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–+ servings
a stack of several pumpkin pancakes topped with cinnamon pecan syrup.
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4.93 from 13 votes

Pumpkin Pancakes Recipe with Cinnamon Pecan Syrup

Pumpkin Pancakes is a classic fall breakfast. These soft, fluffy buttermilk pancakes are made with pumpkin puree and pumpkin pie spices. I topped these fluffy pumpkin pancakes is a simple cinnamon pecan syrup. This is a perfectly comforting fall breakfast.
Prep Time20 minutes
Cook Time19 minutes
Total Time39 minutes
Course: Breakfast
Cuisine: American
Servings: 8 (makes 6-8)
Calories: 384kcal
Author: Lyuba Brooke

Ingredients

Pumpkin Pancakes:

  • 1 3/4 cup all purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/4 cup brown sugar
  • 1/4 cup avocado oil or vegetable or canola oil
  • 2 eggs
  • 1 1/4 cup low fat buttermilk
  • 1/2 cup pumpkin puree
  • 1 tsp pumpkin pie extract

Cinnamon Pecan Syrup:

  • 1/2 cup chopped pecans
  • 1 cup maple syrup
  • 1 tsp cinnamon
US Customary - Metric

Instructions

Pancakes:

  • Whisk together wet pancake ingredients and sugar until well combined and smooth.
  • Whisk in baking powder and baking soda until evenly incorporated. 
  • Whisk in flour and pumpkin pie spice. Let the batter stand for about 15 minutes. (This is a good time to preheat your cooking pan over medium heat.)
  • Cook the pancakes, in the preheated pan, for a couple of minutes on each side. Check the pancakes by pressing lightly in the center, if it's firm the pancakes are done.

Cinnamon Pecan Syrup:

  • Preheat a small sauce pot over medium heat. 
  • Add pecans and toast them for just a couple of minutes, stirring often. 
  • Add maple syrup and cinnamon. 
  • Bring to simmer and simmer for about a minute. 
  • Take off heat and use on your pancakes. 

Notes

Buttermilk - Personally, I've tried every substitute and none work well in pancakes so I highly recommend using the low fat buttermilk in pancakes. If you need to substitute dairy free milk, use oat milk but note there will be a texture difference.
To make the pancakes gluten free, use gluten free 1:1 all purpose flour. (My personal favorite brands are Kind Arthur and Bob's Red Mill.) Make sure to use the 1:1 substitute, not almond or coconut flours.
Storing: Store leftovers in an airtight container in the refrigerator for 3-4 days.

Nutrition

Calories: 384kcal | Carbohydrates: 60g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 178mg | Potassium: 411mg | Fiber: 2g | Sugar: 33g | Vitamin A: 2460IU | Vitamin C: 1mg | Calcium: 183mg | Iron: 2.2mg