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Pumpkin Pancakes with Cinnamon Pecan Syrup

Fluffy pumpkin pancakes infused with warm spices and topped with buttery cinnamon pecan syrup, perfect for a cozy fall breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Breakfast, Brunch
Cuisine: American, Comfort Food
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 1 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2 tbsp brown sugar
  • 1 cup pumpkin purée
  • 1 cup milk whole or 2%
  • 2 large eggs
  • 2 tbsp melted butter plus extra for cooking
  • 1 tsp vanilla extract
Cinnamon Pecan Syrup
  • 1 cup pure maple syrup
  • 1 tsp ground cinnamon
  • 1/2 cup chopped pecans
  • 1 tbsp butter

Equipment

  • Mixing bowls
  • Whisk
  • Nonstick skillet or griddle
  • Spatula

Method
 

  1. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and brown sugar.
  2. Mix pumpkin purée, milk, eggs, melted butter, and vanilla until smooth.
  3. Combine wet and dry ingredients gently until just mixed.
  4. Heat skillet with butter, pour 1/4 cup batter per pancake, cook until bubbles form, then flip until golden.
  5. Warm maple syrup with cinnamon, pecans, and butter in a saucepan.
  6. Stack pancakes and drizzle with cinnamon pecan syrup to serve.

Notes

Keep pancakes warm in the oven while cooking the rest. Use real maple syrup for best flavor.