These Pumpkin Pecan Pancakes combine some of our favorite fall flavors: pumpkin, pecan, and maple syrup. The aroma of these cooking on the stove will rouse even the drowsiest from their beds! We make these pancakes year round, but we always make a batch around Thanksgiving.

What will you need for the delicious Pumpkin Pecan Pancakes?

1 1/2 cups Pamela’s Gluten Free Pancake Mix (or your personal favorite)
3/4 cup pumpkin puree
1/2 teaspoon salt
1 Tablespoon granulated sugar
3 eggs
3 Tablespoons melted butter
1 teaspoon pure vanilla extract
1 cup milk
1/2 cup chopped pecans

You can use your favorite pancake recipe and simply add in the additional ingredients or use our awesome recipe for the Old Fashioned Pancakes. We add extra eggs to the batter to bump up the protein content, add richness, and achieve the light, fluffy texture we love. I also like the addition of vanilla and a touch of sugar to the recipe to soften the vegetal flavor of the pumpkin; it gives an irresistible pumpkin pie-like flavor to the pancakes.

pumpkin pecan pancakes browning on the griddle

How to chop the pecans?

If you have a nut grinder, like this one, go for it. They make quick, easy work and are also simple to clean. If you don’t have a nut grinder, as I didn’t for many years, place pecans inside a zip lock bag, a snack pouch, or a folded piece of waxed paper, and pound them with the back of a heavy spoon, ice cream scoop, or meat tenderizer until they are chopped to your liking. Sprinkling the pecans onto the pancakes is the perfect job for a child to do and can make family breakfast extra special.

When to add the pecans to the Pumpkin Pecan Pancakes?

Some people like to mix the nuts into the batter, which works fine, but I like to sprinkle the chopped pecans onto each pancake as they cook to ensure each pancake gets just the right amount. We also have a child who prefers plain, so this allows me to customize a few for her.

How to make Pumpkin Pecan Pancakes:

Mix the pancake mix and salt in large bowl.
In a separate bowl, whisk the eggs, pumpkin, vanilla, melted butter, and milk.
Next, pour wet over dry ingredients and whisk until smooth. Alternatively, you can use a stick blender or mix all ingredients in a blender. We love our Ninja for this!
Heat large skillet on medium heat and oil the pan with butter or cooking spray.
Pour approximately 1/3 cup of batter for each pancake. Top with a teaspoon of chopped pecans and cook for about 30 seconds. Depending on the type of griddle or skillet you use, your cooking times may vary. Look for the bubbles!

When the pancakes begin to bubble, flip them over and cook an additional 30 seconds until the edges brown. To keep the pancakes warm, place cooked pancakes on a plate in a 200° F oven to keep warm until all pancakes are cooked. Serve the Pumpkin Pecan Pancakes with pure maple syrup and additional pecans. If you make these the day after Thanksgiving, a dollop of cranberry sauce tastes amazing with these! And whipped cream is never a bad idea:)

Enjoy!