Pumpkin Pie Pancakes With Pumpkin Maple Syrup

Name: Pumpkin Pie Pancakes With Pumpkin Maple Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PANCAKES:; 3 cups All-purpose Flour; 2-1/2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1 teaspoon Salt; 3 Tablespoons Sugar; 2 teaspoons Cinnamon; 1 teaspoon Cloves; 1/2 teaspoons Nutmeg; 1 cup Canned Pumpkin; 3 whole Eggs, Well Beaten; 3 cups Buttermilk; 1 Tablespoon Vanilla; 1 stick Butter, Melted; 1 cup Chopped Pecans; Optional Garnishes: Whipping Cream, Cinnamon, Nutmet; _____; FOR THE SYRUP:; 2 cups Maple Syrup; 2 cups Canned Pumpkin

Servings: persons

FOR THE PANCAKES:
3 cups All-purpose Flour
2-1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1 teaspoon Salt
3 Tablespoons Sugar
2 teaspoons Cinnamon
1 teaspoon Cloves
1/2 teaspoons Nutmeg
1 cup Canned Pumpkin
3 whole Eggs, Well Beaten
3 cups Buttermilk
1 Tablespoon Vanilla
1 stick Butter, Melted
1 cup Chopped Pecans
Optional Garnishes: Whipping Cream, Cinnamon, Nutmet
_____
FOR THE SYRUP:
2 cups Maple Syrup
2 cups Canned Pumpkin

1
["For the pancakes:", "Preheat a griddle to 350 degrees (F). While griddle preheats, make the pancake batter.", "Combine and sift the flour, baking powder, soda, salt, sugar, cinnamon, cloves, and nutmeg together in a large bowl. Set aside.", "Combine the pumpkin, eggs, buttermilk, vanilla, and melted butter in another bowl. Then combine wet ingredients with dry ingredients.", "Pour 1/2 cup batter for each pancake onto preheated griddle. Cook 1-2 minutes on each side (or until golden brown), flipping only once. Serve with hot Pumpkin Maple Syrup with a dollop of real whipping cream. Garnish with pecans, cinnamon and nutmeg.", "For the Pumpkin Maple Syrup:", "In a medium saucepan add 2 cups Maple Syrup and 2 cups canned pumpkin. Stir with a whisk and cook over medium high heat until mixture begins to boil. Continue to cook for about 5 minutes or until mixture begins to thicken, stirring frequently. Reduce heat to low and keep syrup warm until pancakes are ready to serve.", "Batter makes 12 6"" pancakes."]

2466

kcal

Calories

189

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE PANCAKES:, 3 cups All-purpose Flour, 2-1/2 teaspoons Baking Powder, 1/2 teaspoons Baking Soda, and more.

Yes, Pumpkin Pie Pancakes With Pumpkin Maple Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!