These Pumpkin Pecan Pancakes are fluffy, packed with pumpkin and warm fall spices, and a topped with the most amazing Cinnamon Brown Butter Pecan Syrup!

While I love a good pumpkin dessert recipe during pumpkin season (or any season for that matter!), my Pumpkin Chocolate Chip Pancakes, Pumpkin Crepes and Pumpkin French Toast Casserole are delicious pumpkin breakfast recipes!

Pumpkin pancakes with pecans on top and syrup being poured over the pancake stack.

Why This Recipe Works

  • Fluffy pumpkin pancakes. The use of baking powder and baking soda + buttermilk help to provide a light and fluffy pancakes texture.
  • Pumpkin spice pancakes. The pumpkin puree, cinnamon, and pumpkin pie spice create the most amazing pumpkin spice flavor! 
  • Topped with homemade syrup. These pumpkin pecan pancakes are the best pumpkin pancakes because they are fluffy, flavorful, and topped with a brown butter pecan syrup that is buttery, maple-y and nutty! 

Ingredient Notes

Pumpkin Pecan Pancake ingredients on a baking sheet, each ingredient in a separate glass bowl.
  • Flour: Regular all-purpose flour is all you need!
  • Baking Powder: The baking powder + baking soda combination will give us the fluffy rise in these pumpkin pecan pancakes.
  • Light Brown Sugar: A dash of sugar is the best thing in a pancakes recipe because it brings out a slight sweetness to the batter. I chose light brown sugar because it pairs beautifully with the pumpkin and spices. 
  • Cinnamon: Pumpkin and cinnamon is the perfect combination! 
  • Pumpkin Pie Spice: A bit of pumpkin pie spice with the cinnamon is a perfect spice blend that will really amp up the fall flavors in this pumpkin pecan pancakes recipe. 
  • Pumpkin Puree: You want regular, unsweetened pumpkin puree, not pumpkin pie filling
  • Buttermilk: The buttermilk will provide the acid to react to the baking soda to help give even more fluffy lift to the texture of the pumpkin spice pancakes batter. 
  • Unsalted Butter: A bit of melted butter in the pancakes will provide delicious pockets of buttery flavor when you take a bite!

Step-by-Step Instructions

  1. Whisk dry ingredients together. Add the flour, baking soda, baking powder, brown sugar, cinnamon, pumpkin pie spice, and salt to a large bowl. Whisk until combined.
  1. Combine the wet ingredients. Add the buttermilk, melted butter, eggs, pumpkin puree, and vanilla extract to a separate medium-sized bowl. Stir until combined. 
  2. Combine wet and dry ingredients. Add the pumpkin mixture to the flour mixture. Stir until just under combined. You don’t want to over mix so tiny bits of flour left is still OK.
Lumpy pumpkin pancake batter in a glass bowl.
  1. Cook the pumpkin spice pancakes. Heat a pancake griddle to 300ºF-325ºF. Once hot, use a 1/3 cup to portion the pumpkin cinnamon pecan pancake batter onto the griddle. Cook until the bottom is golden brown and flip. Cook on the other side until golden brown (about 3 minutes per side). 
  2. Make the Cinnamon Brown Butter Pecan Syrup. Following my How to Brown Butter post, brown the butter. Once browned, turn heat to low and add the pure maple syrup, nutmeg, and cinnamon. Stir to combine. Remove from heat and stir in the chopped toasted pecans. 
Browned butter in a small grey skillet.
  1. Serve. Serve the pumpkin pecan pancakes warm with some cinnamon pecan syrup and crushed pecans on top. Enjoy!  
Homemade pecan pancakes syrup being poured over a stack of fluffy pumpkin pancakes.

Recipe Tips

Don’t over mix. Remember, small lumps of flour are good to have in pancake batters. You’ll notice small lumps of flour throughout the pancake batter in my pictures. 

Don’t heat the griddle too hot. I heat mine to about 300°F-325°F. If the griddle gets too hot, outside of the pancakes will brown before the middles can even cook. 

Two things happen when you brown butter: the water in the butter is cooking out. This is great, because it’s concentrating the butter’s flavor. YUM! And 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.

Be patient. Browning butter will take around 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.

For an in-depth look at how to brown butter, along with tips and FAQS, check out my How to Brown Butter post! 

Make Ahead, Storing, and Freezing

You can make the pecan syrup ahead of time and store it in the fridge in an airtight container for up to 2 weeks. Warm in the microwave to return to pouring consistency. 

Store leftover pancakes in an airtight container or ziplock bag in the fridge for 4-5 days. 

You can also freeze pumpkin pancakes. Layer some parchment paper between the pancakes so they don’t stick and freeze in a freezer safe bag for up to 2 months. Remove and toast or warm in the microwave.

Overheard photo of fluffy pumpkin pancakes topped with chopped pecans.

Recipe FAQs

Why are my pumpkin pancakes gooey? 

If your griddle is too hot, then the outsides of the pancakes will cook before the insides are cooked through. 

Are pumpkin pancakes healthy?

Pumpkin is a super healthy vegetable that is full of antioxidants and good vitamins! There is only a touch of brown sugar in the pumpkin pancake recipe, but you’re welcome to take that out. Honestly the stuff you put on your pancakes will determine if your meal is healthy. 

Why did my syrup harden?

Because there is butter in the recipe, it will harden in the fridge. Pop it in the microwave to return to liquid consistency.

More Pumpkin Recipes

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Fluffy pumpkin pancakes topped with pecans with syrup being poured overtop of the stack.
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5 from 2 votes

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 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12 pancakes


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


Pumpkin Pancakes

  • In a large bowl whisk flour, baking soda, baking powder, brown sugar, salt, cinnamon, and pumpkin spice. Set aside.
  • 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. 
  • 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

  • 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. 
  • 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. 


Store leftovers in an airtight container or ziplock bag in the fridge for 4-5 days. 
Don’t heat the griddle too hot or the outsides of the pancakes will be too cooked before the insides can cook. 
Recipe Source: adapted from Taste of Home and Cooking Classy.


Calories: 271kcal (14%)Carbohydrates: 31g (10%)Protein: 4g (8%)Fat: 14g (22%)Saturated Fat: 7g (35%)Cholesterol: 58mg (19%)Sodium: 279mg (12%)Potassium: 223mg (6%)Fiber: 1g (4%)Sugar: 12g (13%)Vitamin A: 3590IU (72%)Vitamin C: 0.8mg (1%)Calcium: 101mg (10%)Iron: 1.6mg (9%)
Course: Breakfast
Cuisine: American
Did you make this recipe?Please leave a star rating and review on the blog post letting me know how you liked this recipe! Take a picture and tag @saltandbaker on Tik Tok, Instagram, and Facebook so I can see what you’re making!