Pumpkin Pancakes with Buttered Pecan Maple Syrup

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! 

Pumpkin Pancakes with Buttered Pecan Maple Syrup

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!

Pumpkin Pancakes with Buttered Pecan Maple Syrup

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.

Pumpkin Pancakes with Buttered Pecan Maple Syrup

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.

Pumpkin Pancakes with Buttered Pecan Maple Syrup

Here are a few more tasty pancake recipes you’ll want to try:

You can even use the butter pecan syrup featured here with any of these as well!

Pumpkin Pancakes with Buttered Pecan Maple Syrup

Pumpkin Pancakes with Buttered Pecan Maple Syrup Recipe

You're going to love 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!
5 from 3 votes
Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 15 mins
Cook Time: 4 mins
Servings: 8 large pancakes
Calories: 290kcal
Author: Life Made Simple Team
Print 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

*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.

Nutrition

Calories: 290kcal | Carbohydrates: 51g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 314mg | Potassium: 280mg | Fiber: 1g | Sugar: 31g | Vitamin A: 3843IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 2mg

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Recipe Source: https://lifemadesimplebakes.com/2014/07/fluffy-whole-wheat-banana-pancakes/

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Comments:

  1. Hi !  I made these with Cup 4 Cup gluten free multipurpose flour and the mix was a bit too thick so they didn’t seem to cook all of the way through.  Any ideas?  The taste was good though and OMG the buttered pecan syrup was delicious!!!
    Thanks!

    1. You used 1 1/4 cup gluten free flour or 4 cups? Not quite sure why it was so thick? You can always add a tad bit of water.

  2. 5 stars
    Thank you for sharing your awesome pumpkin pancakes recipe. As usual, your recipe was easy to follow and the pancakes were so delicious!