These Pumpkin Pancakes with Buttered Pecan Maple Syrup are fluffy, flavorful, and the perfect fall treat. The buttery, nutty syrup adds a sweet touch to these spiced pancakes.
These Pumpkin Pancakes with Buttered Pecan Maple Syrup are a decadent fall-inspired breakfast that combines cozy flavors with a touch of indulgence. The pancakes are light, fluffy, and warmly spiced with cinnamon and pumpkin pie spice while the pumpkin puree adds both moisture and a subtle sweetness. What makes them truly special is the topping. A rich maple syrup infused with buttery, chopped pecans that adds a nutty crunch and a luxurious caramel-like flavor.
For more pumpkin inspired breakfast recipes you have to also check out my Homemade Pumpkin Bagels, Pumpkin Spice Donuts and Pumpkin Cinnamon Roll Muffins.
Table of Contents
Why I Love These Pumpkin Pancakes
- These pancakes freeze well, so you can make a big batch and have them ready for those busy weekday mornings.
- My little one absolutely devours these Pumpkin Pancakes with Buttered Pecan Maple Syrup. They’re perfect for the whole family!
- You probably have most of what you need already in the pantry, so it’s one of those easy, go-to recipes.
Recipe Ingredients
Pumpkin Puree – Adds a naturally sweet, earthy flavor that makes the pancakes moist and perfect for fall.
Buttermilk – Creates the fluffiest pancakes while giving a slight tang that balances out the sweetness from the pumpkin and spices.
Cinnamon – This spice is key to giving the pancakes their warm, comforting flavor.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Homemade Pumpkin Pie Spice – If you don’t have the store-bought version on hand, no worries! You can easily swap it by mixing ½ tsp cinnamon, ¼ tsp ginger, ⅛ tsp nutmeg, and ⅛ tsp allspice. This blend works perfectly to give you the 1 tsp of pumpkin pie spice you need for these pancakes.
Make your own buttermilk – Add 1 tablespoon of white vinegar to your measuring cup, then pour in 1 ¼ cups of milk. Gently stir and let the mixture sit for about 5 minutes. After that, it’s ready to use!
How to Make Pumpkin Pancakes with Buttered Pecan Maple Syrup
Step 1: In a medium-sized mixing bowl, add the pumpkin puree, buttermilk, butter, egg, brown sugar, and vanilla extract. Whisk until combined.
Step 2: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
Step 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.
Step 4: Place a large skillet over medium-high heat and melt a small amount of butter in the pan. Pour ⅓ cup of batter into the pan (you can do 2 at a time in a large skillet) and allow the pancakes 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
Step 1: In a small saucepan, dry toast the chopped pecans until fragrant, taking care not to burn them.
Step 2: Remove the pan from the heat, carefully add the butter, then the syrup.
Step 3: Return to the heat and cook on low for 2-3 minutes. Serve over hot pancakes.
Expert Tips
Use Room Temperature Ingredients – For the fluffiest pancakes, it’s best to let your wet ingredients (like eggs, buttermilk, and melted butter) come to room temperature before mixing. This makes everything blend together smoothly and prevents overmixing.
Flip Once Bubbles Appear – Wait until bubbles form on the surface of your pancakes before flipping them. This means they’ve set just enough to flip without sticking or breaking apart.
FAQs
Yes, lightly greasing the skillet with nonstick spray, butter, or oil between batches will help prevent sticking and ensure the pancakes cook evenly. However, be careful not to overdo it, as too much grease can cause uneven browning or make the pancakes greasy.
I like to serve these pancakes alongside my Fruit Salad and Cheesy Hash Brown Casserole.
Storage Info
To STORE leftover Pumpkin Pancakes with Buttered Pecan Maple Syrup, cover them with plastic wrap and keep them in the fridge for up to 4-5 days, To FREEZE, let the pancakes cool completely first. Then, layer wax or parchment paper between each pancake to prevent sticking and place them in a Ziploc freezer bag or airtight container. They will stay good for up to 3 months.
When ready to REHEAT, set your oven to 375°F (190°C) and warm the pancakes on a baking sheet for 8-10 minutes until heated through.
More Tasty Pancake Recipes to Try
Pumpkin Pancakes with Buttered Pecan Maple Syrup Recipe
Ingredients
Pancakes
- 3/4 c pumpkin puree
- 1 1/4 c buttermilk*
- 2 Tbsp butter - melted
- 1 egg
- 3 Tbsp brown sugar
- 3/4 tsp vanilla extract
- 1 1/4 c all-purpose or whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 teaspoon cinnamon
- 1 tsp pumpkin pie spice
Buttered Pecan Maple Syrup
- 1 c pure maple syrup
- 2 tablespoon (¼ stick) butter
- 1 c chopped pecans
Instructions
- In a medium-sized mixing bowl, add the pumpkin puree, buttermilk, butter, egg, brown sugar, and vanilla extract. Whisk until combined.
- 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 only very small lumps remain.
- Place a large skillet over medium-high heat and melt a small amount of butter in the pan. Pour ⅓ cup of batter into the pan (you can do 2 at a time in a large skillet) and allow the pancakes 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 them.
- 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.
The buttered pecan maple syrup took these pancakes to the next level.
Thank you for sharing your awesome pumpkin pancakes recipe. As usual, your recipe was easy to follow and the pancakes were so delicious!
Perfect for fall!
My family is obsessed with these pumpkin pancakes! I’m so glad I found this recipe.
And the syrup just takes it over the top!
Sorry…I totally forgot the rate the recipe !! Delete my message & I can redo if that helps!!