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 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
- 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
Ingredients
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
- 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.
Nutrition
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Perfect recovery brunch after a long weekend ride! Yum
What a great idea!
These pancakes are calling my name! My whole family loves pumpkin and we will love these, i’m certain!
Yes – my neighbor makes them for her husband – a tried and true pumpkin lover and he adores them!
I love pumpkin anything in the fall! Can’t wait to try this!
Pumpkin and pomegranates are two of my favorites!
What a yummy recipe! This would make a perfect breakfast for cold fall mornings!
Right? And you can keep the mix in the fridge for a couple days or make them all and freeze a few for busy mornings!
I’m going to try to make them with gluten-free flour – they look too good to pass up!
Let me know how they work out! You’ll love the flavor on these cold fall mornings. Very comforting I think.
I love your Sunday pancakes and the photos you share, Beth! This is an especially appealing one. I’m crazy about pancakes and pumpkin so it’s perfect to combine the two. I’ve been stirring leftover pumpkin puree into my morning oatmeal. I agree, the canned organic pumpkin is so good. I’m happy you’ve embraced fall and all its splendor. We’ve had a couple snowfalls so I already have winter on my mind and feel like I’m clinging to autumn.
I always get a smile on my face when I see that you’ve stopped by :-). Wow – snow already – I think also in NYC! We are still pushing into the low 70s here almost daily but still very fall like – lots of leaves on the ground and a chill in the house. Love the pumpkin in the oatmeal idea. Going to try that – there is always a little bit left. Bet you are counting the days until Thanksgiving!
These are soooo special! Bruce and I had them for breakfast yesterday and have leftovers. ;> YAY! I used all of the recommended ingredients (including caramom and butter). The aroma was wonderful and they tasted like a holiday!
Now – what to do with the cup of leftover pumpkin? Thinking about adding it to some butternut squash soup or to some leftover risotto. Any other ideas?
Oh Gretchen so glad you enjoyed them! You’ve made my day! Yesterday, I made them again but as waffles. Just added a touch of extra fat to ensure crispiness. They were wonderful.
I like both of your ideas. Others – pumpkin banana bread, pumpkin muffins (made some a couple of weeks ago – haven’t posted recipe but can send to you if you want), pumpkin granola! Just made that too – subbed in some pumpkin for some of the fat – worked great. Also haven’t posted that recipe but can shoot it over if you want it.
Let me know. But I’m really liking the soup idea – weather is getting just right for that.
Making soup tonight! It is perfect fall weather and I hear soup calling my name. ;> Had leftover pumpkin pancakes for breakfast drizzled with maple syrup and dusted with chopped, toasted pecans. Bruce commented that he loves how adventsuresome I am with cooking. No ruts over here! Thanks for cheering me on!
So how did the soup turn out? We finished the last pumpkin waffle this morning before my hubby flew off to France on business. It was a yummy send-off! Food cheerleading is what I’m all about. Happy to be of service!
Actually, as it so happens, I was seduced by mention of a pumkin coconut bisque (I was previewing the menu for Absinthe for dinner there soon)…so I opened yet another can of pumkin and one of coconut milk and added a few more ingredients and voila! smooth, creamy, yummy…. ahhh, France, where one can order foie gras most any place! ;>
First, let me say that the pics are so clear and pretty. It looks scrumptious! I love a post with an appealing picture attached. Now, you have me beat. I didn’t try any pumpkin recipes or any fall recipes, yet. Hoping to get into doing some things related to the fall before it leaves. If not, I’ll be catching up on Winter/Christmas recipes.
Thanks for popping over. Yes – start enjoying fall quickly before the winter solstice arrives! These are fun and easy and wonderful on a Sunday morning or for a quick meal when breakfast for dinner sounds just right! Thx for noticing the photos – I am always working on that aspect. Just bought lights to use during the short light days coming over the next few months. We’ll see how that goes…
This looks delicious.
One other thing I got from this post is that I’ve never made my pancake batter in a measuring cup before – but seeing you picture – it seems like such a natural fit. You can just pour right onto the pan.
Pancakes bring back such fond memories of my father teaching me to wait till the bubbles pop in the middle of the pancake before you flip it. It was a real family event for us.
Thanks.
I am all about food and memories – somehow they go together just as perfectly as pumpkin and pecan! I helped my cousin recreate a childhood food memory a couple years ago and it made him so so happy.
Glad pancakes have so many positive memories as they do in our family. My mom is still making them at 84 years old 🙂
Thanks for stopping by!
Pumpkin and Pecans? A lovely combo! Two of my current favorites 🙂
The pancakes tasted good on their own but when I added the pecans and maple syrup, they really came alive. It really is a natural combo. Thanks for coming by!
I, on the other hand, am just coming into strawberry season, and can’t get enough of them. Your pancakes look gorgeous though, Beth – what an incredible colour they are. Whenever I see recipes like this, I’m always a little envious that we can’t get canned pumpkin in New Zealand.
Oh I should send you some – I’ve tried baking my own pumpkin but it’s just too much extra effort that I don’t have time for. Love the canned stuff, especially the new organic varieties. Let me know if you want me to send some your way!
Those pancakes look amazing.
Thanks for stopping by! Come by for breakfast Sunday morning on my FB page or Instagram – I almost always post something yummy for #sundaybreakfast 🙂 Stop by for a nosh and a chat!
they look absolutely scrumptious. However simple is my middle name these days, so its buttermilk pancakes with nuts inside. They are also very good.
I’m all for simple, but this is a great way to use up that little bit of pumpkin left in the can. And you can use pumpkin pie spice in place of the individual spices and shorten the prep time even more. I’ll eat your pancakes any day.
I also resisted the pumpkin mania for as long as I could. Finally I dove in and haven’t come up for air! We’ve been having pumpkin waffles on the weekend and these scrumptious pancakes might be a splendid change of pace this week!
Oh – I like the waffle idea – might have to try that this weekend. Do you have a recipe you love?
LOL, I’ve “adapted” my usual waffle recipe. Sadly no written recipe yet!
Pumpkin-palooza! Few things beat it, right?!
Agreed – it does make the changing of the season a little easier to accept!