Fluffy pumpkin pancakes recipe with pumpkin puree and warm spices. Plus, a recipe for homemade butter pecan syrup. Jump to the Fluffy Pumpkin Pancakes Recipe or read on to see our tips for making them.
– This Recipe is Sponsored by Gold Medal Flour –
A few weeks ago, we shared our Essential Pancake Recipe? It’s one of our favorite recipes, a serious go-to for weekends. We use it all the time as a base for other pancake recipes. In this recipe, we use our essential pancake recipe as a base then and add pumpkin puree, spices and top with the most delicious pecan syrup. These are a must-make.
YOU MAY ALSO LIKE: While these pancakes are a little lighter, we’ve also shared pumpkin pancakes before – Take a look at our Easy Homemade Pumpkin Pancakes Recipe. They are not too sweet and have a hint of spice.
How to Make The Fluffiest Pancakes
These are quite simple to make – they’ve become a favorite in our home. We like to use Gold Medal all-purpose flour. We love using it for pancakes.
Did you know protein levels vary by flour brand? Protein content can affect tenderness of baked goods or in this case, pancakes. Since Gold Medal all-purpose flour has less protein, the flour is a little softer and makes tender, light and fluffy pancakes. (Pancakes made with other brands of all-purpose flour will still be delicious, we just love using Gold Medal).
Here’s another trick: Do everything you can to not over-mix the batter. Over-mixing batter is a common pancake mistake — it makes pancakes heavy and flat. To prevent this, mix dry and wet ingredients separately at first then combine just before cooking. We use milk, melted butter an egg and vanilla extract. Once you’re ready to cook your pancakes, combine the two mixes — we use a fork.
Stir until you no longer see large streaks of flour. Then stir in a whole cup of pumpkin puree until only small clumps of flour remain. The batter will be pretty thick — that’s okay, you can just spread the batter in the pan to make a circle. If you think the batter is too thick, just add a dash of milk to thin it out a little. No worries!
How to Make Butter Pecan Syrup at Home
Whenever we’re out for breakfast, I reach for the butter pecan syrup instead of original. I just love it. It wasn’t until recently that we considered making it at home. I’m so glad that we did. Homemade butter pecan syrup is insanely good — easy, too.
Chop up a handful of pecans and throw them into a small pan over low heat to toast. Once they are fragrant, add some butter and let it sizzle for a minute or so. Pour in some syrup, warm through and you’re done. Gosh it’s good.
Recipe updated, originally posted October 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne
Fluffy Pumpkin Pancakes with Butter Pecan Syrup
With a whole cup of pumpkin puree and lots of warm spices, these are perfect for cooler mornings. We love topping these with an easy butter pecan syrup. If you love syrup, you may want to make an extra batch. It goes quickly.
You Will NeedPumpkin Pancakes
2 cups (260 grams) all-purpose flour, we use Gold Medal
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon sea salt
1 1/2 cups (350 ml) milk, whole or 2% reduced fat milk are best
3 tablespoons butter, melted, plus more for skillet
1 large egg
1 teaspoon vanilla extract
1 cup (210 grams) pure pumpkin pureeButter Pecan Syrup
1/4 cup (35 grams) pecans, chopped
2 tablespoons butter
1/2 cup (120 ml) pure maple syrup
- Make Batter
1Whisk flour, sugar, baking powder, cinnamon, ginger, nutmeg, cloves and the salt in a medium bowl, set aside. Warm milk until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds). Whisk milk, butter, egg and the vanilla together until blended.
2Make a well in the center of the flour mixture. Pour milk mixture into the well and stir with a fork until you no longer see large streaks of flour. Stir in pumpkin puree until only small clumps of flour remain. Do not over mix batter. Note: The batter will be quite thick. If it is unreasonably thick, add 1 to 2 tablespoons more milk to thin it out a little.
- Cook Pancakes
1Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
2Lightly brush skillet with melted butter. Spoon a 1/4-cup of the batter onto the skillet and gently spread into a 4-inch circle. When edges look dry and bubbles start to appear and pop on the top surfaces of the pancake, turn over; about 2 minutes. Once flipped, cook 1 to 2 minutes or until lightly browned and cooked in the middle.
- Make Syrup
1Lightly toast pecans in a small pan over medium heat until fragrant, about 5 minutes. Add butter and cook until melted and bubbling. Stir in syrup and cook until warmed.
Sooooo delish! Magnificent! I subbed 1/4th of plain flour with buckwheat flour. My fave pancake ever! Thank you so much for sharing.
I haven’t made this yet, I will soon.
I made this for my family and its a delicious recipe. I started out about 15 pancakes and ended with 4. I highly recommend this. It is a very easy dish to make and is super yummy when its cold outside. The syrup is the best syrup i’ve ever tasted!
Not sure what I did wrong. Delicious flavor but very “doughy” and heavy texture when cooked. The flavors of the spices was perfect. Just not light and fluffy like I was expecting.
Hi Jeanne, Sorry the pancakes were not as fluffy as you’d like. We really like using lower protein flour for the lightest pancakes and try our best not to beat the batter too much when combining the wet and dry ingredients together. The tablespoon of baking powder does a lot to make them fluffy, too.
Can’t wait to make pumpkin pancakes. Making them for breakfast this morning. I Wereally like pumpkin butter from Trader Joes. Keel the receipes coming, I’ll keep trying them.
Omg I want to make this they look delicious!! Can I put pumpkin pie spice instead of all the other spices u put? How much would I put if I can? Also can I make this as a waffle too using the same recipie? And can I make it with whole wheat flour and not put sugar to make it healthier and with almond milk? Thanks again realy want to try these soon!! Thanks again!
Sure, substituting pumpkin pie spice would be great. You’ll have to experiment a little based on your own taste to determine amounts. Whole wheat flour and almond milk should work. Reducing the sugar is okay, too.
I always did like butter pecan syrup..like the one from ihop..I never knew its this easy to make. I definetly wanna try. ^^
Yummy and delicious!!!!
OMG! Delicious tasting. Like Pumpkin Pie! Super easy to make and I made the syrup, too. I will make these again…………….YUMMY!
I found the recipe on Twitter.
So glad you found us 🙂 Isn’t the syrup amazing!?
My brother used to make pumpkin pancakes but they were never this appealing. The syrup!
Haha. We love the pancakes, but the syrup is our favorite part 🙂
I really need this for breakfast right now!