the chopped pecans until fragrant, taking care not to burn. Remove the pan from the heat, carefully add the butter, then the syrup. Return to the heat and cook on low for 2-3 minutes, pour over a stack of these hot and fluffy pancakes!

Pumpkin Pancakes with Buttered Pecan Maple Syrup

If you are anything like me and love pumpkin, these pancakes are for you! They’re so fluffy and flavorful! And the buttered pecan maple syrup takes them to a whole new level- trust me, you’re going to want to make it!!! Enjoy!

Pumpkin Pancakes with Buttered Pecan Maple Syrup
 
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You're going to love with these incredibly light and fluffy pumpkin pancakes! Perfectly spiced and topped with a homemade buttered pecan maple syrup, these golden beauties are everything I love about fall!
Author:
Yield: 8 large pancakes
Ingredients
  • ¾ c. pumpkin puree
  • 1¼ c. buttermilk*
  • 2 tbsp. butter, melted
  • 1 egg
  • 3 tbsp. brown sugar
  • ¾ tsp. vanilla extract
  • 1¼ c. all-purpose or whole wheat flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1½ tsp. cinnamon
  • 1 tsp. pumpkin pie spice

  • Buttered Pecan Maple Syrup:
  • 1 c. pure maple syrup
  • 2 tbsp. (1/4 stick) butter
  • 1 c. chopped pecans
Directions
  1. In a medium size mixing bowl, add the pumpkin puree, buttermilk, butter, egg, brown sugar and vanilla extract, whisk until combined.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
  3. Make a small "nest" or well in the center of the dry ingredients and pour the wet ingredients in. Using a large whisk or spatula, stir together until only very small lumps remain.
  4. Place a large skillet over medium-high heat and melt a small amount of butter in the pan. Pour ⅓ c. of batter into the pan (I can do 2 at a time in my large skillet) and allow the pancake(s) to cook for 2 minutes, then flip and continue cooking for an additional 2 minutes. Repeat with the remaining batter, buttering the pan between each batch.
  5. To make the syrup, in a small saucepan, dry toast the chopped pecans until fragrant, taking care not to burn. Remove the pan from the heat, carefully add the butter, then the syrup. Return to the heat and cook on low for 2-3 minutes, serve over hot pancakes.
Notes
*Try using 1 c. Greek yogurt (plain, vanilla or pumpkin) with ¼ c. whole milk for a healthier alternative.
-Try adding a ½ c. of chocolate chips or chopped nuts to the batter for even more flavorful pumpkin pancakes!


Recipe source: my Whole Wheat Banana Pancakes