If you’re craving a breakfast that tastes like pure autumn joy, Pumpkin Pancakes with Buttered Pecan Maple Syrup are about to become your new obsession. Imagine pillowy-soft pancakes infused with cinnamon, nutmeg, and pumpkin, all topped with a decadent, nutty cascade of warm maple syrup. It’s the kind of made-from-scratch treat that makes a chilly morning feel instantly cozier and everyone at the table just a little happier. Let me show you exactly how to make this fall favorite in your own kitchen!

Pumpkin Pancakes with Buttered Pecan Maple Syrup Recipe - Recipe Image

Ingredients You’ll Need

Making stunningly fluffy Pumpkin Pancakes with Buttered Pecan Maple Syrup is delightfully simple. Each ingredient has a job to do, from building gentle structure to amplifying those irresistible fall spices and lending a gorgeous golden hue. Gather these essentials and you’re already halfway to breakfast bliss:

All-purpose flour: Provides the base for your pancakes, ensuring just the right level of fluffiness and heartiness.
Brown sugar: Adds a gentle molasses-backdrop sweetness and a hint of caramel flavor that pairs beautifully with pumpkin.
Granulated sugar: Boosts sweetness and helps the pancakes brown perfectly on the griddle.
Baking powder: Responsible for those lovely light, airy pancakes we all adore.
Salt: Balances sweetness and lets the other flavors pop.
Ground cinnamon: Contributes a classic warmth that belongs in every pumpkin pancake recipe.
Ground nutmeg: Brings rich, aromatic notes that enhance the pumpkin and cinnamon.
Ground ginger: Adds a light spice that brightens up the batter.
Ground cloves: Delivers a deep, earthy spice for that true fall essence.
Milk: Keeps the batter silky smooth and ensures your pancakes turn out meltingly tender.
Pumpkin puree: The star ingredient, giving moisture, color, and real pumpkin flavor (no pie filling here!).
Large eggs: Bind everything together and enrich the batter for extra fluffiness.
Unsalted butter (melted): Lends richness and that irresistible buttery taste.
Vanilla extract: Rounds out the spices with sweet, fragrant notes.
Vegetable oil (for cooking): Ensures your pancakes don’t stick and brown beautifully.
Chopped pecans: Toasted in butter, they bring a luxurious crunch to the syrup.
Unsalted butter (for syrup): Toasts the pecans and transforms maple syrup into something truly special.
Pure maple syrup: Only the real deal here! It’s the cozy, sweet base for your pecan syrup.

How to Make Pumpkin Pancakes with Buttered Pecan Maple Syrup

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Combining all these first ensures every bite is perfectly spiced and your leavening agent is evenly blended, so you end up with fluffy pancakes full of autumn flavor.

Step 2: Whisk the Wet Ingredients

Grab a second bowl and whisk together the milk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth. This is where the kitchen starts to smell amazing—the pumpkin and vanilla together are just heavenly. Whisking separately keeps the batter smooth and prevents overmixing once everything comes together.

Step 3: Bring It All Together

Pour the wet mixture into the bowl with the dry ingredients and stir gently, just until combined. Don’t worry if you see a few lumps—overmixing will make your pancakes tough instead of tender. You’re aiming for a thick, slightly lumpy batter to guarantee the soft, melt-in-your-mouth texture that makes Pumpkin Pancakes with Buttered Pecan Maple Syrup so dreamy.

Step 4: Cook the Pancakes

Heat a skillet or griddle over medium heat and brush lightly with vegetable oil. Pour about 1/4 cup of batter per pancake onto the hot surface. Let them cook until you see bubbles form and the edges look dry, about 2 to 3 minutes. Flip gently, then cook another 2 minutes until both sides are golden and irresistibly fluffy. Keep finished pancakes warm while you make the star of the show: that buttered pecan maple syrup.

Step 5: Make the Buttered Pecan Maple Syrup

In a small saucepan over medium heat, melt the butter, then add the chopped pecans. Give them a couple minutes to toast, stirring often, until your kitchen smells like heaven and the nuts are golden and fragrant. Pour in the maple syrup and let everything heat together—now you’ve got a rich, toasty topping that turns breakfast into something extraordinary.

Step 6: Serve and Savor

Stack your lovely pumpkin pancakes high, then pour the warm buttered pecan maple syrup generously over the top, letting it cascade into every nook and cranny. Take a big bite and savor the cozy, nutty, pumpkin-spiced magic in every forkful!

How to Serve Pumpkin Pancakes with Buttered Pecan Maple Syrup

Garnishes

If you want to go the extra mile, a dusting of powdered sugar looks gorgeous and makes each stack feel like it just came out of your favorite brunch spot. A dollop of whipped cream or even a sprinkle of extra toasted pecans can take these already-fabulous Pumpkin Pancakes with Buttered Pecan Maple Syrup over the top.

Side Dishes

While these pancakes can absolutely be the main event, they pair beautifully with crisp bacon or savory breakfast sausage for a salty contrast. Fresh fruit, like apple or pear slices, adds brightness and acidity that balances the sweetness of the syrup. A hot mug of spiced chai or strong coffee completes the cozy autumn breakfast vibe.

Creative Ways to Present

You can stack the pancakes high and let the syrup drizzle down the sides for that classic diner effect, or fan them out and serve in a pretty spiral topped with a few whole pecans. For a special brunch, you could layer the pancakes with whipped cream between each one and finish with a crown of buttered pecan maple syrup—it’s decadent, but worth it for company or celebrations!

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Pancakes with Buttered Pecan Maple Syrup will last in an airtight container in the fridge for up to three days. To prevent sogginess, store the pancakes and syrup separately. This way, your pancakes stay fluffy and ready for a quick breakfast treat any morning you please.

Freezing

These pancakes freeze like a dream! Simply layer them with parchment paper in a freezer-safe bag, then stash them away for up to two months. The buttered pecan maple syrup can be cooled, stored in a separate container, and frozen as well. Nothing beats the convenience of homemade pancakes on hand for those busy mornings.

Reheating

To reheat pancakes, pop them in the toaster or a preheated oven at 350°F for just a few minutes until warm and slightly crisped. The syrup only needs a gentle zap in the microwave or a quick warm-up on the stovetop. Breakfast is ready in seconds, and no one will guess it wasn’t just made fresh!

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree works wonderfully in Pumpkin Pancakes with Buttered Pecan Maple Syrup. Just make sure it’s well-drained so your batter doesn’t turn out too runny.

What can I substitute for pecans in the syrup?

If pecans aren’t your thing, try walnuts for a different nutty crunch. If you need a nut-free version, toasted sunflower seeds add great texture or you can skip the nuts entirely—your Pumpkin Pancakes with Buttered Pecan Maple Syrup will still be deliciously special.

Can I make this recipe dairy-free?

Yes, you can swap in your favorite non-dairy milk, plant-based butter, and oil for a dairy-free version. The pancakes will still turn out fluffy and packed with pumpkin-spiced flavor!

How do I keep pancakes warm if I’m serving a crowd?

Place cooked pancakes on a baking sheet in a 200°F oven (covered loosely with foil) while you finish the batch. They’ll stay soft and warm without drying out, making it easy to serve everyone at once.

Can I use this batter for waffles?

Definitely! The batter for Pumpkin Pancakes with Buttered Pecan Maple Syrup works well in a standard waffle iron. Just follow your iron’s instructions—you might only need a splash more milk for a perfect pour.

Final Thoughts

There’s nothing quite like starting your day with Pumpkin Pancakes with Buttered Pecan Maple Syrup. This recipe is overflowing with spiced, nutty, buttery flavor and guaranteed to make your kitchen smell—and feel—cozy and inviting. Give them a try, share them with loved ones, and get ready to fall in love with breakfast all over again!

Pumpkin Pancakes with Buttered Pecan Maple Syrup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 7 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the warm flavors of fall with these fluffy Pumpkin Pancakes topped with a decadent Buttered Pecan Maple Syrup. Perfect for a cozy weekend breakfast or brunch!

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Wet Ingredients:

1 cup milk
1/2 cup pumpkin puree
2 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

For Cooking:

2 tablespoons vegetable oil
1 cup chopped pecans
1/4 cup unsalted butter
1 cup pure maple syrup

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Instructions

Dry Ingredients: In a large bowl, whisk together the dry ingredients.
Wet Ingredients: In another bowl, whisk together the wet ingredients until smooth. Combine wet and dry ingredients.
Cook Pancakes: Heat skillet, pour batter, cook until bubbles form, flip and cook until golden brown.
Make Syrup: Melt butter, add pecans, toast, stir in maple syrup.
Serve: Stack pancakes, drizzle with buttered pecan maple syrup.