Easy Pumpkin Pancakes with Cinnamon Pecan Syrup Recipe

Pumpkin pancakes bring warmth and comfort to any autumn morning with their rich, spiced essence and tender texture.

These fluffy delights capture the quintessential flavors of crisp fall seasons, crafting a simple breakfast into a memorable culinary experience.

Seasonal ingredients infuse each bite with deep, earthy notes that dance across your palate.

The subtle sweetness and velvety smoothness create a delightful contrast between soft pancake layers and crunchy pecan-studded syrup.

Warm spices like nutmeg and ginger whisper hints of cozy kitchen memories, inviting you to savor every delectable morsel.

Homemade pancakes elevate breakfast from mundane to extraordinary, offering a personal touch that store-bought alternatives cannot replicate.

Gathering around the table with loved ones crafts this recipe into more than just a meal.

a celebration of comfort and connection awaits.

Reasons to Love Pumpkin Pancakes with Cinnamon Pecan Syrup

• Savor Autumn's Comfort: These pumpkin pancakes capture the warm, cozy essence of fall with their rich, spiced flavor profile that wraps you in comfort like a soft blanket.
• Elevate Breakfast Simplicity: The recipe transforms basic pancake-making into an easy, quick culinary experience with minimal steps and maximum deliciousness, perfect for weekend mornings or lazy brunches.
• Create Gourmet Texture Symphony: Toasted pecans in the cinnamon syrup add a delightful crunch that perfectly complements the soft, fluffy pancakes, creating a multi-dimensional taste experience that delights every bite.
• Customize Your Morning Magic: The recipe offers flexibility with simple ingredients and techniques, allowing home cooks of all skill levels to feel like breakfast champions without complicated preparation.

Everything You Need for Pumpkin Pancakes with Cinnamon Pecan Syrup

• All-Purpose Flour: Provides structure and helps bind the pancake batter together, choose unbleached flour for better texture.
• Baking Powder, Baking Soda: Essential leavening agents that help pancakes rise and become fluffy.
• Pumpkin Pie Spice: Warm blend of spices that adds classic autumn flavor to the pancakes.

• Pumpkin Puree: Adds moisture, rich color, and earthy flavor to the pancakes, use pure pumpkin puree, not pumpkin pie filling.
• Eggs: Provide structure and help bind the ingredients, choose fresh large eggs.
• Milk: Adds liquid and helps create smooth batter consistency.

• Granulated Sugar: Sweetens the pancake batter and helps with caramelization.
• Maple Syrup: Classic pancake topping with deep, rich sweetness.
• Pecans: Adds crunch and nutty flavor to the syrup, use fresh, raw pecans.
• Ground Cinnamon: Warm spice that enhances the syrup's flavor profile.

How to Make Pumpkin Pancakes with Cinnamon Pecan Syrup from Scratch

Step 1: Create Smooth Pancake Batter

Whisk wet ingredients and sugar in a large mixing bowl until completely smooth and well blended. Add baking powder and baking soda, mixing thoroughly. Gently fold in flour and pumpkin pie spice until just combined. Let batter rest for 15 minutes to allow ingredients to meld together.

Step 2: Prepare Cooking Surface

Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray to prevent sticking.

Step 3: Cook Pumpkin Pancakes

Pour batter onto hot surface in small circles. Cook until bubbles form on top and edges look slightly dry. Flip pancake and cook opposite side until golden brown. Repeat with remaining batter.

Step 4: Create Cinnamon Pecan Syrup

• Pecans
• Maple syrup
• Ground cinnamon

In a small saucepan, toast pecans over medium heat for 2-3 minutes, stirring constantly to prevent burning. Pour in maple syrup and sprinkle cinnamon. Simmer for one minute, allowing flavors to blend.

Step 5: Serve and Enjoy

Arrange pancakes on plates, drizzle warm cinnamon pecan syrup over top. Serve immediately while pancakes are hot and syrup is fresh.

Helpful Tips for Pumpkin Pancakes with Cinnamon Pecan Syrup Success

• Batter Resting Magic: Let the pancake batter sit for 15 minutes to allow flour to hydrate, creating fluffier and more tender pancakes.
• Pan Temperature Control: Use medium heat to ensure even cooking and prevent burning, creating golden-brown pancake surfaces.
• Pecan Toasting Technique: Carefully toast pecans before adding syrup to enhance their nutty flavor and release natural oils.
• Spice Boost: Add extra pumpkin pie spice directly to the batter for more intense autumn flavor throughout the pancakes.
• Syrup Consistency Trick: Simmer the cinnamon pecan syrup briefly to meld flavors and create a slightly thickened, rich topping that clings perfectly to pancakes.

Best Ways to Store Pumpkin Pancakes with Cinnamon Pecan Syrup

• Refrigeration: Store leftover pancakes in an airtight container and refrigerate for up to 3 days. Place a sheet of parchment paper between pancake layers to prevent sticking.
• Freezing: Wrap individual pancakes in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Label the bag with the date for easy tracking.
• Reheating: Warm refrigerated pancakes in a toaster or microwave for 30-45 seconds until heated through. For frozen pancakes, thaw overnight in the refrigerator before reheating. Reheat the cinnamon pecan syrup gently in a small saucepan or microwave, stirring occasionally to maintain its smooth consistency.

What to Eat with Pumpkin Pancakes with Cinnamon Pecan Syrup

• Brew Autumn Coffee Companion: Pair these pumpkin pancakes with a warm, freshly brewed pumpkin spice latte or a rich dark roast coffee to enhance the cozy fall flavors and complement the warm spices.
• Create Creamy Dairy Delight: Serve alongside a cold glass of spiced vanilla bean milk or a dollop of whipped cream to balance the pancakes' warmth and add a smooth, creamy texture.
• Elevate with Fruit Freshness: Garnish with caramelized apple slices or a quick raspberry compote to introduce a bright, tangy contrast to the sweet, rich pancake and pecan syrup.
• Match with Maple Magic: Drizzle additional pure maple syrup or serve with candied bacon to amplify the sweet and savory notes, creating a harmonious breakfast experience that celebrates seasonal comfort.

Sweet Variations on Pumpkin Pancakes with Cinnamon Pecan Syrup

• Autumn Spice Pancakes: Replace pumpkin pie spice with a blend of nutmeg, ginger, and allspice for a warming seasonal flavor profile.
• Gluten-Free Pumpkin Stack: Substitute regular flour with almond or oat flour to create a celiac-friendly version that maintains the pancakes' rich texture.
• Protein-Packed Breakfast Cakes: Mix in a scoop of vanilla protein powder and Greek yogurt to boost nutritional value and create a more filling morning meal.
• Nutty Maple Crunch: Swap pecans with toasted walnuts or almonds in the syrup, adding extra crunch and depth to the traditional cinnamon maple sauce.

Pumpkin Pancakes with Cinnamon Pecan Syrup Recipe

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4.6 from 40 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Warm, spiced pumpkin pancakes bring autumn’s comfort to breakfast tables across America. Drizzled with homemade cinnamon pecan syrup, these fluffy flapjacks invite morning bliss that will charm breakfast lovers and seasonal recipe enthusiasts.

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Ingredients

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Main Ingredients:

• 1 ¾ cups (220 grams) all-purpose flour
• ½ cup (120 milliliters) pumpkin puree
• 2 eggs
• 1 ¼ cups (300 milliliters) low-fat buttermilk

Spices and Seasonings:

• 2 teaspoons pumpkin pie spice
• 1 teaspoon pumpkin pie extract
• 1 teaspoon cinnamon
• ½ teaspoon baking soda
• 1/8 teaspoon salt
• 1 tablespoon baking powder

Sweeteners and Additional Ingredients:

• ¼ cup (50 grams) brown sugar
• ¼ cup (60 milliliters) canola oil
• ½ cup (60 grams) chopped pecans
• 1 cup (240 milliliters) maple syrup

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Instructions

1. Blend wet ingredients and sugar in a large mixing bowl, creating a smooth, uniform mixture with no visible lumps.
2. Incorporate baking powder and baking soda thoroughly, whisking until the dry leavening agents are fully distributed throughout the batter.
3. Gently fold in flour and pumpkin pie spice, stirring carefully to avoid overmixing. Allow the batter to rest for 15 minutes, which helps develop richer flavor and allows gluten to relax.
4. Heat a non-stick skillet or griddle over medium temperature, ensuring even surface warmth.
5. Ladle batter onto the hot cooking surface, forming circular pancakes. Cook until golden bubbles form on the top surface, indicating readiness to flip.
6. Flip pancakes and cook the opposite side until achieving a warm, golden-brown color. Gently press the center to confirm doneness.
7. For the syrup, warm a small saucepan and add pecans, toasting them until fragrant and slightly darkened.
8. Pour maple syrup and sprinkle cinnamon into the toasted pecans, stirring to combine flavors.
9. Simmer the syrup mixture briefly, allowing the pecans to infuse their nutty essence into the sweet liquid.
10. Remove from heat and drizzle generously over warm pumpkin pancakes before serving.

Notes

• Resting the batter for 15 minutes helps develop a more tender, fluffy texture by allowing flour proteins to relax and absorb liquid.
• Toast pecans carefully to enhance their nutty flavor without burning, which can make them taste bitter.
• Use medium heat consistently when cooking pancakes to ensure even browning and prevent scorching.
• Check pancake doneness by gently pressing the center; a firm surface indicates they’re perfectly cooked.
• Warm cinnamon-pecan syrup adds depth and richness, transforming ordinary pancakes into a gourmet breakfast experience.
• Pumpkin pie spice brings warm, autumnal notes that complement the pancakes’ soft, delicate texture.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 610
• Sugar: 30 g
• Sodium: 300 mg
• Fat: 25 g
• Saturated Fat: 3 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 85 g
• Fiber: 4 g
• Protein: 10 g
• Cholesterol: 70 mg