Pumpkin Pancakes with Cinnamon Pecan Syrup: When the crisp autumn air sweeps in, there’s nothing more comforting than the scent of pumpkin spice filling the kitchen. These Pumpkin Pancakes with Cinnamon Pecan Syrup will become your favorite cozy breakfast as the leaves turn orange and brown. The fluffy pancakes, bursting with seasonal pumpkin flavors, combined with the rich, buttery cinnamon pecan syrup, will instantly transport you to a fall morning, wrapped in a blanket with a warm drink in hand. Whether you’re treating yourself to a quiet morning or impressing your family with a delicious brunch, this recipe has all the festive flavors of fall in every bite.
Ingredients:
For the Pancakes:
☑️1 cup all-purpose flour
☑️1/2 cup pumpkin puree
☑️1 tbsp sugar
☑️1 tsp baking powder
☑️1/2 tsp baking soda
☑️1/2 tsp cinnamon
☑️1/4 tsp nutmeg
☑️1/4 tsp ground ginger
☑️Pinch of salt
☑️3/4 cup milk (or more if needed)
☑️1 large egg
☑️2 tbsp melted butter
☑️1 tsp vanilla extract
For the Cinnamon Pecan Syrup:
☑️1/2 cup maple syrup
☑️1/4 tsp cinnamon
☑️1/4 cup pecans, roughly chopped
☑️1 tbsp butter
Instructions:
Step 1️⃣:
In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and salt. Whisk together until all the ingredients are evenly distributed and the spices are fragrant.
Step 2️⃣:
In a separate bowl, whisk together the wet ingredients: pumpkin puree, milk, egg, melted butter, and vanilla extract. Whisk until smooth and well-blended, ensuring the pumpkin puree is fully incorporated into the liquid.
Step 3️⃣:
Slowly add the wet ingredients to the dry mixture. Gently fold the batter together until just combined, being careful not to overmix. The batter should be slightly thick but smooth; if it’s too thick, you can add a splash more milk to reach the desired consistency.
Step 4️⃣:
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil. Once the skillet is heated, scoop about 1/4 cup of pancake batter onto the surface. Allow the pancake to cook for about 2-3 minutes, or until bubbles form on the surface and the edges look slightly dry. Flip the pancake and cook for an additional 2 minutes or until both sides are golden brown.
Step 5️⃣:
Repeat this process with the remaining batter, making sure to grease the skillet in between batches for easy flipping and to prevent sticking.
COOKING Note:
If you want extra fluffy pancakes, avoid overmixing the batter. Gently stir the ingredients together, and a few lumps are okay. Overmixing will make the pancakes dense.
Serving Suggestions:
Stack 3-4 warm pancakes on each plate for a hearty breakfast portion. Pour the warm cinnamon pecan syrup generously over the top, allowing it to drip down the sides. For extra indulgence, add a dollop of whipped cream or a sprinkle of extra chopped pecans on top. These pancakes pair wonderfully with a cup of hot apple cider or a pumpkin spice latte, perfect for savoring the cozy autumn flavors. You could also serve them with a side of crisp bacon or sausage for a balanced, savory contrast.
Tips:
Use Fresh Pumpkin Puree: For the best flavor, consider making your own pumpkin puree by roasting a small pumpkin and blending the flesh. Canned pumpkin works perfectly fine, but homemade offers a more robust, fresh flavor.
Make-Ahead Tip: You can prepare the batter the night before and store it in the refrigerator for an easy, ready-to-cook breakfast in the morning.
Freezing Pancakes: These pancakes freeze well. Simply cook them, let them cool completely, and store them in an airtight container with parchment paper between each pancake. Reheat in a toaster or microwave for a quick breakfast.
Extra Crispy Pecans: For added texture, you can toast the pecans in a skillet for 2-3 minutes before adding them to the syrup.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Nutritional Information (per serving):
Calories: 350
Protein: 8g
Sodium: 320mg
Carbohydrates: 50g
Sugars: 15g
Storage and Leftovers:
Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat them in the toaster or microwave to maintain their fluffiness. The cinnamon pecan syrup can be stored in a separate container and reheated over low heat in a small saucepan or in short bursts in the microwave. If you plan to freeze the pancakes, layer them between sheets of parchment paper and store them in a freezer-safe bag or container for up to 2 months.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Nutritional Information (per serving):
- Calories: 350
- Protein: 8g
- Sodium: 320mg
- Carbohydrates: 50g
- Sugars: 15g
Storage and Leftovers:
Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat them in the toaster or microwave to maintain their fluffiness. The cinnamon pecan syrup can be stored in a separate container and reheated over low heat in a small saucepan or in short bursts in the microwave. If you plan to freeze the pancakes, layer them between sheets of parchment paper and store them in a freezer-safe bag or container for up to 2 months.
Conclusion:
Pumpkin Pancakes with Cinnamon Pecan Syrup are the epitome of fall flavors. They combine the rich warmth of pumpkin and spices with the crunch of pecans and the sweetness of maple syrup. These pancakes are not just a breakfast; they’re a celebration of the season. Whether you’re hosting a fall brunch or enjoying a quiet morning, these pancakes will make any day feel special. Their fluffy texture and fragrant spices bring the essence of fall to your table, leaving everyone eager for seconds.
FAQ:
Q: Can I make this recipe gluten-free?
A: Absolutely! You can substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. Ensure your baking powder is also gluten-free.
Q: Can I make these pancakes dairy-free?
A: Yes, use a dairy-free milk substitute such as almond milk or oat milk. You can also substitute the butter with coconut oil or a plant-based butter alternative.
Q: How do I know when to flip the pancakes?
A: Look for bubbles forming on the surface of the pancakes, and make sure the edges are slightly dry before flipping. If you flip too early, they may not hold their shape as well.
Q: Can I add chocolate chips or other add-ins to the batter?
A: Definitely! Chocolate chips, chopped nuts, or even dried cranberries make excellent additions to the pumpkin pancake batter. Just fold them in gently after mixing the wet and dry ingredients.
Q: Can I use store-bought syrup instead of making the Cinnamon Pecan Syrup?
A: Yes, but the homemade syrup really elevates the dish. If you’re in a pinch, warm up some store-bought maple syrup and sprinkle in a dash of cinnamon and pecans to mimic the flavor.
