Go Back

Pumpkin Spice Pancakes with Toasted Pecans and Caramelized Sugar

These pumpkin spice pancakes feature a fluffy, tender interior with golden, crispy edges. They are enriched with pumpkin puree, warm spices, and topped with toasted pecans and a drizzle of caramelized sugar for added crunch and sweetness, creating a cozy and visually appealing breakfast dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon plus extra for sprinkling
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1/4 cup brown sugar packed
  • 1/2 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup buttermilk or milk
  • 1 tsp vanilla extract
  • 1/2 cup coarsely chopped pecans for toasting
  • 1/4 cup sugar for caramelizing

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick skillet or griddle
  • Spatula
  • Toaster or oven for pecans
  • Small saucepan

Method
 

  1. Preheat a non-stick skillet or griddle over medium heat and toast the pecans until fragrant and slightly golden, about 3-4 minutes. Remove and set aside.
    2 tsp baking powder
  2. In a large mixing bowl, whisk together the sifted flour, baking powder, spices, salt, and brown sugar until well combined and fluffy.
    2 tsp baking powder
  3. In a separate bowl, whisk the pumpkin puree, eggs, buttermilk, and vanilla extract until smooth and slightly frothy.
    2 tsp baking powder
  4. Pour the wet mixture into the dry ingredients and gently fold together until just combined; avoid overmixing to keep the pancakes fluffy.
  5. Heat a non-stick skillet over medium heat and lightly grease it if needed. Pour about 1/4 cup of batter for each pancake and cook until bubbles form on the surface, about 2-3 minutes.
  6. Carefully flip each pancake using a spatula and cook for another 2 minutes until golden and cooked through. Repeat with remaining batter, adjusting heat as needed.
  7. Drain the toasted pecans and sprinkle a pinch of cinnamon over the pancakes for extra aroma.
    2 tsp baking powder
  8. In a small saucepan, melt the sugar over medium heat while stirring until it turns into an amber caramel liquid, about 3-4 minutes. Drizzle the caramelized sugar over the pancakes.
    2 tsp baking powder
  9. Adjust the heat and cook a few more seconds until the caramel is smooth, then remove from heat. Pour over the stacked pancakes and top with toasted pecans.
    2 tsp baking powder
  10. Serve hot with extra cinnamon or syrup if desired. Enjoy the cozy flavors and crisp-tender textures of these pumpkin spice pancakes.

Notes

Ensure not to overmix the batter to keep pancakes fluffy. Adjust heat as necessary to prevent burning while caramelizing the sugar. For extra flavor, sprinkle additional cinnamon or spiced whipped cream on top.