Pumpkin Pecan Pancakes – Fall Perfection!
Pumpkin pecan pancakes are a dreamy combination of spiced pumpkin pancakes and lightly-toasted pecans. The result? A heavenly fluffy cake with a nutty flavor and texture–yes, please!
Pumpkin pancakes and toasty pecans are the ultimate pancake pairing. Fragrant spices like cloves, cinnamon, and allspice are beautifully balanced with naturally sweet and nutty bites of pecans.
Almost any pancake–sweet or savory–is better with pecans, and these healthy pumpkin pancakes are no exception! Pecans pair perfectly with fruit, sharp and mild cheeses, and sweet breads like cinnamon swirl or savory breads like this pumpkin spice recipe.
And, because you add the pecans right in the pancake batter, the pecans toast lightly on the griddle as the pancakes cook, saving you the extra step of toasting them ahead of time to draw out the oils for the full pecan flavor.
This recipe yields just the right number of pumpkin pancakes for two, and can be easily adapted to fall to the sweeter or more savory side of spiced pumpkin baked goods.
About these pumpkin pecan pancakes:
Packed with real pumpkin puree and toasty pecans, this healthy twist on a pumpkin pastry is so easy to make. The ingredient list may look long, but you’ll see how to make these in a snap.
The key is remembering to add your ingredients in the right order so you can mix them all in the same bowl.
That’s right: this is a one bowl pumpkin pancake recipe!
Once you make them you’ll see how easy it is to whip up a batch of these from-scratch pumpkin pecan pancakes, and after one bite you’ll be hooked on the cakey texture, the nutty balance, and the pumpkin pie flavors that make baking in the cooler months so special.
It’s love at first pumpkin spice bite, guaranteed!
What’s in pumpkin pecan pancakes
- pumpkin puree (unflavored – not pumpkin pie filling)
- brown sugar
- oil or melted butter
- vanilla extract
- all-purpose flour
- baking powder
- baking soda
- chopped pecans
How to make pumpkin pancakes with pecans
Whisk together pumpkin puree, milk, eggs, brown sugar, oil, and vanilla.
On top of wet ingredients, add flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt.
Gently toss dry ingredients together before stirring into wet ingredients. Stir until smooth, but don’t overmix.
Fold in pecans, or wait until the end if you’d like to evenly distribute them.
Scoop batter by about 1/4-cup portions onto heated pan. Cook until bubbles appear and pancakes start to look dry around the edges, 3-4 minutes.
Flip and cook for another 2-3 minutes. Serve immediately.
How to make these pumpkin spice pancakes your own:
- Pumpkin pancakes are great with pecans, but they’re also delicious with walnuts, almonds, chocolate chips, or vanilla-flavored chocolate chips.
- You can use a mix of all-purpose flour and whole wheat flour to make these healthy pancakes even healthier
- Watching your sugar? Reduce the brown sugar by half.
- Like your pancakes a little sweeter? Add a little extra brown sugar.
- These pancakes pair well with a cream cheese or buttercream frosting. Try stacking 2-3 small pancakes and topping with cream cheese frosting, a few chopped pecans, and white chocolate shavings.
- These pancakes travel well in lunch boxes. You can pack cream cheese with them to add a little extra protein to your lunch!
Make Ahead Ideas
To save yourself a little time in the morning, you can mix all of the dry ingredients together the night before (flour, spices, baking powder and soda).
Then these pumpkin pecan pancakes will really come together super fast in the morning!
Store leftovers in the refrigerator for up to four days.
Reheat them by popping them in the toaster on low until they are heated through.
If the outside of your pancake is cooking more quickly than the inside, turn your heat down to medium-low.
If you want a more uniform distribution of pecans, you can sprinkle them onto each pancake after you pour the batter on the griddle (before flipping).
More perfect pumpkin recipes
Get the Recipe: Pumpkin Pecan Pancakes
- 1 cup pumpkin puree unflavored – not pumpkin pie filling
- 1 ½ cup milk
- 2 large eggs
- 1/4 cup brown sugar
- 2 tablespoons oil or melted butter
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- In a large mixing bowl, whisk together pumpkin puree, milk, eggs, brown sugar, oil, and vanilla.
- On top of wet ingredients, add flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt. Gently toss dry ingredients together before stirring into wet ingredients. Stir until smooth, but don’t overmix. Fold in pecans (see note).
- Heat a griddle over medium heat. If desired, butter or oil the pan. Scoop batter by about 1/4-cup portions onto heated pan. Cook until bubbles appear and pancakes start to look dry around the edges, 3-4 minutes.
- Flip and cook for another 2-3 minutes or until golden brown and cooked through. Repeat with remaining batter. Serve immediately.
- This is a fairly thick batter, so you may have to turn your heat down to medium-low if they are getting done too quickly on the outside and not cooking through to the middle.
- If you want a more uniform distribution of pecans, you can sprinkle them onto each pancake after you pour the batter on the griddle (before flipping).
- Makes about 20 pancakes.