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!
Pumpkin Pancakes 2 cups pancakes mix 1 ¼ cup milk 1 lg egg, beaten 1 tsp vanilla extract ¼ cup brown sugar ½ cup pumpkin puree 2 tsp pumpkin pie spice
Butter Pecan Syrup ¼ cup pecans, chopped 2 tbsp butter ½ cup maple syrup
Mix together all of the pancake ingredients 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.