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Pumpkin Pancakes

Eating Pumpkin Pancakes is like eating dessert for breakfast. Our favorite pancake recipe in the fall season!
Course Breakfast
Cuisine Greek
Keyword Pancakes, Pumpkin, Pumpkin pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 594kcal
Author Emily Walker

Equipment

  • Electric Griddle

Ingredients

For the Pancakes:

Caramel Maple Syrup (optional)

Candied Pecans (Optional)

Instructions

  • 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.
  • 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

Calories: 594kcal | Carbohydrates: 99g | Protein: 7g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 278mg | Potassium: 321mg | Fiber: 3g | Sugar: 81g | Vitamin A: 3327IU | Vitamin C: 2mg | Calcium: 205mg | Iron: 2mg