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Home » Fall Favorites » Pumpkin Pancakes with Pecan Praline Syrup

Pumpkin Pancakes with Pecan Praline Syrup

Published: Sep 13, 2016 · Modified: Jan 12, 2021 by Allison · 22 Comments

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Pumpkin Pancakes with Pecan Praline Syrup – Lightly spiced pumpkin pancakes topped with a homemade buttery pecan praline syrup.Stack of pumpkin pancakes topped with pecan 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.

How To Make Pumpkin Pancakes:

These are the best Pumpkin Pancakes! They are made with pumpkin puree, sweetened with brown sugar and flavored with pumpkin pie spice. The syrup topping absolutely takes these over the top, but let’s talk pancakes first. Here’s how to make them:

  1. Combine dry ingredients: flour, leavening, salt, spices.
  2. Combine wet ingredients: brown sugar, egg, milk, oil, pumpkin puree.
  3. Combine the wet and dry ingredients together (be careful not to overmix).
  4. Cook on a well greased griddle until done on both sides.

Stack of pumpkin pancakes.

How To Store Pumpkin Pancakes:

Keep pancakes warm in a low oven (about 200°F) while you continue to cook the whole batch. Avoid covering the cooked pancakes with foil as the steam will make the pancakes wet and soggy.

Leftover pancakes can be cooled, then tightly covered and stored in the fridge. You can reheat the pancakes in the microwave, oven or toaster oven.

Stack of pumpkin pancakes topped with pecan syrup.

Pecan Praline Syrup

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. Here’s the lineup of ingredients that make this syrup so dang delicious:

  • Brown sugar
  • Butter
  • Cream
  • Salt
  • Pecans

This syrup comes together in minutes right on your stovetop. Note: It needs to be kept warm in order to keep it smooth and pourable.

Ingredients in a glass bowl for pumpkin pancakes.

These Pumpkin Pancakes are fantastic on their own, too. If you’d like something a little lighter, skip the homemade syrup. You can also swap up to half of the all purpose flour for whole wheat flour. The pancakes will be a little heavier, but still delicious.

MORE PUMPKIN RECIPES: PUMPKIN MUFFINS – HEALTHY PUMPKIN BREAD – PUMPKIN PUDDING CAKE – CREAM CHEESE PUMPKIN PIE

Stack of pumpkin pancakes topped with pecan syrup.

MORE BREAKFAST RECIPES:

BANANA BROWN SUGAR PANCAKES
PUMPKIN FRENCH TOAST CASSEROLE
APPLE FRENCH TOAST CASSEROLE
BLUEBERRY BUTTERMILK PANCAKE CASSEROLE

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Stack of pumpkin pancakes topped with pecan syrup.

Pumpkin Pancakes with Pecan Praline Syrup

Lightly spiced pumpkin pancakes topped with a homemade pecan praline syrup.
4.50 from 4 votes
Print Pin SaveSaved!
Course: Breakfast
Cuisine: American
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 8 - 10 pancakes
Calories: 240kcal
Author: Allison - Celebrating Sweets

Ingredients

Pumpkin pancakes:

  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 2 tablespoons brown sugar
  • 1 egg
  • 1 cup milk
  • 1 tablespoon vegetable or canola oil
  • ¾ cup pumpkin puree

Pecan praline syrup:

  • ½ cup brown sugar
  • 2 tablespoons butter
  • pinch of salt
  • ⅓ cup heavy cream
  • ¼ cup chopped, toasted pecans

Instructions

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 ¼ or ⅓ 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.

Notes

Pecan Praline Syrup adapted from Bobby Flay

Nutrition

Calories: 240kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 157mg | Potassium: 212mg | Fiber: 1g | Sugar: 17g | Vitamin A: 3840IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1.5mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Tried this recipe?Leave a comment and rating below!
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Comments

  1. Jessica {Six Clever Sisters}

    September 14, 2016 at 2:40 pm

    Those look amazing!! I think I’ll have to try them 🙂

    Reply
  2. Jacki

    September 14, 2016 at 8:10 pm

    These look amazing! If it wasn’t 11pm I would be in the kitchen making them right now!

    Reply
  3. Andi

    September 15, 2016 at 2:12 pm

    5 stars
    Drooling! This is the perfect recipe for me to make for my boys for our weekend treat. Thank you!!!

    Reply
  4. Brittany

    September 16, 2016 at 6:46 am

    WOW. THIS is why I love fall!

    Reply
  5. Sharon

    September 16, 2016 at 6:56 am

    Woah! These look unbelievably delicious. That syrup takes it over the edge. Love Bobby’s Brunch too! Pinning for later! And your photography is amazing. I love how bright and cheery your photos look. You’ve got a new subscriber 🙂

    Reply
    • Celebrating Sweets

      September 16, 2016 at 12:07 pm

      Thank you, Sharon! 🙂

      Reply
  6. Taylor

    October 19, 2018 at 6:33 am

    5 stars
    Just made these for me and my niece. I don’t even LIKE pancakes, but these are incredible. Amazing recipe!

    Reply
    • Celebrating Sweets

      October 20, 2018 at 2:55 pm

      I’m so happy to hear that. Glad you liked them. Thanks for stopping by!

      Reply
  7. Greg

    March 21, 2021 at 9:25 am

    3 stars
    The pancakes were average but the consistency was a pain to work with. The actual ingredients were way too runny and adding more flour just make them marginally easier to flip. When you have that much liquid (milk, egg, oil, pumpkin mash) it’s tough for the flour to hold it all together. Maybe half the milk next time. Also, needs more flavor, maybe add cinnamon or allspice, something to make the pumpkin pop.

    Reply
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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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