Pumpkin Pecan Pancakes

These homemade Pumpkin Pecan Pancakes are quick to whip up, light and fluffy and are perfect for a weekend brunch! Serve with butter and maple syrup for a decadent fall breakfast.

Favorite Pumpkin Pancake Recipe!

Last week I made pumpkin cake roll and had some leftover pumpkin purée, so I decided to make these fluffy pumpkin pecan pancakes today.

This recipe is especially helpful if you have leftover pumpkin purée from a fall baking project, that does not call for a whole pumpkin purée can.

I love my pumpkin pancakes topped with some crushed pecans and a drizzle of maple syrup, but you can get creative or use your favorite topping. 

What You’ll Need for Fluffy Pumpkin Pecan Pancakes

(Scroll down for exact measurements and a printable recipe card option)

All-purpose flour: But you can use white whole wheat flour, oat flour, or gluten-free baking flour, if you’d like.

Brown sugar: A little bit of brown sugar goes a long way and bring out all the glorious flavors of the pumpkin pie spice

Pumpkin puree: Make sure to use unsweetened pumpkin puree instead of pumpkin pie filling.

Milk

Egg

Vanilla extract

Salt: a pinch

Pumpkin pie spice: 1 teaspoon of pumpkin pie spice, which can be substituted for 1 teaspoon nutmeg, 1/2 teaspoon cinnamon and 1/2 teaspoon all spice.

Pecans: crushed for topping the pancakes. I like to toast the pecans in a skillet over the stove top for a few minutes before serving.

How to Make Pumpkin Pecan Pancakes

• First, combine the flour, baking powder, salt, brown sugar, and cinnamon, nutmeg, all spice (or pumpkin pie spice) in a medium bowl. Whisk until well combined and set aside.

• In another medium bowl, whisk together the egg and vanilla extract.
• Then whisk in pumpkin purée.

• Add milk and mix some more. 

• Add the flour mixture to the liquid mixture.
• Fold in until just smooth. 

• Heat a non-stick skillet over medium heat.
• Scoop about 3 tablespoons of the batter and drop in the middle of the skillet. 
• Flatten it a little with the spoon to form a circle shaped pancake.
• Cook until you see bubbles on top, about 1 minute. 
• Flip and cook until the bottom is golden, about 30 seconds.
• Repeat for the rest of the batter. 
• Top with crushed pecan (toasted if possible) and maple syrup and enjoy!

Toppings

Don’t forget about the toppings! No pancake is complete without its toppings. Here are our recommendations:

• Whipped cream
• Cinnamon
• Dusting of confectioners’ sugar
• Berries
• Nuts: walnuts or pecans
• Maple syrup

Tips To Make The Best Pumpkin Pecan Pancakes

• Begin by combining the flour, baking powder, sugar, and salt in a bowl.
• Whisk well and set aside.
• In a medium size bowl, beat egg with a fork.
• Add vanilla extract, pumpkin puree and whisk some more to combine.
• Mix in milk.
• Pour the dry ingredients over the pumpkin mixture.
• Fold the batter with a rubber spatula instead of a whisk. Combine until incorporated, but do not over mix the batter. The batter will be a little thick.
• Heat a non-stick pan, spoon the pancakes onto the griddle and cook until some bubbles appear on the top and the underside is golden brown and crisp.
• Flip the pancakes and cook a few minutes more.
• Top with maple syrup or your favorite topping and enjoy!

How to Freeze Pancakes

To freeze these pumpkin pecan pancakes, let them cool completely. Place a sheet of parchment or wax paper between each pancake and stack together. Then tightly wrap them with a piece of plastic wrap. Then wrap them again with a piece of tin foil. They freeze well for up to 3 months.

To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

More Fall Recipes:

Pumpkin Cake Roll

Apple Caramel Cake

Vegan Pumpkin Kibbeh Balls

Pumpkin Kibbeh

If you make this easy pumpkin pecan pancakes recipe, let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thesaltandsweetkitchen or on my Facebook group!