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!
The Perfect Fall Pancakes
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.
Pumpkin Pancake 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.
What you’ll need to make this recipe
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Tips for making easy pumpkin pancakes
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 pancake, 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.
FAQs about pumpkin pancakes and butter pecan syrup
I think they’re a great way to add a little more vegetblaes into the diet and a fn way to switch up the everyday breakfast routine.
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, microwave for about 45 seconds until warmed through.
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.
These pumpkin pancakes go great with just about anything. Fresh fruit, cream cheese, coffee, or vanilla yogurt, or pudding all make good side options.
How to make pumpkin pancakes with homemade butter pecan syrup
Mix together all of the pancake ingredients in a mixing bowl.
Scoop the batter by the 1/4 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.
More recipes you might like:
- Carrot Cake Pancakes with Cream Cheese Syrup
- Easy Zucchini Corn Chowder
- DIY Hot Chocolate Bombs
- Chocolate Peanut Butter Popcorn
- Smoked Salmon and Spinach Quiche
- Simple Mixed Berry Syrup
- Easy Fluffy Pancakes
Pumpkin Pancakes with Butter Pecan Syrup
- 2 cups pancakes mix (Bisquick or other)
- 1 1/4 cup milk
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1/4 cup brown sugar
- 1/2 cup pumpkin puree
- 2 tsp pumpkin pie spice
Butter Pecan Syrup
- 1/4 cup pecans, chopped
- 2 tbsp butter
- 1/2 cup maple syrup
- In a large mixing bowl, whisk together all of the ingredients for these pancakes.
- Scoop the batter in 1/4 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.