Spiced Pumpkin Pecan Pancakes

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Spiced Pumpkin Pecan Pancakes

These Spiced Pumpkin Pecan Pancakes are the ultimate fall breakfast. The pancakes are fluffy, tender, and infused with the warm flavors of pumpkin, cinnamon, nutmeg, and cloves. They are generously topped with crunchy, toasted pecans and a rich, spiced syrup, making every bite a cozy celebration of the season. The recipe makes a large stack, perfect for sharing with family and friends on a crisp autumn morning.

This recipe yields about 12-14 pancakes, serving 4-6 people.

Ingredients

For the Pumpkin Pancakes:

  • 1 ½ cups (190g) all-purpose flour

  • 3 tablespoons granulated sugar

  • 1 tablespoon baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • ½ teaspoon salt

  • 1 cup (240ml) whole milk

  • ¾ cup (180g) pumpkin puree (not pumpkin pie filling)

  • 1 large egg

  • 2 tablespoons unsalted butter, melted and cooled slightly

  • 1 teaspoon vanilla extract

  • 1 cup (110g) toasted pecans, chopped

For the Spiced Syrup and Topping:

  • ½ cup (100g) light or dark brown sugar, packed

  • ¼ cup (60ml) water

  • ¼ cup (56g) unsalted butter

  • ¼ teaspoon ground cinnamon

  • A pinch of ground cloves

  • ½ cup (55g) whole toasted pecans, for topping

  • 4-6 pats of cold butter, for serving

Instructions

Prepare the Spiced Syrup:

  1. Combine: In a small saucepan, combine the brown sugar, water, butter, cinnamon, and cloves.

  2. Simmer: Place the saucepan over medium heat. Stir until the sugar dissolves and the butter is completely melted. Bring the mixture to a gentle simmer.

  3. Thicken: Reduce the heat to low and let the syrup simmer, uncovered, for 5-7 minutes, or until it slightly thickens and becomes glossy. Remove from heat and set aside to keep warm while you make the pancakes.

Make the Pumpkin Pancake Batter:

  1. Whisk Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, cloves, and salt until well combined.

  2. Mix Wet Ingredients: In a separate medium bowl, whisk together the milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.

  3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a rubber spatula or wooden spoon just until the flour disappears. Important: Do not overmix the batter. A few small lumps are perfectly fine. Overmixing will result in tough, dense pancakes.

  4. Fold in Pecans: Gently fold in the chopped toasted pecans.

Cook the Pancakes:

  1. Heat Griddle: Heat a large non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or non-stick cooking spray.

  2. Pour Batter: Pour the batter onto the hot griddle using a ¼ cup measure for each pancake. Do not overcrowd the skillet; cook in batches.

  3. Cook: Cook for 3-4 minutes, or until the edges look dry and set, and bubbles begin to form and pop on the surface of the pancakes.

  4. Flip: Carefully flip the pancakes using a wide spatula. Cook for another 2-3 minutes on the other side, or until golden brown and cooked through.

  5. Transfer: Transfer the cooked pancakes to a plate and keep warm in a low oven (200°F / 95°C) while you cook the remaining batter.

Assemble and Serve:

  1. Stack: Stack 2-3 warm pumpkin pecan pancakes on each serving plate.

  2. Top: Immediately top each stack with a pat of cold butter and a generous sprinkling of the whole toasted pecans.

  3. Drizzle: Generously drizzle the warm spiced syrup over the pancakes, letting it drip down the sides. Serve immediately.

Tips for Success

  • Measure Flour Correctly: For the best texture, spoon the flour into your measuring cup and level it off with a knife, rather than scooping directly with the cup, which can pack the flour and lead to dry pancakes.

  • Toast Your Pecans: Toasting the pecans releases their natural oils and deepens their flavor, adding a wonderful crunch to the pancakes. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, watching closely so they don’t burn.

  • Use Real Pumpkin Puree: Ensure you are using 100% pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced.

  • Don’t Press the Pancakes: Resist the urge to press down on the pancakes with your spatula while they cook. This presses out the air pockets that make them fluffy.

Storage and Reheating

  • Refrigeration: Store leftover pancakes (without syrup or toppings) in an airtight container in the refrigerator for up to 3 days.

  • Freezing: To freeze, let the pancakes cool completely.

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