Pumpkin Pecan Pancakes – Fluffy, Spiced, and Perfect for Fall

There’s nothing quite like a stack of warm, fluffy pancakes on a crisp fall morning unless, of course, those pancakes are infused with pumpkin, spiced just right, and topped with buttery pecans. Pumpkin pecan pancakes are the epitome of autumn breakfast comfort, bringing together the rich earthiness of pumpkin puree, the warmth of cinnamon and nutmeg, and the nutty crunch of pecans. Drizzled with maple syrup, every bite feels like a cozy hug. These pancakes aren’t just for weekends; they’re quick enough for weekday mornings and special enough for holiday brunches.

this Recipe

What Are Pumpkin Pecan Pancakes?

Pumpkin pecan pancakes are a seasonal twist on classic pancakes, incorporating pumpkin puree into the batter along with warm spices and crunchy pecans. The pumpkin makes the pancakes extra moist and tender, while also adding subtle sweetness and a beautiful golden-orange hue. The pecans add a contrasting texture, making each bite both soft and crunchy. Served with maple syrup or even a dollop of whipped cream, they’re a festive breakfast treat that captures the essence of fall.

Why You’ll Fall in Love with This Recipe

These pancakes combine everything you love about autumn pumpkin, spices, and cozy flavors in a simple, satisfying recipe. They’re fluffy, flavorful, and quick to make, requiring just one bowl and a handful of pantry staples. The combination of soft pancake batter and toasted pecans is irresistible, and the aroma while they cook will have everyone rushing to the kitchen. They’re also easy to customize: swap the pecans for walnuts, add chocolate chips for a dessert-like twist, or make them dairy-free with plant-based milk and butter.

How Do They Taste?

Each bite is a perfect blend of fluffy pancake, creamy pumpkin, and warm spices like cinnamon, nutmeg, and cloves. The pecans bring a toasty, buttery crunch that balances the softness of the pancake. The maple syrup enhances the sweetness without overpowering the pumpkin flavor, and a touch of butter melts into every bite, making them extra indulgent. They’re hearty without feeling heavy, making them perfect for fueling a busy morning or a lazy weekend.

Health & Ingredient Benefits

Pumpkin is a nutrient powerhouse, rich in vitamin A, fiber, and antioxidants like beta-carotene. Pecans are packed with healthy fats, protein, and minerals such as magnesium and zinc. By making these pancakes at home, you can control the sugar and use whole wheat flour for added fiber. You can also adjust the spices to your liking or make them completely dairy-free for a plant-based option.

Ingredients You’ll Need

1 cup all-purpose flour (or half whole wheat flour)
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves (optional)
3/4 cup pumpkin puree
1 cup milk (dairy or plant-based)
1 large egg
2 tablespoons melted butter (or coconut oil)
1 teaspoon vanilla extract
1/2 cup chopped pecans (plus extra for topping)
Butter or oil for cooking
Maple syrup for serving

Tools You’ll Need

Mixing bowl for the batter
Whisk or spoon for mixing
Measuring cups and spoons for accuracy
Non-stick skillet or griddle for cooking pancakes
Spatula for flipping
Ladle or measuring cup for portioning batter

Optional Substitutions & Additions

Replace pecans with walnuts or hazelnuts.
Add mini chocolate chips for a sweeter version.
Use buttermilk instead of regular milk for extra fluffiness.
Swap the spices for a pumpkin pie spice blend for convenience.
Top with whipped cream or Greek yogurt for extra richness.

How to Make

1. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
2. In another bowl, whisk the pumpkin puree, milk, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined — do not overmix. The batter will be slightly thick.
4. Fold in the chopped pecans.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes, until golden brown and cooked through.
7. Serve warm, topped with extra pecans and drizzled with maple syrup.

What to Serve With

Serve these pancakes with crispy bacon or breakfast sausage for a sweet-and-savory combo. A side of fresh fruit adds brightness, while a pumpkin spice latte or hot apple cider makes for the ultimate fall breakfast experience.

Tips for Success

Don’t overmix the batter — it can make the pancakes dense.
Cook on medium heat to ensure the pancakes cook through without burning.
Toast the pecans before adding them for a richer, nuttier flavor.
If making a large batch, keep cooked pancakes warm in a 200°F (93°C) oven until serving.

Common Mistakes to Avoid

Using pumpkin pie filling instead of puree the added sugar and spices can throw off the flavor and texture.
Pouring batter onto a skillet that’s too hot it can burn the outside before the inside is cooked.
Skipping the rest time letting the batter sit for 5 minutes before cooking can make pancakes fluffier.

How to Store & Reheat

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place in a toaster, toaster oven, or warm skillet. They can also be frozen with parchment paper between each pancake for up to 2 months; reheat straight from frozen in the toaster or oven.

Frequently Asked Questions

Can I make the batter ahead of time? Yes, you can mix the dry ingredients and wet ingredients separately ahead of time, but combine them just before cooking.
Can I make them gluten-free? Yes, use a gluten-free all-purpose flour blend.
How do I make them vegan? Use plant-based milk, a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water), and coconut oil instead of butter.

Nutritional Info (approximate per pancake)

Calories: 150
Protein: 4g
Carbs: 18g
Fat: 7g
Fiber: 2g

Conclusion

Pumpkin pecan pancakes are a delicious way to start the day, especially when the air is crisp and the leaves are changing color. They’re easy to make, full of fall flavors, and endlessly adaptable to your taste. Whether you’re serving them on a quiet weekend morning or as part of a festive brunch spread, they’re sure to become a seasonal favorite in your kitchen.

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August 13, 2025 by Melissa