Light and fluffy pumpkin pancakes are perfectly spiced and topped with a homemade buttered pecan maple syrup.
I wanted to make these Pumpkin Pancakes extra flavorful so I made my own buttered pecan syrup to pour over top, but it would also be lovely with spiced maple syrup. Serve this fall dish up with a Skinny Smashed Pumpkin Smoothie and enjoy!
FLuffy + Flavorful
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.
If you are anything like me and love pumpkin, these pancakes are for you! They’re so fluffy and flavorful and perfect for fall, well really any time of the year if you’ve stocked up on pumpkin puree.
The buttered pecan maple syrup takes them to a whole new level- trust me, you’re going to want to make it!!! Enjoy!
Whipping up Pumpkin Pancakes
WET INGREDIENTS. In a medium size mixing bowl, add the pumpkin puree, buttermilk, butter, egg, brown sugar and vanilla extract, whisk until combined.
DRY INGREDIENTS. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
COMBINE. 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.
COOK. 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.
SYRUP. 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.
Tips + Storing INfo
We think these are just the best pumpkin pancakes and part of what makes them so perfect is how easily you can whip them up!
Here are a few suggestions to make things go smoothly:
- Make your own buttermilk: Add 1 Tbsp of white vinegar to your measuring cup, then add the 1 ¼ cup of milk that you need for this recipe and stir it up gently. Let this mixture sit for 5 minutes or so and you will be good to go!
- Making your own pumpkin puree would be a wonderful addition to this recipe, and it’s easier than you might think! Here is a link to a recipe where I show you just how to make it yourself – Homemade Pumpkin Puree
- To make your own pumpkin pie spice: add ½ tsp cinnamon, ¼ tsp ginger, ⅛ tsp nutmeg, and ⅛ tsp allspice. This combination of spices will give you the 1 tsp of pumpkin pie spice you need for these pancakes.
STORE leftover pancakes covered with plastic wrap in the fridge for a few days, or FREEZE for up to 3 months.
If you decide to FREEZE them here’s what we suggest: First of all wait until the pancakes have cooled completely, then place them on wax or parchment paper, layering the paper between each pancake to keep them from sticking together. Add your stack of pancakes to a Ziploc freezer bag or air tight container and keep them frozen until you are ready to use them again. When you are ready to reheat them just set your oven to 375 and warm them up on a baking sheet for about 8-10 minutes.
Here are a few more tasty pancake recipes you’ll want to try:
- Buttermilk Banana Bread Pancakes
- Apple Pie Pancakes With Spiced Maple Syrup
- Oatmeal Pancakes
- Buttermilk Pancakes (From Scratch)
You can even use the butter pecan syrup featured here with any of these as well!
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 tsp cinnamon
- 1 tsp pumpkin pie spice
Buttered Pecan Maple Syrup
- 1 c pure maple syrup
- 2 Tbsp (¼ stick) butter
- 1 c chopped pecans
Instructions
- In a medium size 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 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. Serve over hot pancakes.
NOTES
Recipe Source: https://lifemadesimplebakes.com/2014/07/fluffy-whole-wheat-banana-pancakes/
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!!