Pumpkin Pancakes with Cinnamon Pecan Syrup

November is here, and it’s time to start talking all things Thanksgiving! I’m thinking these pumpkin pancakes with cinnamon pecan syrup will be the perfect holiday breakfast for the season. They’re soft, fluffy, full of spices, and lots of pumpkin flavor.

Pumpkin Pancakes

Pumpkin Pancakes

I LOVE these pumpkin pancakes. I tested them a couple of weeks ago, then made them again last weekend to make sure the recipe was just right. It’s a standard pancake batter that incorporates sweet pumpkin puree and lots of holiday spice – cinnamon, nutmeg, and cloves.

My secret to any pancake batter is melted butter stirred in at the very end. It gives these pumpkin pancakes that smooth, buttery finish.

When I made this recipe the second time around, I added a bit more baking powder to give them even more of an airy, fluffy texture. They turned out really, really well, and I can’t wait for you to try them.

Mix them up this weekend, and then maybe again Thanksgiving morning! Topped with the cinnamon pecan syrup, they are sure to please everyone and satisfy all cozy, holiday cravings. Another favorite of mine – this pumpkin french toast.

PS…I shared my 9 favorite dishes to bring to a Thanksgiving dinner over on MyDomaine! These are sure to kickstart your excitement for the upcoming holidays. If you can’t tell, I am already BEYOND excited. Enjoy!


Pumpkin Pancakes with Cinnamon Pecan Syrup

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fluffy pumpkin pancakes full of holiday spice and topped with cinnamon pecan syrup

yield: 16 pancakes

  • Author: Kayla Howey



Pumpkin Pancakes

  • 2 ½ cups all-purpose flour
  • ¼ cup sugar
  • 2 tbsp + 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • 3 eggs
  • 1 cup pure pumpkin puree
  • 2 ½ cups whole milk
  • 2 tsp pure vanilla extract
  • 5 tbsp unsalted butter, melted (plus more for cooking)
  • salted butter, for serving

Cinnamon Pecan Syrup

  • 1 cup maple syrup
  • ½ cup water
  • 2 cinnamon sticks
  • ¼ tsp kosher salt
  • ½ cup chopped toasted pecans


Pumpkin Pancakes

1. Combine the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a mixing bowl. Set aside.

2. In another mixing bowl, beat the eggs. Whisk in the pumpkin puree until smooth. Whisk in the milk and vanilla extract.

3. Slowly incorporate the wet ingredients into the dry ingredients.

4. Lastly, stir in the melted butter.

5. Heat a griddle over medium heat. Add a couple of tablespoons of butter, enough to fully coat the griddle. When the butter is hot, work in batches to ladle the pancakes onto the griddle in approximately 5” circles.

6. Cook the pancakes until bubbles start to form, lowering the heat if the bottoms are getting too dark. Flip each pancake and finish cooking on the other side, just a couple more minutes. Keep warm until serving.

7. Add more butter in between each batch and continue cooking the pancakes.

8. Serve with salted butter and the cinnamon pecan syrup.

Cinnamon Pecan Syrup

1. Combine the maple syrup, water, cinnamon sticks, and salt in a small saucepan. Bring the mixture to a boil.

2. Reduce the heat to low and simmer the syrup for about 5 minutes.

3. Stir in the pecans and cook for another minute or two. Serve warm.


This recipe makes a lot of pancakes for serving a crowd or for freezing for leftovers. You can always cut this in half to make about 8 pancakes.

Pumpkin Pancakes

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