Pumpkin Pancake Recipe with Caramel Maple Syrup and Candied Pecans

Pumpkin Pancakes with Caramel Maple Syrup and Candied Pecans


Fall in Love with these Fall Pancakes

You need to put these Pumpkin Pancakes with Caramel Maple Syrup and Candied Pecans on your must try list!  It was like eating dessert for breakfast.  I absolutely love pumpkin flavored everything, it is one of my favorite things about fall.  That being said, the best part of these pancakes is actually the syrup- it is incredible!  It is a caramel type of syrup with a hint of maple flavor and cinnamon and it is to die for.  What takes it even more over the top is the candied pecans. Because of these three things, this is one of the best breakfast recipes to make this fall. They are so easy to make and they make your house smell like you are at a sporting event where vendors sell sweet roasted nuts.


Quick Basic Pancake Recipe
I took some shortcuts on this recipe and used some ready made dry pancake mix as my base for the pancakes- which I personally think ended up tasting every bit as good as made from scratch.  But if you don’t have pancake mix and are wanting to make the batter from scratch here is a quick recipe for dry pancake mix (once you mix it up, just measure out 2 cups for the pumpkin pancake recipe):

  • 4 cups flour
  • 3/4 cups dry milk
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 tablespoon baking powder


Pumpkin Pancakes with Caramel Maple Syrup and Candied Pecans

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    For the Pancakes:
  • 2 cups dry pancake mix
  • 2 Tbsp brown sugar
  • 1 tsp pumpkin pie spice
  • 1 1/2 c. water
  • 1/2 c. pumpkin puree
  • For the Caramel Maple Syrup
  • 1 c. brown sugar
  • 1 c. whipping cream
  • 1 c. white corn syrup
  • 1/2 tsp. Mapleine (maple flavoring)
  • a little sprinkle of cinnamon
  • For the candied pecans:
  • 1/2 c. chopped pecans
  • 3 Tbsp. brown sugar
  • a little sprinkle of cinnamon


  • In a small fry pan, cook the chopped pecans, brown sugar, and cinnamon over medium heat (stirring frequently) until sugar melts and coats the pecans. Immediately remove from heat and spread into a flat layer on a plate. Once completely cooled you can break apart the candied pieces.
  • Mix together the pancake ingredients to make the batter. Pour about 1/2 cup batter for each pancake onto a griddle over medium heat and lightly brown each side, turning once.
  • In a regular sized pot, add the ingredients for the Caramel Maple syrup. Cook over medium heat until sugar completely dissolves.
  • To serve: place pancakes on individual plates and top with syrup and candied pecans.


  1. Liz says:

    Yum – that’s all I got to say. Thank you.

  2. Melissa says:

    These look delicious!

  3. k says:

    I am making these this weekend! Just want to double check though–no eggs at all?

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