Pumpkin Pancakes with Pecan Praline Syrup – Lightly spiced pumpkin pancakes topped with a homemade buttery pecan praline syrup.
Question… How do you feel about fluffy spiced pumpkin pancakes stacked high and drowned in pecan praline syrup?
Are you licking the screen? Of course you are. That’s why we’re friends.
Let’s start at the top. This recipe started with the pecan praline syrup. I saw Bobby Flay make it on his show, Brunch at Bobby’s (love that show, by the way). As soon as I saw that syrup I knew I had to have it. He served the pecan praline syrup with waffles, but since I am pretty much always looking for a reason to avoid pulling out my waffle maker, I decided to swap the waffles for PUMPKIN PANCAKES.
This syrup is all that you would imagine it to be. Sweet, buttery, and caramel-y, with the crunch of pecans and a slight hint of salt. It’s rich and decadent, and a sure fire way to improve your morning pancake game.
I mean, let me just be honest, I would probably eat my own arm if it was covered in this syrup. But, since arm eating is frowned upon let’s just pour this beautiful syrup over pumpkin pancakes. It is fall after all. Well, almost.
The syrup was the perfect compliment to spiced pumpkin pancakes. The crunchy pecans along with the tender and moist pancakes made a delicious combo!
These pumpkin pancakes are fantastic on their own, too. If you’d like something a little lighter, skip the homemade syrup and just have the pancakes. My family gobbled them up.
NEVER MISS A RECIPE!
**This post originally appeared in 2013. The photos have been updated but the recipe remains the same.**
Pumpkin Pancakes with Pecan Praline Syrup
- 1 cup flour (I used half all purpose and half whole wheat but you can use a full cup of all purpose)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 2 tablespoons brown sugar
- 1 egg
- 1 cup milk
- 1 tablespoon vegetable or canola oil
- 3/4 cup pumpkin puree
Pecan praline syrup:
- 1/2 cup brown sugar
- 2 tablespoons butter
- pinch of salt
- 1/3 cup heavy cream
- 1/4 cup chopped toasted pecans
For the pancakes:
Whisk flours, baking powder, salt and pumpkin pie spice in a bowl and set aside.
In a large bowl, whisk the brown sugar, egg, milk, oil and pumpkin puree until combined.
Mix the flour ingredients into the wet ingredients, stirring or whisking until just combined.
Using a 1/4 or 1/3 measuring cup, pour the batter onto a greased skillet or griddle set at medium-low heat. Cook on one side until bubbles evenly form, then flip and cook on the other side until golden brown.
For the syrup:
In a small saucepan, combine the brown sugar, butter and salt. Bring to a simmer and cook for 3 minutes, whisking frequently. Add the cream and cook for an additional minute, whisking constantly. Off the heat, fold in the chopped pecans and serve immediately. This sauce will firm up as it cools. If you need to keep it warm I suggest keeping it on the stove over very low heat (whisking occasionally), or in a double boiler.
Pecan Praline Syrup adapted from Bobby Flay