Pumpkin Spice Pancakes

5 from 9 votes

These Pumpkin Spice Pancakes are a favorite pancake recipe for the fall season. It's like eating dessert for breakfast.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: Greek

Keyword: Pancakes, Pumpkin, Pumpkin pancakes

Servings:

Calories: 594kcal

Author: Emily Walker

In a large bowl, combine pancake mix, brown sugar, and pumpkin pie spice. Whisk in water and pumpkin puree.
Heat a griddle or pan over medium heat. Coat with butter or nonstick cooking spray.
Pour about 1/2 cup batter for each pancake onto the warm griddle. Cook until bubbles appear on the top, then use a spatula to flip it onto the other side. Cook until golden brown on each side.
To serve, place pancakes on individual plates and top with syrup and candied pecans.

In a medium saucepan, combine all ingredients for the syrup. Cook over medium heat for 6-8 minutes, until the sugar completely dissolves.

In a small frying pan, cook the chopped pecans, brown sugar, and cinnamon over medium heat, stirring frequently, until sugar melts and coats the pecans, about 2-3 minutes.
Immediately remove from heat and spread into a flat layer on a plate or baking sheet. Once completely cooled, you can break apart the candied pieces.
When serving, place pancakes on individual plates and top with syrup and candied pecans.

I like to use an ice cream scoop to ladle the batter onto the griddle so the pancakes are all the same size.
Keep pancakes warm by placing them on a baking sheet, covering them with foil, and keeping them warm in the oven at 200 degrees F. until time to serve.