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!
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
Cook pancakes over medium heat.Wait for set edges and bubbles in the center before flipping.Don't flip prematurely; a ready pancake will lift easily.Avoid squishing them down after flipping.To freeze, cool pancakes, then flash freeze for an hour.Store in an airtight container or Ziploc bag for up to 3 months.To reheat, microwave for about 45 seconds until warmed through.