Pumpkin Pancakes with Butter Pecan Syrup

Pumpkin Pancakes

There’s nothing better than starting a fall morning with these fluffy pumpkin pancakes.

Butter Pecan Syrup
  • 2 tablespoons unsalted butter
  • ¾ cup chopped pecans
  • ⅛ teaspoon kosher salt
  • 1⅛ cups cane syrup
  • ⅛ teaspoon ground cinnamon
  1. For syrup: In a medium saucepan, melt butter over medium heat. Add pecans and salt; cook, stirring frequently, until pecans are toasted, about 8 minutes. Add cane syrup and cinnamon; cook until heated through. Cover and set aside.

Pumpkin Pancakes
Serves: about 16
  • 2½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon kosher salt
  • 2 cups whole milk
  • 1 cup canned pumpkin
  • ⅔ cup firmly packed light brown sugar
  • ⅓ cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3 tablespoons vegetable oil, divided
  • Butter, to serve
  1. Heat a cast-iron griddle or skillet over medium heat.
  2. For pancakes: In a large bowl, whisk together flour, baking powder, pumpkin pie spice, and salt. In a medium bowl, whisk together milk, pumpkin, brown sugar, melted butter, vanilla, and eggs. Make a well in center of flour mixture; add milk mixture, whisking just until combined.
  3. Brush pan with 1 tablespoon oil. Spoon batter by cupfuls, spreading slightly. Cook until edges are dry and bubbles form in center of pancakes, about 3 minutes; turn, and cook until browned, 2 to 3 minutes more. Use remaining 2 tablespoons oil as needed. Serve with butter and syrup.


Find more pumpkin filled recipes in our newest edition of Southern Cast Iron.


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