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Pumpkin Pancakes with Caramel Pecan Sauce - delicious Autumn pancakes smothered with caramel sauce and chopped pecans. Alternatively, you can use dulce de leche.
I love weekends for many reasons, especially because that's when I have time to make something special for breakfast, such as these pumpkin pancakes with caramel sauce and pecans. I am using a tested recipe for pumpkin pancakes and dressing them up a bit with a good caramel sauce - it's such a tasty and pretty combination, and it's perfect for a Thanksgiving breakfast or brunch!
With the caramel sauce dripping along the sides of pancakes, you'll definitely want to lick your plate. Caramel + pecans + pumpkin do go really well together! Taking these photos was not an easy task - I had to exercise a lot of self-restraint.
This is such a gorgeous breakfast, and very easy to make too, if you use the right kind of store-bought caramel sauce or dulce de leche sauce.
Other pumpkin breakfast recipes
- Pumpkin Waffles
- Pumpkin Banana Chocolate Chip Muffins
- Pumpkin Banana Bread with Apples
- Pumpkin Pancakes with Cinnamon Apples
Pumpkin Pancakes with Caramel Pecan Sauce
Ingredients
- ⅔ cup pumpkin puree
- 1 ¼ cups milk
- 3 tablespoons butter , melted
- 1 egg
- 3 tablespoons brown sugar
- 1 ½ cups all-purpose flour , sifted and aerated
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ cup caramel sauce or dulce de leche
- ½ cup pecans , chopped
Instructions
Important note about properly measuring flour using measuring cups:
- The proper way to measure flour using measuring cups is to aerate it first. This is done either by sifting flour, or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for. Do aerate the flour, or you will end up with dense pancakes.
- Measuring flour correctly will solve a lot of "dense" issues. The trick that works for me is that I use ⅓ measuring cup to carefully scoop all the flour I need into the mixing bowl (2 cups here), without over-packing it.
How to make pumpkin pancakes
- In a large bowl, combine pumpkin, milk, melted butter, egg, and brown sugar. Whisk until well combined, and the mixture is of even consistency.
- In a separate bowl, combine dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg – mix well to combine.
- Add dry ingredients to wet ingredients and whisk until just combined.
- Heat up a griddle to medium heat, grease lightly if necessary. Use ¼ measuring cup to ladle each pancake on the griddle. Flatten them with a spatula - the pancakes should not be too thick.
- Cook on one side for 3 minutes until the edges are set and the cooked side turns golden brown. Use a spatula to flatten the pancakes to make sure they are not too thick.
- Flip to the other side, and cook for 2 or 3 more minutes until golden brown on the other side.
- Serve pumpkin pancakes drizzled with caramel sauce and topped with chopped pecans. Alternatively, serve them with dulce de leche.
Video
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Julia these look amazing! Any suggestions on how to make the dulce de leche for these for a diabetic pumpkin pancake lover? I know someone who would LOVE to try these, but the dulce de leche looks way too much (at least for him, not me!)
Any tips would be greatly appreciated.
Love your site, too.
Kevin
Kevin, your comment was in my SPAM folder for about a week - only now, as I am purging my SPAM folder, I was able to see it. 🙁 Regarding the dulce de leche for a diabetic person, sugar substitutes might not work because in dulce de leche sugar has to be caramelized and I am not sure if sugar substitutes can be caramelized like sugar.
He can try this caramel sauce from http://livinghealthywithchocolate.com/desserts/paleo-caramel-sauce-1599/
Paleo Caramel Sauce
2 tablespoons water
¼ cup raw coconut palm sugar
½ cup coconut milk
1 teaspoon vanilla extract
pinch salt
Instructions
bring the water and coconut palm sugar to a boil stirring the mixture constantly
add the coconut milk vanilla extract and salt and cook for about 10 minutes over medium heat, stirring constantly so that it doesn't burn. The mixture will start to thicken and turn darker in color.
Julia, I hope you don't mind me posting this. Your recipe looks great. Plus, I know it's been almost a year since the post.
That's definitely a healthier caramel sauce! Thank you for the link! 🙂
Another version of beautiful pumpkin pancakes! Caramel sauce is "to die for"! Excellent recipe dear Julia!
Yelena, thank you! I love to use dulce de leche as my version of caramel sauce!
We tried your pumpkin pancakes this morning. Delish!! The kids loved them with the apples, pecans and all.... Thanks for sharing!
Taunya, so glad your family liked these! Such comments just make my day! 🙂
YES PLEASE! x
Oh my! Your pancakes look scrumptious and packed with wonderful Fall flavors. Can't wait to make some.
Whoaaaa that drippy dulce de leche is almost too good to be true!
What I wouldn't give to have this for breakfast tomorrow morning!
Drool...
Pumpkin pancakes are delicious enough on their own but with that caramel sauce??? Totally takes these over the top! I love these photos - with the sauce dripping down. Yum ... and now I want some pancakes!
Caramel Pecan Sauce? You have my undivided attention! I dare not share this post with my daughter until I can can make this scrumptious recipe for her!
I am speechless, Julia. Those pancakes and the sauce...heavenly.
Oh man I need to make this!
Julia, I could eat this for breakfast, lunch or dinner! These look so..... good, love that caramel sauce dripping down!
Absolutely gorgeous!! What a beautiful and delicious breakfast. 🙂
Gorgeous being the operative word:-)
Oh my goodness...