Pumpkin Pancakes is a classic fall breakfast. These soft, fluffy buttermilk pancakes are made with pumpkin puree and spices. Over the top of these easy pumpkin pancakes is a simple Cinnamon Pecan Syrup. Perfectly comforting breakfast for this beautiful season.
My family is all about the pumpkin. This is our favorite season because of delicious, comforting food, beautiful weather, and pumpkin patch visits.
Fall is just so beautiful, don’t you agree? Only Christmas can compare to the warm feeling this season brings.
Soft and fluffy pumpkin pancakes are my boys’ favorite breakfast recipe. They start asking for it as early as August and go as late as my pumpkin supplies can last, so well into the new year.
I can’t believe that I am yet to share my pumpkin pancakes recipe on my blog. So here is a long overdue recipe for the best pumpkin pancakes ever!
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.
Some More Breakfast Recipes To Try:
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Pumpkin Pancakes with Cinnamon Pecan Syrup
- 1 3/4 cup all purpose flour
- 2 tsp pumpkin pie spice
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/4 cup brown sugar
- 1/4 cup canola oil
- 2 eggs
- 1 1/4 cup low fat buttermilk
- 1/2 cup pumpkin puree
- 1 tsp pumpkin pie extract
Cinnamon Pecan Syrup:
- 1/2 cup chopped pecans
- 1 cup maple syrup
- 1 tsp cinnamon
- Whisk together wet pancake ingredients and sugar until well combined and smooth.
- Whisk in baking powder and baking soda until evenly incorporated.
- Whisk in flour and pumpkin pie spice. Let the batter stand for about 15 minutes. (This is a good time to preheat your cooking pan over medium heat.)
- Cook the pancakes, in the preheated pan, for a couple of minutes on each side. Check the pancakes by pressing lightly in the center, if it's firm the pancakes are done.
Cinnamon Pecan Syrup:
- Preheat a small sauce pot over medium heat.
- Add pecans and toast them for just a couple of minutes, stirring often.
- Add maple syrup and cinnamon.
- Bring to simmer and simmer for about a minute.
- Take off heat and use on your pancakes.