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Pumpkin Pancakes with Buttered Pecan Maple Syrup
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5 from 3 votes

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!
Prep Time15 minutes
Cook Time4 minutes
Course: Breakfast
Cuisine: American
Servings: 8 large pancakes
Calories: 290kcal
Author: Andrea

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 (1/4 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 1/4 c whole milk for a healthier alternative.
Try adding a 1/2 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