• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Frugal
  • Resources
  • About
  • Shop
  • Subscribe

BeeyondCereal logo

menu icon
go to homepage
  • Recipes
  • Frugal
  • Resources
  • About
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Frugal
    • Resources
    • About
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Breakfast Recipes

    Published: Nov 10, 2020 by Nicole This post may contain affiliate links.

    Pumpkin Pancakes with Butter Pecan Syrup

    Jump to Recipe Print Recipe
    promotional graphic for Pumpkin Pancakes With Butter Pecan Syrup

    These pumpkin pancakes with butter pecan syrup are fluffy and nutty bites of breakfast heaven! With just a few ingredients, these pancakes are one Fall favorite you'll be looking forward to every year!

    a plate filled with pumpkin pancakes and topped with pecans and syrup and butter

    I didn't know how much my life needed these pancakes until my husband walked in the door one day after work and said he wanted pumpkin pancakes.

    Honestly, the thought of making them hadn't even crossed my mind, but within moments I had already figured out that it was going to be paired with homemade butter pecan syrup.

    So I grabbed a few things and the 10lb bag of "just add water" pancake mix I bought from the store and tossed them together. The results were soft, fluffy, savory, and not too sweet pumpkin pancakes with a delicious hint of spice and pumpkin flavor.

    The butter pecan syrup is a nice earthy, toasted nut flavor with a salty sweet combo from the butter and maple syrup and every bite had you wanting to go back for another..and another.

    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🍴 Recipe Tips
    • 💭 FAQs
    • 📖 Recipe
    ingredients needed to make pumpkin pancakes and butter pecan syrup

    🥘 Ingredients

    • Pancake mix- You can use Bisquick or any other brand of pancake mix (gluten free may work as well, but I haven't personally tried).
    • Milk- you can use cow milk or a dairy free alternative
    • Egg- we only need one egg, and it's easier to mix into the batter if you have it slightly beaten first.
    • Vanilla extract- Giving us a nice flavor enhancement.
    • Pumpkin pie spice- Adding in a nice amount of spice thanks to the cinnamon, cloves, and nutmeg in this mix.
    • Pumpkin puree- You can use homemade or canned, just make sure not to use canned pumpkin pie filling as that is very different from what we want.
    • Brown sugar- white sugar works too, but brown sugar is better because it adds a depth of flavor thanks to the molasses.

    For the butter pecan syrup you will need:

    • Pecans- Buy pre-chopped pecans or chop them yourself. We want the pieces small.
    • Butter- You can use butter or margarine, and it doesn't make too big of a difference if you use unsalted or salted.
    • Maple syrup- Use the real deal or the cheap stuff.

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Medium sized saucepan
    • Skillet
    • Whisk
    • Measuring cups
    • Spatula

    🔪 Instructions

    Check out how to make pumpkin pancakes with homemade butter pecan syrup with these simple step-by-step instructions:

    Mix together all of the pancake ingredients in a mixing bowl.

    ingredients for pancakes in a mixing bowl
    pumpkin pancake batter in a mixing bowl

    Scoop the batter by the ¼ cup measures onto a heated and greased skillet.

    Cook until the edges have set and the center is bubbly (about 2 minutes).

    Flip and cook until golden.

    Repeat with the remaining batter.

    To make the syrup, toast your chopped pecans in a medium sized saucepan for about 5 minutes over medium/low heat until fragrant and golden brown.

    Add in the butter and the syrup, stir to combine.

    Heat the mix until bubbly and then remove from heat and allow to cool.

    Serve over fresh pumpkin pancakes.

    pumpkin pancakes on a blue rimmed plate with syrup in the background

    🍴 Recipe Tips

    To make good pancakes, you'll want to make sure that your heat isn't too high or too low. Medium heat seems to work best for me, but ovens and stoves may vary.

    You know your pancake is ready to flip when the edges have set, and there are some bubbles in the center.

    When you flip the easy pumpkin pancakes, there is any resistance, or it looks like it's folding like an accordion with your spatula- it's not ready to be flipped. A ready pancake will be nonstick to the pan and lift away with ease.

    Never squish the pancake down once flipped, either. I know this can be tempting, but allowing the leavening agents and heat to do their job is crucial in getting a fluffy pancake that doesn't taste too gummy.

    💭 FAQs

    Are pumpkin pancakes good?

    I think they're a great way to add a little more vegetables into the diet and a fun way to switch up the everyday breakfast routine.

    Can you freeze pumpkin pancakes?

    Yes! After letting these pancakes cool completely, flash freeze them on a large baking sheet in the freezer for one hour before transferring to an airtight container or Ziploc bag for up to 3 months. Then to thaw, heat, and eat- simply take a few and place them on a plate, and microwave for about 45 seconds until warmed through.

    Why are my pumpkin pancakes gooey?

    If you had your heat too high or didn't allow the pancakes to cook completely on both sides the center may not be done. With higher heat, the outsides get cooked much faster than the center. It's important to use the first one or two pancakes to gauge the heat and cooking and adjust as needed.

    What goes with pumpkin pancakes?

    These pumpkin pancakes and butter pecan syrup go great with just about anything. Fresh fruit, cream cheese, coffee, vanilla yogurt, or pudding all make good side options.

    pumpkin pancakes on a plate with butter syrup and pecans more syrup in a bottle in the background

    More pumpkin recipes you might like:

    • Pumpkin Patch Cupcakes
    • Pumpkin White Chocolate Chip Cookies
    • Easy Pumpkin Spice Coffee Cake
    • Pumpkin Swirl Cheesecake
    • Layered Pumpkin Spice Latte Cake
    • Homemade Pumpkin Spice Creamer

    📖 Recipe

    a blue rimmed plate topped with pumpkin pancakes and butter pecan syrup
    Print Recipe
    5 from 1 vote

    Pumpkin Pancakes with Butter Pecan Syrup

    These pumpkin pancakes with butter pecan syrup are fluffy and nutty bites of breakfast heaven! With just a few ingredients, these pancakes are one Fall favorite you'll be looking forward to every year!
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Servings: 18 pancakes
    Calories: 89kcal
    Cost Recipe $2.55 / Serving $0.14
    Prevent your screen from going dark

    Equipment

    • Medium sized saucepan
    • Skillet
    • Whisk
    • Measuring Cups
    • Spatula

    Ingredients

    Pumpkin Pancakes

    • 2 cups pancakes mix (Bisquick or other) ($0.40)
    • 1 ¼ cup milk ($0.20)
    • 1 large egg, beaten ($0.08)
    • 1 teaspoon vanilla extract ($0.02)
    • ¼ cup brown sugar ($0.17)
    • ½ cup pumpkin puree ($0.75)
    • 2 teaspoon pumpkin pie spice ($0.20)

    Butter Pecan Syrup

    • ¼ cup pecans, chopped ($0.41)
    • 2 tablespoon butter ($0.16)
    • ½ cup maple syrup ($0.16)
    US Customary - Metric

    Instructions

    Pumpkin Pancakes

    • In a large mixing bowl, whisk together all of the ingredients for these pancakes.
    • Scoop the batter in ¼ cup measurements onto a heated and greased griddle or skillet.
    • Wait until the edges look set and the top is bubbly before flipping.
    • Cook until both sides are golden brown. Place cooked pancakes to the side on a clean plate. Repeat with remaining batter. Serve with syrup.

    Butter Pecan Syrup

    • In a medium sized saucepan, toast your chopped pecans for about 5 minutes until golden brown and fragrant over medium/low heat.
    • Add in the butter and the syrup. Heat until bubbly and then turn off the heat.
    • Let cool to safe temperatures and then serve over your pumpkin pancakes.

    Notes

    To make good pancakes, you'll want to make sure that your heat isn't too high or too low. Medium heat seems to work best for me, but ovens and stoves may vary.
    You know your pancake is ready to flip when the edges have set and there are some bubbles in the center.
    If when you go to flip the easy pumpkin pancakes, there is any resistance or it looks like it's folding like an accordion your spatula- it's not ready to be flipped. A ready pancake will be nonstick to the pan and lift away with ease.
    Never squish the pancake down once flipped either. I know this can be tempting, but allowing the leavening agents and heat to do it's job is crucial in getting a fluffy pancake that doesn't taste too gummy.

    Freezer Meal Storage

    After letting these pancakes cool completely, flash freeze them on a large baking sheet in the freezer for one hour before transferring to an airtight container or Ziploc bag for up to 3 months. Then to thaw, heat, and eat- simply take a few and place them on a plate, microwave for about 45 seconds until warmed through. 

    Nutritional Information

    Serving: 1pancake | Calories: 89kcal | Carbohydrates: 17.4g | Protein: 2.7g | Fat: 0.9g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 200.1mg | Potassium: 83.2mg | Fiber: 0.7g | Sugar: 6.9g | Vitamin A: 57.8IU | Vitamin C: 0.3mg | Calcium: 87.6mg | Iron: 0.8mg
    Author NicoleDurham
    Course Breakfast, brunch
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

    More Breakfast Recipe Ideas

    • a tall glass full of strawberry orange smoothie with fresh fruits around it
      Strawberry Banana Orange Smoothie
    • an upclose view of english muffin french toast on a plate with maple syrup and blackberries
      English Muffin French Toast
    • a wire rack topped with 6 vanilla muffins and surrounded by rainbow sprinkles
      Easy Vanilla Muffins
    • aerial view of muffin mix french toast with syrup and butter and fresh sliced strawberries
      Muffin Mix French Toast

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A photo of Nicole from Beeyond Cereal

    I'm Nicole and I am the owner and recipe developer here at Beeyond Cereal. I love saving money and one of the best places to trim expenses is in the kitchen. With this site, we are serving up tasty and frugal homemade dishes that the whole family will enjoy.

    More About Me →

    Trending NOW

    • two bbq chicken thighs on a plate with more on a baking dish in the background
      Baked BBQ Chicken Thighs
    • roasted chicken, carrots and potatoes in a baking dish with a sprig of rosemary on top
      Roasted Whole Chicken with Potatoes and Carrots
    • a close up of taquitos enchiladas in a bowl with a board filled with toppings in background
      20 Minute Lazy Enchiladas
    • an upclose view of honey lemon pepper wings on a plate
      Honey Lemon Pepper Wings

    Seasonal Recipes

    • bunny biscuits on a baking sheet
      Easy Easter Bunny Biscuits
    • an upclose view of a mug filled with easter egg hot chocoalte and topped with whipped cream and sprinkles
      Easter Egg Hot Chocolate
    • an upclose view of easter confetti cake with easter peeps and candies
      Easter Confetti Cake
    • a plate filled with mini egg fudge pieces
      Easter Mini Eggs Fudge

    As Seen In

    parade yummyle foodgawker the pioneer woman

    Footer

    ↑ Back to Top

    About

    • Privacy Policy
    • Affiliate Disclaimer
    • Terms & Conditions
    • Public Sharing Policy
    • Pricing Disclosure

    Follow

    • Sign Up! for emails
    • Follow on Facebook
    • Follow on Instagram
    • Follow on Pinterest

    Contact

    • Contact
    • Services

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Beeyond Cereal --Brunch Pro Theme by Feast Design Co.

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Save & Accept