As soon as the weather starts to cool down, these Pumpkin Pecan Pancakes make their way onto my breakfast table. I make them every year during the fall because they're the perfect way to celebrate the season with cozy flavors like pumpkin, warm spices, and crunchy pecans. They're soft, fluffy, and packed with everything you love about autumn in every bite. Whether you're enjoying them on a crisp weekend morning or serving them for a festive brunch, these homemade pumpkin pecan pancakes are an easy breakfast that always feels extra special.

Key ingredients these pecan pumpkin pancakes

For the full list of ingredients and quantities, scroll down to the recipe card

Pumpkin purée: Adds rich pumpkin flavor, natural moisture, and gives the pancakes their signature fall taste.
Chopped pecans: Provide a delicious buttery crunch in every bite.
All-purpose flour: Creates a soft, fluffy pancake with the perfect texture.
Pumpkin pie spice: A cozy blend of warm spices that gives the pancakes their classic autumn flavor.
Milk: Adds moisture to the batter and helps create soft, fluffy pancakes with a tender crumb.

Directions to make this pumpkin pecan pancakes recipe

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Set aside.
In a large bowl, whisk together the pumpkin and melted butter. Whisk in the milk, followed by the eggs and maple syrup. Add the flour mixture and whisk until smooth. If the batter seems too thick, add 1 to 2 more tablespoons of milk. Do not over-mix.
Pour the wet ingredients over the dry ingredients and whisk to combine. The batter will be lumpy, do not over mix.
Butter your griddle or spray with non-stick cooking spray and set to medium low heat. Pour ¼ cup of batter for each pancake and top with 1-2 tablespoons of pecan pieces.
Cook each pancake for approximately 2 minutes per side or until golden.
Top the pancakes with whipped cream and candied pecans and maple syrup

What kind of oil to cook your pancakes in?

Butter (or a mix of butter and oil): Butter creates rich flavor and beautifully browned edges, but it can burn quickly. For the best of both worlds, use a small amount of butter mixed with a little neutral oil to prevent scorching.

Canola oil: A popular choice because it has a neutral flavor, a high smoke point, and helps pancakes cook evenly with a light golden crust.

Vegetable oil: Similar to canola, it's inexpensive, readily available, and won't alter the flavor of your pancakes.

When do you flip the pumpkin pecan pancakes?

The pancakes should cook for about 2 minutes per side on low/medium heat. Flip the pancakes when you see bubbles form on the surface of the pancakes and the side of the pancakes start to set. Only flip the pancakes once.

Variations for these pumpkin spice pancakes

Add chocolate chips: Fold mini chocolate chips into the batter for a sweet pumpkin-chocolate twist.
Make them extra nutty: Add chopped walnuts along with the pecans for even more crunch and flavor.
Top with maple pecans: Toast extra pecans in a little butter and maple syrup to use as a delicious topping.
Add warm spices: Mix in a pinch of ground ginger, nutmeg, or cloves for an even cozier fall flavor.
Turn them into waffles: Use the same batter in a waffle maker for crispy pumpkin pecan waffles.
Add a cream cheese drizzle: Top the pancakes with a simple cream cheese glaze for a dessert-like breakfast.
Make them gluten-free: Use a 1:1 gluten-free all-purpose flour blend for fluffy gluten-free pumpkin pecan pancakes.
Make them vegan: Substitute the eggs with flax eggs, use your favorite dairy-free milk, and replace the butter with melted coconut oil or vegan butter for a delicious plant-based version.

Substitutions for this pancake recipe

Pumpkin pie spice: If you don't have pumpkin pie spice, make your own with cinnamon, nutmeg, ginger, and a pinch of cloves.
Pumpkin purée: Be sure to use 100% pumpkin purée, not pumpkin pie filling. Sweet potato purée or butternut squash purée can also be used.
Pecans: Walnuts are a great substitute, or simply leave the nuts out if you prefer a nut-free version.
All-purpose flour: A 1:1 gluten-free flour blend works well for gluten-free pancakes.
Milk: Use whole milk, 2% milk, almond milk, oat milk, soy milk, or another favorite dairy-free milk.
Butter: Melted coconut oil, avocado oil, or vegan butter can be used instead.
Eggs: Replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or your favorite egg replacer for a vegan option.
Brown sugar: Light or dark brown sugar both work well, or substitute coconut sugar for a slightly different flavor.

Storage for pumpkin pancakes with pecans

Refrigerate leftovers: Allow the pancakes to cool completely, then store them in an airtight container or zip-top bag in the refrigerator for up to 4 days.
Freeze for later: Place the cooled pancakes in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or airtight container, placing parchment paper between each pancake to prevent sticking. Freeze for up to 3 months.
Reheat in the microwave: Warm refrigerated pancakes in 20–30 second intervals until heated through. Frozen pancakes can be microwaved for 45–60 seconds or until warm.
Reheat in the toaster or oven: For crisp edges, toast the pancakes in a toaster or warm them in a 350°F oven for 8–10 minutes. If reheating from frozen, add a few extra minutes.
Make ahead: Pumpkin pecan pancakes are perfect for meal prep. Make a double batch, freeze the extras, and enjoy a quick homemade breakfast on busy mornings with your favorite toppings like butter, maple syrup, or toasted pecans.

Check out these pumpkin recipes

Comments

Elizabeth Parkins says

January 06, 2022 at 6:04 pm

My daughter loved these pancakes. They’re delicious

Reply
Abigail Miller says

February 20, 2022 at 4:03 pm

How much baking soda? How much maple syrup?

Reply
- Cari says
  
  February 20, 2022 at 6:43 pm
  
  Thank you so much for catching that! It’s 1 teaspoon of baking soda, just fixed the recipe. For the maple syrup you can top the pancakes with as much (or as little) as you’d like.
  
  Reply