Pumpkin Spice Pancakes with toasted pecans are such a celebration of fall with all the warm spices you expect including ginger, cinnamon, nutmeg and cloves.
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Why you'll love this recipe
These pumpkin pecan pancakes are simple to make and the batter lasts nicely in the fridge for a couple of days if you don't cook them all the first morning. The pumpkin pancake batter color is stunning, a pale peachy orange which intensifies on the butter-covered griddle.
And the pumpkin spice flavor, especially when topped with toasted pecans and maple syrup always convinces me that it’s time to celebrate the bounty of autumn, fallen leaves, squash and even cold weather.
I often resist the foods of fall. Truth be told, I’m stubborn and cling to warmth and sunshine like a child clings to their favorite blankie.
But this pumpkin pancake recipe and my pumpkin granola along with lots and lots of soup and falling leaves always help me make the transition.
Ingredients you'll need
There is quite a bit of flexibility with this pumpkin spice pancake recipe - the type of flour you use, the liquid, whether you use a store-bought spice blend or individual spices and whether you put the pecans on top or in the pancakes as well.
- Flour: As an alternative to 100% all-purpose flour, a blend of ½ all-purpose flour and ½ white whole wheat can work. If you were to use all whole wheat flour, you would have to increase the amount of liquid in the recipe.
- Pumpkin puree: I tested this with pure pumpkin puree from a can, not pumpkin pie filling.
- Milk/Buttermilk: If you have some buttermilk in the house, it's a nice tangy addition but not mandatory.
- Pumpkin Spices: I used the individual spices and list them out for you. If you only have the pumpkin spice blend in the house, I would try 1.5 teaspoons. (Or make your own!)
- Pecans: Definitely toast them for maximum flavor - pop them in the toaster oven at 325 - 350 degrees for 5 - 7 minutes. Pay attention so they don't burn! Not a pecan fan? Try these pumpkin spiced pepitas on top - you'll thank me!
- Oil - Use vegetable or canola.
Steps to make this recipe
1. Add the dry ingredients to a medium-sized bowl and use a fork to combine.
2. In another medium size measuring cup or bowl, combine all the wet ingredients and whisk together until combined.
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3. Add the wet ingredients to the dry, combining just until most lumps are gone and dry flour is no longer visible. Do not over stir.
4. To make the pumpkin pancakes, I use a stove-top griddle pan, but you can use a non-stick pan as well. I use butter to cook them which results in an imperfect look but a delightful crunchy exterior. Use medium heat and wait until the butter is just sizzling. Add a small ladleful of pancake batter. You can add in nuts at this stage.
5. Be patient and wait to flip your pancake until you see some little holes/circles forming in the batter. Once they are visible, flip and they will be ready in just another minute or so.
6. Serve with chopped toasted pecans and real maple syrup. Eat and repeat every Sunday.
Expert Tips and FAQ
- Don't overmix your pancake batter. Like muffins, you want to mix just until the flour is incorporated.
- Let your pumpkin pancake batter rest for a few minutes before cooking your pancakes.
- Don't want to be a short-order cook? Keep your pancakes warm on a sheet tray in a 200-degree oven.
Sure - you can freeze them and find a happy surprise in the freezer on a busy morning. Lay them out on a sheet tray individually and place in the freezer just until frozen, then you can put them in a freezer safe container or bag and reheat in the microwave when you want to eat them.
Yes, you can. You'll get a perfect finish (see my post about Deb's Perfect Pancakes) but I prefer the slightly crispy imperfect finish you get with butter!
If you overmix the batter, the pancakes could get tough. Remember to mix the batter just until the flour mostly disappears and you'll have the light and fluffy pancakes you are dreaming about.
Bacon tastes good with almost everything 😉. I always love some fresh fruit with almost any breakfast. Or make a fall version of fruit compote with some apples and raisins and cranberries and serve it alongside - yum!
More pancakes on OMG! Yummy
- Want to make pancakes without pumpkin spice flavoring? Then check out Deb's Perfect Pancake recipe.
- How about an old-fashioned matzo meal pancake like my Grandma used to make for me? She called it a bubula! (I mean how can you not try a recipe with that name?!)
- No matter which pancake you make, it's never a bad idea to top it with fruit compote!
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Pumpkin Spice Pancakes with Toasted Pecans
Beth LeeIngredients
Dry Ingredients
- 2 cups all-purpose AP flour OR 1 cup AP and 1 cup white whole wheat flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon heaping
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cardamom optional
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon allspice
Wet ingredients:
- ¾ cup pumpkin I used organic from a can
- 1.5 cups milk OR ¼ cup buttermilk and 1 ¼ cups regular milk
- 2 eggs
- 2 tablespoons vegetable or canola oil
- 1 teaspoon vanilla
- toasted pecans and maple syrup for garnish
Instructions
- In a medium-sized bowl, combine the dry ingredients. I usually use a fork to combine them which helps break up any lumpy bits of flour if there are any.
- In another medium size measuring cup or bowl, combine all the wet ingredients and whisk together until combined.
- Add the wet ingredients to the dry, combining just until most lumps are gone and dry flour is no longer visible. Do not over stir. Let the mixture sit for a few minutes if you can and then check the texture. If it seems too thick you can always add a bit more milk.
- To make the pancakes, I use a stove-top griddle pan, but you can use a non-stick pan as well. And I use butter to cook them which results in an imperfect look but a delightful crunchy exterior. I use medium heat and wait until the butter is just sizzling. Add a small ladleful of pancake batter. I frequently add in nuts or chocolate chips at this stage. (I only sprinkled pecans on top because some of my family members prefer no nuts in the pancakes. You can certainly add them at this stage if you prefer.)
- Be patient and wait to flip your pancake until you see some little holes/circles forming in the batter. Once they are visible, flip and they will be ready in just another minute or so.
- Serve with chopped toasted pecans and real maple syrup. Eat and repeat every Sunday.
Notes
- Don’t overmix your pancake batter. Like muffins, you want to mix just until the flour is incorporated.
- Let your batter rest for a few minutes before cooking your pancakes.
- Don’t want to be a short-order cook? Keep your pancakes warm on a sheet tray in a 200-degree oven.
valgome says
Thanks for the amazing ideas 🙂 Wishes from Lithuania!
Beth Lee says
You're welcome! Hi back from rainy California (this is a good thing!).
Renee Goerger says
No more going out to a restaurant to have pumpkin pancakes. This recipe is my absolute favorite!!
Beth Lee says
Awww - that is a high compliment - thank you!