Pumpkin Pancakes with Cinnamon Pecan Syrup

Extra Special and Fun Pumpkin Pancakes

Starting September 1st, my family is all about the pumpkin. This is our favorite season because of delicious, comforting food, beautiful weather, pumpkin and apple recipes, and pumpkin patch visits.

Starting a fall weekend with a batch of soft and fluffy pumpkin pumpkin pancakes if the best. They are incredibly easy too, it takes me about 30 minutes to make them and half of it is just waiting.

I’ve created a special syrup to go with the pancakes as well, and it’s so easy, just 3 ingredients, but it brings the pancakes to life with a burst of flavor and texture.

Key Ingredient Notes and Substitutions

Pumpkin Puree – you can use store-bought pumpkin puree or homemade pumpkin puree. When using homemade, be careful that the texture is not too thin.

Buttermilk – very important ingredient in buttermilk pancakes. It it responsible to the soft and fluffy texture. Personally, I’ve tried every substitute and none work well in pancakes so I highly recommend using the low fat buttermilk in pancakes.

Flour – all purpose flour works very well in these pancakes. If you wish, you can substitute wheat flour.

To make the pancakes gluten free, use gluten free 1:1 all purpose flour. (My personal favorite brands are Kind Arthur and Bob’s Red Mill.) Make sure to use the 1:1 substitute, not almond or coconut flours.

How To Make Pumpkin Pancakes

I have a few tips for making these soft, fluffy pancakes:

Start by combining your wet ingredients, pumpkin puree, and sugar in a bowl. Whisk them all together until smooth.

Next, add baking powder and baking soda and whisk it in very well.

Last, add flour and pumpkin pie spice. Slowly whisk it in until evenly combined throughout.

The biggest tip now is to let the batter sit on the counter for about 15 minutes. This will give baking powder and baking soda time to activate and interact with other ingredients to result in those perfect, fluffy pancakes.

Preheat the pan (or the griddle) first. Preheat and cook the pancakes on medium heat. Add a little bit of oil to the pan if needed.

When cooking the pancakes, add a dollop of pancake batter to the hot pan and let it cook on that side until you start to see little bubbles appear over the top. Those little bubbles are your clue that pancakes are ready to flip.

Cooking the other side of the pancake will take much less time so keep an eye on it.

Top the pancakes with this super easy Cinnamon Pecan Syrup. If you don’t like pecans, you can substitute walnuts, or even almonds.

Storing, Freezing and Reheating

Storing: Store leftover pancakes in an airtight container in the refrigerator for 3-4 days.

Freezing: First, cook the pancakes and allow them to cool completely on a wire rack. Stack the cooled pancakes with a square of parchment paper between each one and place them into a large, labeled zip-top freezer bag. Remove all the air, seal, and freeze for up to 2 months. Once the bag is opened, use the remaining pancakes within a week.

Reheating: You can reheat pancakes in the microwave for a softer texture or in a preheated pan over medium-low heat to make the outside slightly crisp. Reheat for only a few seconds in the microwave or a couple of minutes in the pan. Be careful not to overcook them, or they will become dry.

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More Pumpkin Breakfast Recipes

Pumpkin pancakes – these are rich in pumpkin flavor, soft, and moist pancakes.

Pumpkin waffles – tender and soft waffles with big pumpkin flavor and pumpkin pie spices.

Pumpkin Bread – This pumpkin bread recipe features pumpkin puree, warm spices, and a few baking essentials like eggs, buttermilk, flour and oil.

Pumpkin French Toast – Soft, luscious Brioche bread soaked in sweet, cinnamon and pumpkin egg mixture and cooked to a golden perfection.