Pumpkin Pancakes

5 from 4 votes

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Eating Pumpkin Pancakes is like eating dessert for breakfast. Our favorite pancake recipe in the fall season! Try our Caramel Maple Syrup to make them even better!

Pumpkin 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

More Ways to Make a Breakfast Feast

There are plenty of delicious ways to enjoy a breakfast feast. Once you try the delicious Pumpkin Pancakes, you can give some of these other great breakfast foods a try.

How to Make Pumpkin Pancakes

A stack of pumpkin pancakes with a pecan caramel syrup on top

Pumpkin Pancakes

5 from 4 votes
Eating Pumpkin Pancakes is like eating dessert for breakfast. Our favorite pancake recipe in the fall season!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast
Cuisine Greek
Servings 6


  • Electric Griddle


For the Pancakes:

Caramel Maple Syrup (optional)

Candied Pecans (Optional)


  • Mix together the pancake ingredients to make the batter. Pour about ½ cup batter for each pancake onto a griddle over medium heat and lightly brown each side, turning once.
  • To serve: place pancakes on individual plates and top with syrup and candied pecans.

Caramel Maple Syrup

  • In a regular sized pot, add the ingredients for the Caramel Maple syrup. Cook over medium heat until sugar completely dissolves.

Candied Pecans

  • 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.


Nutrition Information

Calories: 594kcalCarbohydrates: 99gProtein: 7gFat: 22gSaturated Fat: 5gCholesterol: 45mgSodium: 278mgPotassium: 321mgFiber: 3gSugar: 81gVitamin A: 3327IUVitamin C: 2mgCalcium: 205mgIron: 2mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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  1. What a wonderful fall breakfast these are going to be! My family loves pancakes, and pumpkin! I know these are going to be a big hit!

  2. 5 stars
    I’d love to have this for breakfast during the fall and winter! The caramel maple syrup and candied pecans really take this over the top! Amazing!

  3. 5 stars
    Oh my goodness! I’m trying not to lick my computer screen right now! These pancakes look amazing! I’d wake up extra early for a plate of these! YUM!

  4. I hate using corn syrup, has anyone tried using pure maple syrup mixed with the caramel sauche made from brown sugar and cream?