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!

YOU WILL NEED: – 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

YOU WILL NEED: – 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)

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

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.

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!

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