Pumpkin Pecan Pancakes
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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.
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!
Don’t forget about the toppings! No pancake is complete without its toppings. Here are our recommendations:
- Whipped cream
- Dusting of confectioners’ sugar
- 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.