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.
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:
- Combine dry ingredients: flour, leavening, salt, spices.
- Combine wet ingredients: brown sugar, egg, milk, oil, pumpkin puree.
- Combine the wet and dry ingredients together (be careful not to overmix).
- Cook on a well greased griddle until done on both sides.
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.
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
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.
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 BREAKFAST RECIPES:
Pumpkin Pancakes with Pecan Praline Syrup
- 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
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.