Pumpkin Pancakes with Pecan Maple Syrup are happy food dance worthy! Subtle pumpkin flavored pancakes with an earthy sugar free flavorful syrup makes a delicious fall breakfast or brunch addition!
I still have summer peaches on my mind. In fact, I was looking into how to make peach freezer jam before the season is over.
Instead, 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.
Brewing 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 Pancakes With Pecan Maple Syrup
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.
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.
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!
Pumpkin Pancakes with Pecan Maple Syrup
- 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. For sugar free option, monk fruit, allulose, xylitol
- 1/2 cup water
- 1/4 cup butter
- 2 Tablespoons corn starch
- 1 teaspoon maple extract
- 1/2 cup pecans chopped and toasted
- 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.
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.