Pumpkin Spice Pecan Pancakes are warmly spiced pumpkin pancakes sprinkled with pecans and slathered in homemade Cinnamon Maple Butter. They are excellent with a dollop of whipped cream or your favorite topping!

Wanna know what to do with that little bit of leftover pumpkin in the fridge? Add it to your pancakes with some warm spices and pecans and you’ll have a delicious new take on breakfast!

If you make pancakes often, it’s good to have a variety of pancake recipes in your pancake recipe reportoire. I love to take my regular pancake recipe and turn it into different varieties. I was trying to figure out what to do with a partial can of pumpkin puree one morning when this delicious Pumpkin Spice Pecan Pancake recipe was born, and it sure didn’t dissappoint!

Pumpkin Spice Pecan Pancake Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup brown sugar
  • 2 large eggs, slightly beaten
  • 1 1/4 cups full-fat buttermilk
  • 1/2 cup coarsely chopped pecans
  • Butter for greasing griddle
Pumpkin Spice Pancakes.

Cinnamon Maple Butter Ingredients

The Cinnamon Maple Butter is optional, but it takes just 5 minutes to make and it’s very good!

  • 1 stick butter, room temperature
  • 1 tablespoon Maple syrup
  • 1 teaspoon cinnamon
  • 1 tablespoon powdered sugar 

How To Make Pumpkin Spice Pecan Pancakes

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  1. Combine dry ingredients, including brown sugar, in a medium bowl and whisk or use a fork to combine.
  2. In a separate large bowl, combine the pumpkin puree, brown sugar, eggs, and buttermilk. Add the dry ingredients to the wet mixture and mix together until the mixture is fairly smooth.  Don’t overmix.  Allow the batter to sit for about 3 minutes while you preheat the griddle.
  3. Preheat a griddle to 350 degrees.  Brush the hot griddle with butter.
  4. Using a 1/2 cup measuring cup, or ladle, (or make the size you prefer), pour batter onto the griddle, slightly spreading the batter with the bottom of the measuring cup.  Make sure the pancakes are spaced a couple of inches apart.  Sprinkle a few pecan pieces over the top.  Once small bubbles start appearing on top of the batter, flip the pancakes and grill the other side until golden brown.  Transfer pancakes to a plate or warming rack and top with butter or Cinnamom Maple Butter.
Pumpkin Spice Pecan Pancakes.
Pumpkin Spice Pancakes.

More delicious pancake recipes…

Sour Cream Buttermilk Pancakes ,

 Blueberry Buttermilk Pancakes,

 Buttermilk Pancakes with Cherry Compote ,

 Lemon Ricotta Pancakes ,

Zucchini Pancakes,

Buttermilk Pancakes with Strawberry Compote 

If you make this recipe please rate it, and leave a comment on how you liked it. I love hearing from you!

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Pumpkin Spice Pecan Pancakes

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  • Author: Cindy @mycountrytable
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 9 six inch pancakes 1x
  • Category: breakfast
  • Method: cook
  • Cuisine: American
Print Recipe

Description

These Pumpkin Spice Pecan Pancakes are warmly spiced, soft, and pumpkin-flavored, and homemade Cinnamon Maple Butter is the perfect finish!

Ingredients

Units Scale

PANCAKES

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup brown sugar
  • 2 large eggs, slightly beaten
  • 1 1/4 cups full-fat buttermilk
  • 1/2 cup coarsely chopped pecans
  • Butter for greasing griddle or skillet

CINNAMON MAPLE BUTTER

  • 1 stick butter, room temperature
  • 1 tablespoon Maple syrup
  • 1 teaspoon cinnamon
  • 1 tablespoon powdered sugar

Instructions

PANCAKES

  1. Combine dry ingredients, including brown sugar, in a medium bowl and whisk or use a fork to combine.
  2. In a separate large bowl, combine the pumpkin puree, eggs, and buttermilk. Add the dry ingredients to the wet mixture and mix together until the mixture is fairly smooth.  Don’t overmix.  Allow the batter to sit for about 3 minutes while you preheat the griddle.
  3. Preheat a griddle to 350 degrees.  Brush the hot griddle with butter.
  4. Using a 1/2 cup measuring cup, or ladle, (or make the size you prefer), pour batter onto the griddle, slightly spreading the batter with the bottom of the measuring cup.  Make sure the pancakes are spaced a couple of inches apart.  Sprinkle a few pecan pieces over the top.  Once small bubbles start appearing on top of the batter, flip the pancakes and grill the other side until golden brown.  Transfer pancakes to a plate or warming rack and top with butter or my recipe for Cinnamom Maple Butter.
  5. Serve with your favorite syrup.

CINNAMON MAPLE BUTTER

  1. Place the butter in a small bowl.  Use a wooden spoon or a hand mixer to mix the butter into a whipped consistency.
  2. Add the syrup, cinnamon, and powdered sugar and mix to combine.  Serve on hot pancakes.
  3. Refrigerate leftover butter.