Pumpkin Brown Sugar Pecan Pancakes and 29 Other Pumpkin Recipes
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It’s National Pumpkin Day, and I can’t think of a better way to celebrate than with something cozy, sweet, and straight from the griddle! To mark the occasion, I’m sharing a recipe that feels like fall on a plate: Pumpkin Brown Sugar Pecan Pancakes. And because a pumpkin party is always better with friends, I’ve teamed up with some amazing bloggers ( #celebratingfood2015 ) who are also sharing their favorite pumpkin creations today. Together, we’ve got you covered with plenty of festive inspiration—it’s basically a virtual pumpkin feast!
Now, let’s talk about these pancakes. This recipe is a simple, made-from-scratch version that comes together quickly, but the flavor payoff is incredible. The batter is rich with pumpkin purée and warm spices, giving each pancake that unmistakable autumn taste. But here’s the real magic: once the batter hits the griddle, you sprinkle the tops with chopped pecans and just a touch of brown sugar. When you flip them, the sugar melts and caramelizes around the pecans, creating a sweet, nutty crunch that takes these pancakes to the next level. Honestly, they’re the kind of breakfast that makes you want to linger at the table just a little longer.
One word of advice: go easy on the brown sugar sprinkle. A light sprinkle is all you need to get that golden, caramelized finish. Too much, and you’ll end up with a sticky mess instead of perfectly sweet pancakes. Trust me—less is more here, and the results are absolutely amazing.
Ingredients for Pumpkin Pecan Pancakes
- MILK
- PUMPKIN PUREE
- LARGE EGGS
- CANOLA OIL
- APPLE CIDER VINEGAR
- ALL-PURPOSE FLOUR
- LIGHT BROWN SUGAR
- BAKING POWDER
- BAKING SODA
- ALLPRICE
- CINNAMON
- NUTMEG
- CLOVES
- PECANS
Instructions for Pumpkin Brown Sugar Pecan Pancakes
Mix the wet ingredients – In a large mixing bowl, whisk together the milk, pumpkin purée, eggs, oil, and vinegar until smooth and well combined.
Combine the dry ingredients – In a separate bowl, whisk the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, nutmeg, and cloves. This ensures the spices and leavening agents are evenly distributed.
Bring the batter together – Gently stir the dry mixture into the pumpkin mixture, mixing just until combined. Be careful not to overmix—this keeps the pancakes light and fluffy.
Cook the pancakes – Heat a lightly oiled griddle or skillet over medium heat. Pour about ¼ cup of the pancake batter for each pancake. Immediately sprinkle the tops with 1 teaspoon brown sugar and 1–2 tablespoons chopped pecans.
Flip and finish – Cook until bubbles form on the surface and the edges look set, then flip carefully. Cook the second side until golden brown and the brown sugar has caramelized with the pecan pieces.
Serve – Stack the pancakes high and top with extra chopped pecans and a drizzle of warm maple syrup. This recipe makes about 14 pancakes, perfect for a cozy fall breakfast or brunch.
Frequently Asked Questions
Can I make the batter ahead of time?
It’s best to cook the pancakes right after mixing so they stay fluffy. If you want to prep ahead, whisk the dry ingredients and wet ingredients separately, then combine them just before cooking.
What kind of oil works best in the batter?
Neutral oils like canola or vegetable oil work well, but you can also use melted butter or coconut oil for extra flavor.
Can I make these pancakes nut-free?
Absolutely. Simply leave out the pecans, or swap them for pumpkin seeds or sunflower seeds for a little crunch.
Can I freeze leftover pancakes?
Yes! Let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in the toaster or oven for a quick fall breakfast.
What toppings go well with these pancakes?
Maple syrup is classic, but you can also try apple cider syrup, whipped cream, or even a drizzle of Nutella for extra indulgence.
Pumpkin Brown Sugar Pecan Pancakes
Real Mom Kitchen
Equipment
Ingredients
- 1 ½ cups milk
- 1 ½ cups pumpkin puree
- 2 eggs
- 2 Tbsp canola oil
- 2 Tbsp apple cider vinegar
- 2 cups flour
- 4 Tbsp brown sugar plus more for sprinkling
- 2 tsp baking powder
- 1 Tbsp baking soda
- 1 tsp all spice
- 1 Tbsp cinnamon
- ½ tsp nutmeg
- 1 tsp cloves
- 2 cups pecans chopped
Instructions
- In a large bowl, whisk together the milk, pumpkin,eggs, oil, and vinegar.
- In another bowl, whisk together the flour, brown sugar, baking powder, baking soda, all spice, cinnamon, nutmeg, and cloves.
- Add the flour mixture to the pumpkin mixture and stir just until combined.
- On a hot oiled grilled, over medium heat, pour 1/4 cup of batter. Sprinkle with 1 tsp brown sugar and 1-2 Tbsp chopped pecans.
- Once one side of the pancake is brown, flip and brown the other side.
- To serve top with additional chopped pecans and maple syrup. Makes 14 pancakes.
Nutrition
Recipe adapted from Fabtastic Eats.
Celebrating Food Bloggers Recipes (all pictured above)
- Pumpkin Kiss Cookies from Jamie Cooks It Up!
- Pumpkin Bran Muffins from Happy Food Healthy Life
- White Chocolate Pumpkin Cookies from Creations by Kara
- Pumpkin Bread from Ashlee Marie
- No Bake Pumpkin Cheesecake Parfaits from Like Mother, Like Daughter
- Pumpkin Pudding Cake from Butter With A Side of Bread
- White Chocolate Pumpkin Fudge from Cupcake Diaries
- Pumpkin Pasta Alfredo from Tried and Tasty
More Breakfast Recipes from Real Mom Kitchen
- Melt in Your Mouth Pumpkin Cookies
- Pumpkin Spice Pancake Poppers
- Pumpkin Waffles with Orange Walnut Butter
- 3 Ingredient Pumpkin Doughnuts
- Pumpkin Pancakes with Apple Cider Syrup
- Pumpkin Roll
- Moist Pumpkin Bundt Cake
- Pumpkin Fudge
- Pumpkin Belgian
- Dulce de Leche Filled Pumpkin Pancakes
- Pumpkin Sundaes
- Pumpkin Cranberry Spice Cake
- Maple Glazed Pumpkin Cookies
- Pumpkin Biscuits
- Pumpkin Cinnamon Streusel Muffins
- Cream-Filled Pumpkin Cupcakes
- Pumpkin Cheesecake
- Pumpkin Chocolate Chip Bread
- Cranberry Pumpkin Bread
- Pumpkin Chocolate Chip (or Cinnamon Chip)
- Pumpkin Apple Streusel Muffins
