Pumpkin Spice Pancakes with Pecans

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.

For ease of browsing, find all my breakfast recipes in one place! Thanks for being here!

This post contains Amazon affiliate links – if you click on one and purchase something, I receive a very tiny percentage of the sale. Your price is never affected.

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 1/2 all-purpose flour and 1/2 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.

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

1. Don’t overmix your pancake batter. Like muffins, you want to mix just until the flour is incorporated.
2. Let your pumpkin pancake batter rest for a few minutes before cooking your pancakes.
3. Don’t want to be a short-order cook? Keep your pancakes warm on a sheet tray in a 200-degree oven.

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!

Buy my cookbook now!

P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!

Pumpkin Spice Pancakes with Toasted Pecans

Beth Lee

What happens when you add pumpkin, pumpkin pie spices, pecans, and maple syrup to your pancakes? A really great Sunday breakfast – that's what.

4.56 from 9 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 5 mins

Resting time 10 mins

Total Time 25 mins

Course Breakfast

Cuisine American

Servings 6 servings

Calories 274 kcal

Ingredients

  

1x2x3x

Dry Ingredients

• 2 cups all-purpose AP flour OR 1 cup AP and 1 cup white whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon heaping
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cardamom optional
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon allspice

Wet ingredients:

• 3/4 cup pumpkin I used organic from a can
• 1.5 cups milk OR 1/4 cup buttermilk and 1 1/4 cups regular milk
• 2 eggs
• 2 tablespoons vegetable or canola oil
• 1 tsp 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

1. Don’t overmix your pancake batter. Like muffins, you want to mix just until the flour is incorporated.
2. Let your batter rest for a few minutes before cooking your pancakes.
3. Don’t want to be a short-order cook? Keep your pancakes warm on a sheet tray in a 200-degree oven.

Nutrition

Calories: 274kcalCarbohydrates: 40gProtein: 8gFat: 8gSaturated Fat: 5gCholesterol: 60mgSodium: 529mgPotassium: 396mgFiber: 1gSugar: 7gVitamin A: 1410IUVitamin C: 1.3mgCalcium: 176mgIron: 2.5mg

Keyword pecans, pumpkin, pumpkin pancakes, pumpkin spice

Tried this recipe?Let us know how it was!

Enjoyed this post?
Sign up for my email list for even more inspiration. Or follow me on Pinterest, Facebook or Instagram.