Pumpkin Pancakes with Cinnamon Pecan Syrup
Elevate your breakfast game with these delightful pumpkin pancakes topped with a warm, spiced cinnamon pecan syrup. Perfect for cozy mornings or festive brunches, this recipe combines the rich flavors of pumpkin and spice with a sweet, nutty syrup that will make your taste buds dance.
Ingredients
For the Pumpkin Pancakes:
- 1 3/4 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup brown sugar
- 1/4 cup canola oil
- 2 eggs
- 1 1/4 cups low-fat buttermilk
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie extract
For the Cinnamon Pecan Syrup:
- 1/2 cup chopped pecans
- 1 cup maple syrup
- 1 teaspoon cinnamon
Directions
1. Prepare the Pancake Batter:
- In a large bowl, whisk together the wet pancake ingredients (canola oil, eggs, buttermilk, pumpkin puree, and pumpkin pie extract) and brown sugar until well combined and smooth.
- Whisk in the baking powder, baking soda, and salt until evenly incorporated.
- Gradually add the flour and pumpkin pie spice, mixing until just combined. Allow the batter to stand for about 15 minutes. This is a great time to preheat your cooking pan over medium heat.
2. Cook the Pancakes:
- Lightly grease the pan and pour batter onto it, using about 1/4 cup for each pancake. Cook for a couple of minutes on each side, or until bubbles form on the surface and the edges look set.
- Check doneness by pressing lightly in the center of the pancake; if it feels firm, it’s ready to flip.
3. Make the Cinnamon Pecan Syrup:
- Preheat a small saucepan over medium heat. Add the chopped pecans and toast them, stirring often, for about 2 minutes until fragrant.
- Add the maple syrup and cinnamon to the pan, stirring to combine. Bring the mixture to a simmer and cook for about 1 minute.
- Remove from heat and set aside to cool slightly.
4. Serve:
- Stack your pumpkin pancakes on a plate and drizzle with the warm cinnamon pecan syrup. Serve immediately and enjoy!
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Approximate Calories: 300 per serving | Servings: 4
These pumpkin pancakes with cinnamon pecan syrup are sure to be a hit with family and friends. The combination of fluffy, spiced pancakes and rich, nutty syrup creates a breakfast that’s both comforting and indulgent. Enjoy this seasonal treat any time of the year!
Feel free to adjust the ingredients to your taste or dietary preferences. Happy cooking!
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Pumpkin Pancakes with Cinnamon Pecan Syrup
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
Pumpkin Pancakes:
1 3/4 cup all-purpose flour
2 tsp pumpkin pie spice
1 tbsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/4 cup brown sugar
1/4 cup canola oil
2 eggs
1 1/4 cup low-fat buttermilk
1/2 cup pumpkin puree
1 tsp pumpkin pie extract
Cinnamon Pecan Syrup:
1/2 cup chopped pecans
1 cup maple syrup
1 tsp cinnamon
Instructions
Pancakes:
Whisk together wet pancake ingredients and sugar until well combined and smooth.
Whisk in baking powder and baking soda until evenly incorporated.
Whisk in flour and pumpkin pie spice. Let the batter stand for about 15 minutes. (This is a good time to preheat your cooking pan over medium heat.)
Cook the pancakes, in the preheated pan, for a couple of minutes on each side. Check the pancakes by pressing lightly in the center; if it’s firm, the pancakes are done.
Cinnamon Pecan Syrup:
Preheat a small sauce pot over medium heat.
Add pecans and toast them for just a couple of minutes, stirring often.
Add maple syrup and cinnamon.
Bring to a simmer and simmer for about a minute.
Take off heat and use on your pancakes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 300 Kcal