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A tall stack of pumpkin pancakes topped with candied pecans and real maple syrup.
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Fluffy Pumpkin Pancakes

Pumpkin Pancakes are the ultimate fall breakfast! These thick & fluffy pancakes are made with real pumpkin and pumpkin spice for plenty of cozy fall flavor. Top 'em off with quick candied pecans & pepitas to elevate this recipe for a family brunch. These pancakes freeze beautifully, too!
Course Breakfast
Cuisine American
Keyword Breakfast for a crowd, Fall breakfast, Pancakes, Pumpkin Pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 16 pancakes
Calories 197kcal
Author Stephanie Simmons

Ingredients

For the Pancakes:

  • 2 tbsp melted butter 28 grams
  • 1 and 1/4 cup canned pumpkin puree Not pumpkin pie filling
  • 1 large egg
  • 2 tbsp real maple syrup
  • 1 and 1/2 cups milk
  • 2 and 1/4 cups all-purpose flour, spooned & leveled 293 grams
  • 3 tbsp granulated sugar 40 grams
  • 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

For the Candied Pecans & Pepitas

  • 1/4 cup + 2 tbsp brown sugar, packed
  • 1 and 1/2 tsp cinnamon
  • 1 and 1/2 tbsp water
  • 1/2 tsp salt
  • 1 cup pecan halves This is usually how they come from the store - you don't have to cut them in half
  • 1 cup pepitas Or pumpkin seeds

Instructions

  • Make the Candied Pecans & Pepitas: Line a baking sheet with parchment paper. Add the brown sugar, water, vanilla extract, and cinnamon to a medium saucepan over medium heat. Let cook, stirring, for 1-2 minutes, until bubbling. Stir in the pecans and pepitas to coat, then continue stirring and cooking for 2-3 minutes. Place on prepared pan to cool and set up.
  • Make the pancakes: In a medium mixing bowl, melt the butter. Whisk in the pumpkin, milk, egg, and maple syrup. Add the dry ingredients and gently stir just until the last bits of flour disappear - the batter will have some lumps and it will be slightly 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.
    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.
  • 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!

Nutrition

Serving: 1pancake | Calories: 197kcal | Carbohydrates: 25g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 321mg | Potassium: 168mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3082IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 2mg