Pumpkin Pancakes - Celebrating Sweets

Publish date: 2024-05-01

Pumpkin Pancakes with Pecan Praline Syrup – Lightly spiced pumpkin pancakes topped with a homemade buttery pecan praline syrup.Stack of pumpkin pancakes topped with pecan syrup.

Question… How do you feel about fluffy spiced Pumpkin Pancakes stacked high and drowned in pecan praline syrup? Are you licking the screen? Of course you are. That’s why we’re friends.

How To Make Pumpkin Pancakes:

These are the best Pumpkin Pancakes! They are made with pumpkin puree, sweetened with brown sugar and flavored with pumpkin pie spice. The syrup topping absolutely takes these over the top, but let’s talk pancakes first. Here’s how to make them:

  • Combine dry ingredients: flour, leavening, salt, spices.
  • Combine wet ingredients: brown sugar, egg, milk, oil, pumpkin puree.
  • Combine the wet and dry ingredients together (be careful not to overmix).
  • Cook on a well greased griddle until done on both sides.
  • Stack of pumpkin pancakes.

    How To Store Pumpkin Pancakes:

    Keep pancakes warm in a low oven (about 200°F) while you continue to cook the whole batch. Avoid covering the cooked pancakes with foil as the steam will make the pancakes wet and soggy.

    Leftover pancakes can be cooled, then tightly covered and stored in the fridge. You can reheat the pancakes in the microwave, oven or toaster oven.

    Stack of pumpkin pancakes topped with pecan syrup.

    Pecan Praline Syrup

    This syrup is all that you would imagine it to be. Sweet, buttery, and caramel-y, with the crunch of pecans and a slight hint of salt. It’s rich and decadent, and a sure fire way to improve your morning pancake game. Here’s the lineup of ingredients that make this syrup so dang delicious:

    This syrup comes together in minutes right on your stovetop. Note: It needs to be kept warm in order to keep it smooth and pourable.

    Ingredients in a glass bowl for pumpkin pancakes.

    These Pumpkin Pancakes are fantastic on their own, too. If you’d like something a little lighter, skip the homemade syrup. You can also swap up to half of the all purpose flour for whole wheat flour. The pancakes will be a little heavier, but still delicious.

    MORE PUMPKIN RECIPES: PUMPKIN MUFFINSHEALTHY PUMPKIN BREADPUMPKIN PUDDING CAKECREAM CHEESE PUMPKIN PIE

    Stack of pumpkin pancakes topped with pecan syrup.

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    Recipe

    Stack of pumpkin pancakes topped with pecan syrup.

    Pumpkin Pancakes with Pecan Praline Syrup

    Lightly spiced pumpkin pancakes topped with a homemade pecan praline syrup.

    4.50 from 4 votes

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    Course: Breakfast

    Cuisine: American

    Prep Time: 25 minutes

    Cook Time: 10 minutes

    Total Time: 35 minutes

    Servings: 8 - 10 pancakes

    Calories: 240kcal

    Author: Allison - Celebrating Sweets

    Ingredients

    Pumpkin pancakes:

    Pecan praline syrup:

    Instructions

    For the pancakes:

    For the syrup:

    Nutrition

    Calories: 240kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 157mg | Potassium: 212mg | Fiber: 1g | Sugar: 17g | Vitamin A: 3840IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1.5mg

    Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

    Tried this recipe?Leave a comment and rating below!

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