This Pumpkin Pancakes recipe checks all the boxes! They’re light and fluffy, spiced to perfection, and easy to make!

A stack of pumpkin pancakes with chopped pecans on top and syrup being drizzled over the stack.

I’ve outdone myself. Not only am I sharing this easy pumpkin pancakes recipe made from SCRATCH! But I’ve paired these pumpkin pancakes with a cinnamon brown butter pecan syrup!

Yes, it’s kind of a mouthful to say, but gosh it tastes SO GOOD!

You’re going to love the homemade syrup! It pairs perfectly with these pumpkin puree pancakes or you can drizzle it overtop buttermilk waffles or homemade buttermilk pancakes.

How to make Pumpkin Pancakes

In a large bowl whisk the dry ingredients together.

The dry ingredients for making pumpkin pancakes recipe.

In a separate bowl combine the wet ingredients. This includes the pumpkin puree, buttermilk, butter, eggs, and vanilla.

The dry ingredients including pumpkin pie spice, for making pumpkin pancakes.

Whisk the wet ingredients until everything is smooth and combined.

Now, add the wet ingredients to the dry ingredients.

Whisk everything until just combined! Don’t overmix. Remember, small lumps of flour are good to have in pancake batters. If you look at the picture below, you’ll notice small lumps of flour throughout the pancake batter.

Pumpkin pancakes batter in a glass bowl.

Heat a griddle and ladle 1/3-1/2 cup of batter onto the griddle.

Pro tip: Don’t heat the griddle too hot. I heat mine to about 300°F-325°F. If the griddle gets too hot the insides of the pancakes won’t cook. Low and slow is the way to go. 🙂

Cook until the bottom is golden brown. Flip the pancakes and then continue cooking until the other side is golden brown (about 3 minutes on each side).

Serve warm with maple syrup or homemade brown butter pecan syrup!

A stack of homemade pumpkin pancakes with homemade syrup drizzled overtop.

Before we go over how to make the syrup, you need to know how to brown butter.

What is Browned Butter?

Inspired Taste describes it fluently, “Brown butter is regular butter that has been cooked long enough to toast the milk solids found in the butter.”

Two things are happening when you’re browning butter:

  1. The water in the butter is cooking out. This is great, because it’s concentrating the butter’s flavor. YUM!
  2. The butter’s milk solids are caramelizing.

The milk solids caramelizing is what flavors the butter with that nutty richness that we don’t get with regular melted butter.

How to make Brown Butter

Simply start melting the butter in a saucepan. I use a white pan so that I can see the butter browning. Makes life soooo much easier!

Melt the butter slowly over low heat until it foams. The milky whiteness will turn light brown and sink to the bottom of the pan.

A white skillet with browned butter in it.

Be patient. Browning butter will take around 5- 10 minutes. It might seem like it’s taking forever for the butter to brown, but it can turn from perfect to burnt in a matter of minutes.

Something I’ve learned over the years is this, don’t let the specks on the bottom turn to a deep dark brown. If this happens it’s a good indicator that you’ve burnt the butter.

How to make the BEST homemade syrup

First, brown the butter.

Once browned add the maple syrup, cinnamon, and nutmeg.

Remove the skillet from the heat and stir in the pecans. (Add as many pecans as you’d like)!

Serve the syrup over warm pumpkin pancakes.

…or drink with a straw. Either will do. ❤️

Overhead photo of pumpkin pancakes recipe topped with pecans and homemade syrup.

I hope you give these easy pumpkin pancakes a try! They’re the perfect breakfast to enjoy on a brisk fall morning.


Looking for more breakfast recipes? I’ve got you covered!

Craving more? SUBSCRIBE TO SALT & BAKER to get new recipes and newsletters delivered straight to your inbox! Simply enter your email in a subscription box located on the right hand side of the blog or scroll below the recipe and sign up there. And stay in touch on Facebook, Pinterest and Instagram for all of the latest updates.


A stack of pumpkin pancakes with chopped pecans on top and syrup being drizzled over the stack.
Print
5 from 1 vote
Nutrition Facts
Pumpkin Pancakes
Amount Per Serving
Calories 271 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 7g 35%
Cholesterol 58mg 19%
Sodium 279mg 12%
Potassium 223mg 6%
Total Carbohydrates 31g 10%
Dietary Fiber 1g 4%
Sugars 12g
Protein 4g 8%
Vitamin A 71.8%
Vitamin C 1%
Calcium 10.1%
Iron 8.7%
* Percent Daily Values are based on a 2000 calorie diet.
Servings: 12 pancakes
Pumpkin Pancakes

Thick and fluffy pumpkin pancakes topped with the most delicious cinnamon brown butter pecan syrup! You couldn't ask for a better breakfast!

Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
 
Calories: 271 kcal
Ingredients
Pumpkin Pancakes
  • 2 cups flour
  • 3/4 teaspoon baking soda
  • 2 teaspoon baking powder
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 1 1/2 teaspoon pumpkin spice
  • 1 cup pumpkin puree
  • 1 1/2 cups buttermilk
  • 3 tablespoons unsalted butter, melted
  • 2 eggs
  • 1 1/2 teaspoon vanilla extract
Cinnamon Brown Butter Pecan Syrup
  • 1/2 cup salted butter
  • 1/2 cup real maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup chopped pecans, toasted
Instructions
Pumpkin Pancakes
  1. In a large bowl whisk flour, baking soda, baking powder, brown sugar, salt, cinnamon, and pumpkin spice. Set aside.

  2. In a separate bowl combine pumpkin puree, buttermilk, melted butter, eggs, and vanilla. Stir. Add the wet ingredients to the dry ingredients. Whisk until just combined. Don’t overmix. Lumps of batter are good when it comes to pancakes. 

  3. Heat a griddle to 300-350°F, using a 1/3-1/2 cup measuring cup, scoop the batter onto the griddle. Cook until the bottom is golden brown. Flip. And cook the other side until golden brown. Serve warm with maple syrup or Cinnamon Brown Butter Pecan Syrup.

Cinnamon Brown Butter Pecan Syrup
  1. In a small saucepan over medium heat melt and cook the butter for 10 minutes or until golden brown. (See blog post for detailed explanation). Stir periodically. 

  2. Once browned, turn the heat down to low. Add the maple syrup, cinnamon, and nutmeg. Stir to combine. Remove from heat and stir in the pecans. Serve the syrup over warm pumpkin pancakes. 

Recipe Notes

Recipe Source: adapted from Taste of Home and Cooking Classy.

All images & text © Salt & Baker
Course: Breakfast
Cuisine: American
Keyword: homemade syrup recipe, pumpkin pancakes, pumpkin pancakes recipe

This post was first published in October 2017. It has been updated to add new pictures and better pumpkin pancake making tips.

Easy pumpkin pancakes that are light, fluffy, and spiced to perfection! Top it with my homemade syrup recipe for a perfect breakfast. #saltandbaker #pumpkinpancakes #pumpkin