These pumpkin pecan pancakes are filled with pumpkin spice flavors while they are also fluffy, nutty, and heavenly, especially when smothered in butter and maple syrup! Pumpkin and pecan flavors complement each other so well and add a great Fall spin to pancakes.
Breakfast is one of my favorite meals of the day! When I was young, my Dad made breakfast almost every weekend. I’ve grown up with this homemade pancake recipe and have been helping make it since I was too short to reach the kitchen counter! It is easy, delicious, and great to modify for a variety of flavors and add-ins. Scroll down to see a few additional favorite variations and the full Pumpkin Pecan Pancake recipe.
Ingredients You’ll Need
Homemade Pancakes
This recipe uses basic ingredients that are always in my pantry. Below are the base ingredients for plain pancakes. For Pumpkin Pecan Pancakes, include the Pumpkin Pecan add ins!
Flour- Any all purpose flour will do.
Baking powder- Just a tablespoon to mix in with your dry ingredients.
Sugar- You’ll want to use granulated sugar. If you are going for low-calorie, use a granulated sugar substitute. I will provide my keto-friendly variation below.
Salt- I use sea salt.
Eggs- You’ll need 2 of them!
Oil- Canola oil is my favorite for baking and what I use in my pancakes. You can substitute melted butter or any baking friendly oil you prefer. I also use canola oil to grease the griddle.
Milk- I use Organic Whole Milk which is always in my fridge. Please use your milk of preference.
Vanilla Extract for flavoring.
Pumpkin Pecan Add-ins
Pumpkin Puree- Use canned, unsweetened pumpkin puree.
Pecans- I buy halved pecans in bulk from Sam’s Club as they have the cheapest price and crush them myself. You can also buy pecans already chopped from the grocery store in the baking section!
Spices- Cinnamon and Pumpkin Pie Spice
Supplies
Medium size mixing bowl
Whisk
Wooden Spoon
Measuring Cups and Spoons
If you are crushing/chopping your own pecans: Quart size ziplock bag and Meat tenderizer (hammer-style)- My sister likes to actually use a hammer. Don’t use too much force if doing this on your counters! Place halved pecans in the ziplock bag, seal tightly squeezing out most of the air, and smash them until they are the size you desire. You can also use a hand-spun nut chopper which is the professional way of crushing nuts but smashing them by hand is just so easy and provides an element of stress relief!
Non-stick griddle or large non-stick pan- I use a griddle!
Spatula- For flipping your pancakes. I use a plastic or silicone spatula. Please don’t use metal on a non-stick surface as it will destroy the surface of your non-stick griddle or pan.
How to Make the Pumpkin Pecan Pancakes
Preheat
Start by preheating the non-stick griddle or pan.
Also, preheat your oven to the lowest temperature it offers to keep the pancakes warm while making additional batches. When a pancake batch is finished, I stack them an oven-safe brownware plate and slide it into the oven until ready to eat. Nobody likes cold pancakes and unless you have a monster-sized griddle, it will take a few batches!
How to Make the Batter
In a medium mixing bowl, mix together the flour, baking powder, sugar and salt.
Then, whisk in the eggs, oil, milk, pumpkin puree, vanilla extract, cinnamon, and pumpkin pie spice until mixed.
Add in the crushed pecans, stirring gently with a wooden spoon.
Greasing the Griddle or Pan
Add a splash of canola oil to the non-stick griddle or pan. Then, fold a paper towel into fourths and using a spatula, spread the oil quickly over the griddle or pan with the paper towel. This helps to ensure that you don’t use too much oil while still fully greasing the griddle.
Place the paper towel on a plate next to your workspace. I re-use the oil saturated paper towel to quickly wipe clean and re-grease the griddle at the same time in between batches. You may need to add an additional splash of oil after a few batches. Always use your spatula to maneuver the paper towel. No burns please! You may lift the far corner with two fingers of your free hand to help maneuver the paper towel while sliding it around the griddle with the spatula with the other hand.
You can substitute the oil for a slice of butter, which you’ll simply spread around the griddle with spatula. If using butter, use a lower cooking temperature, as butter burns easily. There are also several other alternative cooking oils out there!
Cooking the Pancakes
Using a ¼ cup measurer, scoop the pancake batter into round circles on the heated, prepared griddle. You will want to pour each scoop slowly, as this makes for fluffier pancakes.
Stay close by while the pancakes cook, as they usually cook quickly. Watch for bubbles in the top of the batter. When the pancake is covered in bubbles, it’s time to flip. They should be golden brown on top.
Allow the bottom side of the pancake to cook for about the same amount of time. You can lift the edge gently with your spatula to check for golden brown coloring on the bottom.
Note: If you are using a countertop griddle, one side may run hotter than the other. (Usually, the side closest to the heat gauge.) This means that some pancakes may need to cook a little longer than others. Adjust your cook time accordingly.
Once done on both sides, remove the finished pancakes from the griddle and place onto an oven safe plate. Pop that plate in the oven to keep them warm.
Topping Pancakes
According to my Uncle, aka “The Pancake Man”, there is a proper way to butter pancakes. Stack your desired amount of pancakes onto a plate. Cut a small “X” with a butter knife in the center through all of the pancakes. Place a slice or two of butter on top of the “X” and let it melt down through all of the pancakes.
Pumpkin Pecan Pancakes are great topped with maple syrup, additional pecans, fruit and whipped cream. I go traditional with butter and maple syrup!
Serving the Pancakes
This recipe perfectly pairs pumpkin and pecan flavors. I recommend serving with a side of maple sausage links and a cup of coffee, orange juice or milk!
Although, it’s not weekend brunch at my house without Mimosas! I recommend either traditional Mimosas made with 2 parts Champagne and 1 part Orange juice, or my fall favorite spin with 2 parts Champagne and 1 part Apple Cider.
Other Fun Pancake Variations
I mentioned earlier that the basic homemade pancake recipe of my childhood is easy to modify with different flavors and add-ins. Dad’s favorite flavor is Apple Cinnamon Pancakes, but I have played with several different flavors over the years. Always start with the basic Homemade Pancake Recipe. Here are a few favorites:
Pumpkin White Chocolate Chip Pancakes
Add in 1 cup of pumpkin puree, 1 teaspoon cinnamon and 1/2 teaspoon pumpkin pie spice when mixing the wet ingredients into the basic pancake recipe. Then, gently stir in 1 cup of white chocolate chips with a wooden spoon.
Vanilla Pecan Pancakes
Add in 1/4 cup of French Vanilla protein powder with dry ingredients. Add in 1 teaspoon cinnamon with wet ingredients. Then, add ½ cup of crushed pecans, stirring gently with a wooden spoon.
Apple Cinnamon Pancakes
Add 1 teaspoon of cinnamon when mixing in wet ingredients. Peel 1 apple. Then, using the large side of a food grater, grate the desired amount of peeled apple directly overtop your batter. Throw away the apple core with seeds. Stir into batter gently with a wooden spoon.
Blueberry Pancakes
Mix in 1 cup of fresh blueberries gently with a wooden spoon.
Chocolate Chip Pancakes
Mix in 1 cup of milk or dark chocolate chips gently with a wooden spoon.
Funfetti Pancakes- (For sprinkle lovers everywhere)!
Mix in 1/2 cup of rainbow sprinkles gently with a wooden spoon. Top the pancakes with butter, whipped cream, syrup, and of course, additional sprinkles!
Keto Friendly Pancakes (Low-carb)
Substitute the flour for Almond Flour, the sugar for Lakanto Monk Fruit granulated sugar substitute and the milk for either almond or coconut milk. Add 1/4 cup of French Vanilla protein powder when mixing the dry ingredients.
Several of the above add ins can be made keto friendly, so feel free to mix and match. Berries are a lower natural-sugar fruit option. Lily’s Chocolate Baking Chips come in a variety of flavors and provide a keto friendly chocolate chip option.
Make sure you use keto friendly syrup, like Lakanto Maple Flavored Syrup sweetened with Monk Fruit. Use as much butter as desired! You can also make my easy Homemade Keto Whipped Cream Topping recipe to top off the pancakes!
Pumpkin Pecan Pancakes
Pumpkin Pecan Pancakes are a fun fall pancake twist. Pumpkin and Pecan flavors pair amazing well together. These pancakes are delicious and easy to make.
Ingredients
- Flour 2 cups
- Baking powder 1 Tbsp
- Sugar ¼ cup
- Salt ½ tsp
- Eggs 2
- Canola Oil 1/3 cup
- Milk 2 cups
- Vanilla Extract 1 tsp
- Add-ins for Pumpkin Pecan Pancakes:
- Pumpkin Puree 1 cup
- Cinnamon 1 tsp
- Pumpkin Pie Spice-½ tsp
- Pecans ½ cup (chopped or crushed)
Instructions
Preheat your griddle to 350 degrees F or large non-stick pan on stovetop on medium-low heat. Preheat your oven to the lowest temperature it offers, about 170 degrees.
In a medium size mixing bowl, mix together flour, baking powder, sugar and salt.
Then, whisk in eggs, oil, milk, pumpkin puree, vanilla
extract, cinnamon, and pumpkin pie spice until well mixed.
Add in the crushed pecans, stirring in gently with wooden
spoon.
Grease your pan or griddle with a splash of canola oil and spread evenly.
Using a ¼ cup measurer, scoop the pancake batter
into round circles on the heated, prepared griddle pouring slowly.
Cook the pancakes for about 3-5 minutes, watching for bubbles in the top of the batter. When the pancake is covered in bubbles, you know it is time to flip the pancakes. It should be golden brown on top after
flipping. Allow the bottom side of the pancake to cook for about 3-5 minutes.
Once done on both sides, remove the finished
pancakes from the griddle, place onto an oven safe plate and pop in the oven to keep warm. It will take a few batches.
Notes
Store in an airtight container or sealed ziplock bag in the refrigerator. You can also freeze pancakes to eat later.
Pumpkin Pecan Pancakes
Pumpkin Pecan Pancakes are a fun fall pancake twist. Pumpkin and Pecan flavors pair amazing well together. These pancakes are delicious and easy to make.
Ingredients
- Flour 2 cups
- Baking powder 1 Tbsp
- Sugar ¼ cup
- Salt ½ tsp
- Eggs 2
- Canola Oil 1/3 cup
- Milk 2 cups
- Vanilla Extract 1 tsp
- Add-ins for Pumpkin Pecan Pancakes:
- Pumpkin Puree 1 cup
- Cinnamon 1 tsp
- Pumpkin Pie Spice-½ tsp
- Pecans ½ cup (chopped or crushed)
Instructions
Preheat your griddle to 350 degrees F or large non-stick pan on stovetop on medium-low heat. Preheat your oven to the lowest temperature it offers, about 170 degrees.
In a medium size mixing bowl, mix together flour, baking powder, sugar and salt.
Then, whisk in eggs, oil, milk, pumpkin puree, vanilla
extract, cinnamon, and pumpkin pie spice until well mixed.
Add in the crushed pecans, stirring in gently with wooden
spoon.
Grease your pan or griddle with a splash of canola oil and spread evenly.
Using a ¼ cup measurer, scoop the pancake batter
into round circles on the heated, prepared griddle pouring slowly.
Cook the pancakes for about 3-5 minutes, watching for bubbles in the top of the batter. When the pancake is covered in bubbles, you know it is time to flip the pancakes. It should be golden brown on top after
flipping. Allow the bottom side of the pancake to cook for about 3-5 minutes.
Once done on both sides, remove the finished
pancakes from the griddle, place onto an oven safe plate and pop in the oven to keep warm. It will take a few batches.
Notes
Store in an airtight container or sealed ziplock bag in the refrigerator. You can also freeze pancakes to eat later.
Additional Recipes
Excited for more pumpkin content? Keep learning all about pumpkin plants to become an expert on pumpkin planting, growing, harvesting, cooking, and more!
