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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


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


Units Scale


  • 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


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



  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.


  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.