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Stack of pumpkin pancakes topped with pecan syrup.
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4.5 from 4 votes

Pumpkin Pancakes with Pecan Praline Syrup

Lightly spiced pumpkin pancakes topped with a homemade pecan praline syrup.
Course Breakfast
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 8 - 10 pancakes
Calories 240kcal


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
  • 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.


Pecan Praline Syrup adapted from Bobby Flay


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