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Easy low carb recipes for the whole family.

Pumpkin Pancakes with Pecan Maple Syrup

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I have an amazing treat for you! These Pumpkin Pancakes with Pecan Maple Syrup are happy food dance worthy! Subtle pumpkin flavored pancakes with an earthy flavorful syrup makes a delicious fall breakfast or brunch addition!

 

Pumpkin Pancakes on a white plate with maple syrup

 

I still have summer peaches on my mind. In fact, I was looking into how to preserve some before the season is over, but I got swayed by all the hoopla that’s been going on about Starbuck’s Pumpkin Latte making an appearance for the fall!

That and the controversy about how Starbucks doesn’t list all the ingredients of their pumpkin latte syrup and how bad it is for you. Not sure why that is surprising or newsworthy, but the topic sure is blazing through the web!

All the excitement encouraged me to re-take some photos of my Pumpkin Spice Latte recipe, and make the pumpkin milk so I can brew my own lattes this week. My recipe calls for 1/4 –  1/2 cup of pumpkin puree, so what do you do with the rest of the pumpkin? Make pancakes of course!

 

pumpkin pancake with a pat of butter on top

 

Pumpkin pancakes are good just as you see them with a little butter and syrup, but they are FABULOUS with the Pecan Maple Syrup! 

Really. Definitely a moment of “oh my goodness where have you been all my life” delicious!

The pecan syrup is super easy to make and unless you have real maple syrup, don’t use anything else! I used coconut palm sugar to make the syrup, which is where it gets the rich dark color from.

 

Pecan Maple Syrup in a white pourer for pumpkin pancakes

 

You’re going to see extra pictures today because I took a bazillion after loosing all my photos that I took on Saturday. Technical difficulties with my camera had me almost in tears.

I wanted to cry, but the tears wouldn’t well up (haha!), but I was sooo annoyed and stomped off into our bedroom while Alan worked on what the problem was.

Turned out to be a software issue and for some reason the computer wasn’t reading the camera. Thank goodness Alan is good at techie stuff.

 

pumpkin pancakes on a white plate with a glass or orange juice on the side

 

After the fiasco settled and I was able to regroup, I made another batch of pumpkin pancakes this morning and crossed my fingers I would be sharing photos with you.

Yay! Disaster diverted and now we have lots photos and pancakes that we’ll be enjoying this week!

Craving another pumpkin recipe? You may want to try this Glazed Double Chocolate Chip Pumpkin Bread from Aunt Bee’s Recipes!

 

pumpkin pancakes on a white plate with maple pecan syrup

 

 

Yield: 6 servings, 2 pancakes each

Pumpkin Pancakes with Pecan Maple Syrup

Pumpkin Pancakes with Pecan Maple Syrup

Subtle pumpkin flavored pancakes with an earthy flavorful homemade syrup makes a delicious breakfast or brunch addition!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 cups milk
  • 2 eggs
  • 3 tablespoons oil (canola, coconut or butter melted and cooled)
  • 1 cup pumpkin puree
  • PECAN Maple Syrup
  • 1 1/2 cups sugar (granulated, coconut palm, xylitol)
  • 1/4 cup butter
  • 2 Tablespoons corn starch
  • 1 teaspoon maple extract
  • 1/2 cup pecans, chopped and toasted

Instructions

Pumpkin Pancakes

In a large bowl, whisk together flours, baking powder, baking soda, salt and pumpkin pie spice. In a separate bowl whisk milk, eggs, oil, and pumpkin puree together. Add the liquid to the flour mixture stirring until moistened. Don't beat or over mix, Drop about a 1/4 cup of batter onto oiled medium high heated skillet. Cook until light golden (about 1-2 minutes) or when small bubbles form and the edges are slightly dry. Flip the pancakes and continue to cook for another 1-2 minutes. Serve warm.

For Pecan Maple Syrup

In a small saucepan, on high heat cook sugar and butter with water until sugar is dissolved and syrup boils. Reduce heat and simmer, While simmering, make a slurry in a small separate bowl with two tablespoons of the syrup and cornstarch. Add to the syrup and simmer until the mixture thickens. Remove from heat and add maple extract and toasted pecan.

Notes

You can use all-purpose flour or all white whole wheat, instead of half and half if you prefer.

Nutrition Information:

Yield:

12

Serving Size:

1 pancake
Amount Per Serving:Calories: 383 Total Fat: 17g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 46mg Sodium: 331mg Carbohydrates: 54g Fiber: 4g Sugar: 32g Protein: 6g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
© Sandra @ The Foodie Affair
Cuisine: American / Category: Breakfast

 

breakfast try with pumpkin pancakes with juice and maple syrup

These Pumpkin Pancakes with Pecan Maple Syrup are happy food dance worthy! Subtle pumpkin flavored pancakes with an earthy flavorful syrup makes a delicious fall breakfast or brunch addition! #pancakes #pumpkin #brunch #fallrecipe #breakfast | www.thefoodieaffair.com

Pumpkin Pancakes
Hugs Sandra Signature
 

Reader Interactions

Comments

  2. Karen (Back Road Journal)

    It is a terrible feeling when you have photographed dishes you have prepared and want to download to your computer and nothing happens. Would you believe that I’m having trouble with my computer not reading my photo card as well. Your pancakes look delicious!

    Reply

    • Sandra Shaffer

      I was just sick, Karen. We spend so much time photographing and setting everything up. It’s not a quick or easy task, and to lose several hours of work…boo-hoo!! Hope your issue is rectified quickly!!

      Reply

  10. Joanne/WineLadyCooks

    OMG Sandra, your pumpkin pancakes with the pecan maple syrup look awesome. I was just thinking about making pumpkin pancakes this weekend. Now I’ll definitely have to whip them up for grampy. I’m going to try your pecan maple syrup, it looks and sounds perfect. pinned/shared

    Thanks so much for sharing,
    Joanne

    Reply

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