These are the ultimate pumpkin pancakes! Thick and fluffy, loaded with flavor, easy to make and topped with cinnamon sugar pecans. I’ll be making and eating these all season long, thank you very much!
It’s October and I’m in full-on pumpkin mode. Not sorry, people! So far we’ve done The Best Pumpkin Bread, and last year we covered Pumpkin Spice Cake with Cream Cheese Frosting, Pumpkin Pasties, and Pumpkin Streusel Muffins
I mean, how can you NOT love these pumpkins? They’re fluffy, flavorful, and look at all that melty butter and drippy syrup. I want to make and eat these every day for the rest of the fall. Note that the batter will be fairly thick! The pancakes are ready to flip when they’re a little bubbly on top, and lightly browned underneath.
My two BEST tricks for perfect pancakes:
- Use a griddle! We absolutely love this one
- Use a large flipper and spray with cooking spray. Makes flipping them a breeze! You can also spray a silicone spatula with spray and use it with the flipper to sort of nudge the pancakes onto the flipper.
I haven’t even told you about the best part yet – we’re topping off these pancakes with homemade cinnamon sugar pecans! Yes. This is happening.
They are SO easy to make – don’t be scared. We’re just going to toss the pecans with some egg white, sugar, and cinnamon and bake for 24 minutes – stirring halfway through. That’s it! The perfect topping for pancakes, french toast, and anything else you can think of.
So, what are you waiting for? Make these and enjoy these all season long! Breakfast, lunch, and dinner – I could eat these all day. And I think you’ll love them just as much.
Maybe, even more.
Did you make this recipe? Snap a photo and leave a comment!
Fluffy Pumpkin Pancakes
For the Pancakes:
- 2 and 1/4 cups all-purpose flour
- 3 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 and 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 and 1/2 cups milk
- 1 and 1/4 cup canned pumpkin Not pumpkin pie filling
- 1 egg
- 2 tbsp melted butter
- 2 tbsp real maple syrup
For the Cinnamon Sugar Pecans:
- 1 and 1/3 cups pecans
- 1 tbsp egg white
- 3 tbsp granulated sugar
- 1 and 1/4 tsp cinnamon
- Make the pancakes: Whisk all the dry ingredients together (the flour through the salt). Add the wet ingredients, and whisk until just combined - the batter will have lumps and it will be thick. Once your griddle or pan is heated, grease it well using butter or nonstick spray. Pour batter onto the griddle using a 1/4 cup or 1/3 cup measure. Only pour out a few at a time - if you crowd the pan or they won't cook evenly. Once little bubbles start to form and pop, flip the pancakes! (This will only take a few minutes, so don't walk away!)Tips: Spraying your flipper with nonstick spray makes flipping pancakes easier. Another way to check doneness is to lift the edge with your flipper - if the bottom is a nice golden brown, flip it! If your pancakes are getting darker than you'd like, turn down the heat a bit. Pancakes are done when both sides are golden brown.
- Make the pecans: Preheat oven to 300 degrees. Toss the pecans and egg white together on an unlined baking sheet - make sure the pecans get coated well. Add the sugar and cinnamon, and toss again to coat the pecans. Bake for 12 minutes, stir, and bake 12 more minutes.
- Store: Store leftover pecans in airtight container at room temp for up to 3 weeks. Store leftover pancakes in airtight container in the fridge for up to a week or in the freezer for up to 1 month. Reheat pancakes from the freezer in the toaster - it's the best!
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