Pumpkin Pancakes with Cinnamon Pecan Syrup – A Cozy Fall Breakfast to Remember
There’s something magical about a crisp autumn morning—the leaves crunching underfoot, the faint chill in the air, and the irresistible scent of cinnamon wafting from the kitchen. In my home, fall officially begins the moment I whip up my first batch of pumpkin pancakes. Soft, fluffy, and infused with warm spices, these pancakes are comfort stacked high on a plate. But what takes them from simple to spectacular? A drizzle of golden syrup infused with cinnamon and topped with buttery pecans. Trust me, these Pumpkin Pancakes with Cinnamon Pecan Syrup will quickly become your family’s seasonal tradition.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 tablespoons brown sugar
- 1 cup pumpkin purée (not pie filling)
- 1 cup milk (whole or 2%)
- 2 large eggs
- 2 tablespoons melted butter (plus extra for cooking)
- 1 teaspoon vanilla extract
For the Cinnamon Pecan Syrup:
- 1 cup pure maple syrup
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- 1 tablespoon butter
Instructions:
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and brown sugar.
- In another bowl, combine pumpkin purée, milk, eggs, melted butter, and vanilla extract. Mix until smooth.
- Pour wet ingredients into the dry mixture and gently fold until just combined. Do not overmix—lumps are okay.
- Heat a nonstick skillet or griddle over medium heat. Lightly butter the surface.
- Pour about 1/4 cup of batter per pancake. Cook until bubbles form on the surface and edges look set, then flip and cook until golden brown.
- To make the syrup, warm maple syrup in a small saucepan over low heat. Stir in cinnamon, chopped pecans, and butter until combined.
- Stack pancakes high on a plate, drizzle with warm cinnamon pecan syrup, and serve immediately.
Tips & Tricks:
- Don’t overmix the batter—overmixing leads to tough pancakes.
- Keep pancakes warm in a low oven (200°F) while finishing the batch.
- Use freshly grated nutmeg for a stronger, more fragrant spice.
Pumpkin Pancakes with Cinnamon Pecan Syrup
Ingredients
Equipment
Method
- Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and brown sugar.
- Mix pumpkin purée, milk, eggs, melted butter, and vanilla until smooth.
- Combine wet and dry ingredients gently until just mixed.
- Heat skillet with butter, pour 1/4 cup batter per pancake, cook until bubbles form, then flip until golden.
- Warm maple syrup with cinnamon, pecans, and butter in a saucepan.
- Stack pancakes and drizzle with cinnamon pecan syrup to serve.
Notes
Variations:
- Add chocolate chips for a sweeter breakfast treat.
- Swap pecans for walnuts or hazelnuts.
- Make them gluten-free by using a 1:1 gluten-free flour blend.
Serving Suggestions:
Serve with a dollop of whipped cream, a sprinkle of powdered sugar, or alongside crispy bacon for a sweet-salty combo.
Storage Information:
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze pancakes individually wrapped, then reheat in the toaster or oven.
- Syrup can be refrigerated for up to a week—warm before serving.
FAQ:
- Can I use pumpkin pie filling instead of purée? No, pie filling contains added sugar and spices which will throw off the recipe.
- Can I make the batter ahead? Yes, mix wet and dry separately, then combine just before cooking.
History / Fun Facts:
Did you know pumpkin has been used in American baking since the 1600s? Early settlers baked pumpkin custards in hollowed-out pumpkins set over hot ashes—an early version of today’s pumpkin pie. Pancakes, meanwhile, were a breakfast staple among pioneers, making this pairing of pumpkin and pancakes a nod to our food heritage.
