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My fluffy pumpkin pancakes are soft, tender, and full of cinnamon, ginger, and nutmeg. I top the stack with maple candied pecans, crunchy pumpkin seeds, and a creamy maple glaze. This easy fall breakfast is ready in about 35 minutes! Perfect for Thanksgiving or Christmas brunch!
Why These Pumpkin Pancakes Are a Fall Must-Make
Pumpkin pancakes are one of my favorite ways to welcome fall at the breakfast table. They reheat beautifully, too! Here's why my version is worth making:
- Fluffy and Tender: Buttermilk (or kefir) works with the baking powder and baking soda to give these pancakes a soft, airy texture and a good rise.
- Real Pumpkin Spice Flavor: I use cinnamon, ginger, and nutmeg instead of a premixed spice blend. You can taste the warm spices in every bite, along with the brown sugar and vanilla.
- Maple cream glaze is my favorite part. I whisk soft cream cheese with heavy cream, maple syrup, and a pinch of cinnamon until it's smooth and pourable. It tastes like a lighter cream cheese frosting with a gentle maple flavor. It's not overly sweet, so it works well on a stack of warm pancakes. If you love maple with your breakfast, try the maple mascarpone cream on my homemade Belgian waffles, too.
- The candied pecans and pumpkin seeds add crunch. I toast them in a dry skillet, then coat them in maple syrup, cinnamon, and salt. They cool into sweet, crunchy clusters. Make a double batch. They're great on yogurt, oatmeal, and salads.
- Make-Ahead Friendly: The candied nuts and the glaze can both be made ahead, so all you have to do in the morning is mix the batter and cook.
- Made for holiday mornings: These pumpkin pancakes are perfect for Thanksgiving breakfast, Christmas morning, or a fall brunch. Set them out on a breakfast charcuterie board with fruit, bacon, and extra toppings, and let everyone build their own stack.
- For more cozy breakfast ideas, try my fluffy homemade Belgian waffles, summery peach pancakes with cinnamon maple syrup, and a beautiful lemon Dutch baby.
Ingredients You Need
This recipe has 3 components: candied pecans and pumpkin seeds, a maple cream glaze, and the pumpkin pancake batter. You'll find exact amounts in the printable recipe card below.
1) For the Candied Pecans & Pumpkin Seeds
- Pecan halves: I keep most of them whole for garnish and chop a few for topping. Walnuts work too.
- Green pumpkin seeds: These are also called pepitas. Use raw, shelled seeds so they toast nicely in the pan.
- Maple syrup: Use pure maple syrup, not pancake syrup. It coats the nuts and hardens slightly as it cools.
- Cinnamon and salt: Just a little of each to balance the sweetness.
2) For the Maple Cream Glaze
- Cream cheese: Make sure it's soft and at room temperature. Cold cream cheese will leave lumps in the glaze.
- Heavy cream: This thins the glaze so it pours. Add a splash more if you want it thinner.
- Maple syrup and cinnamon: These give the glaze its warm, cozy flavor.
3) For the Pumpkin Pancakes
- Pumpkin puree: I use canned pumpkin puree. Make sure you don't buy pumpkin pie filling, which is already sweetened and spiced.
- All-purpose flour: Spoon and level it into your measuring cup so you don't pack in too much.
- Buttermilk or kefir: This keeps the pancakes tender and gives them a slight tang. No buttermilk? Stir 1 ½ tablespoons of lemon juice into 1 ½ cups of milk and let it sit for 5 minutes.
- Baking powder and baking soda: Both help the pancakes rise. The baking soda also reacts with the buttermilk for extra lift.
- Cinnamon, ginger, and nutmeg: These are classic pumpkin pie spices. You can use 3 teaspoons of pumpkin pie spice instead.
- Brown sugar: It adds a soft caramel flavor that pairs so well with pumpkin.
- Egg: One large egg holds the batter together.
- Melted butter: Coconut oil or a neutral oil like avocado oil works just as well.
- Vanilla extract: Adds flavor.
How to Make Pumpkin Pancakes (Step-by-Step Photos)
This is a recipe overview. Scroll down to find the complete instructions + ingredient amounts in the recipe card below.
- Candy the nuts: Toast the pecans and pumpkin seeds in a dry skillet over medium heat for 5 to 7 minutes. Add the maple syrup, cinnamon, and salt, then stir for 1 to 2 minutes until coated. Spread on parchment paper to cool.
- Make the glaze: Whisk the cream cheese, heavy cream, maple syrup, and cinnamon until smooth and pourable.
- Mix the batter. Whisk the dry ingredients in one bowl and the wet ingredients in another. Gently stir them together until just combined. The batter should look a little lumpy. Don't overmix, or the pancakes will turn tough.
- Preheat the pan: Heat a lightly greased nonstick skillet or griddle over medium heat. A hot pan helps the pancakes rise.
- Cook the pancakes. Preheat your skillet or griddle well. A hot pan helps the pancakes rise. Pour ¼ cup of batter per pancake and cook until bubbles form and the edges look set. Flip and cook until golden.
- Serve. Top the warm pancakes with butter, the candied pecans and pumpkin seeds, and a drizzle of maple cream glaze. For a bigger brunch spread, I like to add savory dishes like my sweet potato sausage frittata and set everything out on a breakfast charcuterie board.
What to serve with pumpkin pancakes?
Crispy bacon, breakfast sausage, and a hot cup of coffee are always a good idea. You can also try some of my favorites:
Pumpkin Pancakes (with Candied Pecans and Maple Cream Glaze)
These fluffy pumpkin pancakes are made from scratch with buttermilk, pumpkin puree, and warm fall spices. Top them with maple-candied pecans and pumpkin seeds and a silky maple cream glaze for an easy, cozy fall breakfast or Thanksgiving brunch.
Ingredients
For the Candied Pecans
- 1 cup pecan halves
- ½ cup green pumpkin seeds
- 3 tablespoons maple syrup
- ¼ teaspoon cinnamon
- Pinch Salt
For the Maple Cream Glaze
- 4 ounces cream cheese soft and at room temperature
- 3 tablespoons heavy cream
- 3 tablespoons maple syrup
- ¼ teaspoon cinnamon
For the Pancakes
- 1 cup all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ cup brown sugar
- ½ cup pumpkin puree canned or fresh
- 1 large egg
- 1 ½ cups buttermilk or kefir
- 2 tablespoons butter melted, coconut oil, or neutral oil
- 1 teaspoon vanilla extract
For Serving
- Butter
- Candied pecans
- pumpkin seeds
- Maple cream glaze
Instructions
- Candy the pecans and pumpkin seeds: Line a baking sheet with parchment paper and set aside.
- Place a medium skillet over medium heat. Add the pecans and pumpkin seeds to the dry pan and toast them for about 5-7 minutes, tossing occasionally.
- Drizzle with maple syrup, then sprinkle with cinnamon and salt. Cook over medium heat, stirring frequently with a wooden spoon or heatproof spatula, until the syrup thickens and coats the nuts and seeds evenly, about 1-2 minutes.
- Immediately transfer the candied nuts and seeds to the prepared baking sheet and spread them into a single layer. Let cool completely. The syrup will harden slightly as it cools. Once cool, chop some of the pecans for topping or keep them whole for garnish.
- Make the maple cream glaze: In a small bowl, whisk together the cream cheese, heavy cream, maple syrup, and cinnamon until smooth and pourable. Adjust the consistency with more cream if needed. Set aside.
- Make the pancake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and brown sugar.
- In another bowl, whisk together the pumpkin puree, egg, buttermilk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should be slightly lumpy. Do not overmix!
- Cook the pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease. Let the pan preheat fully before you add the batter, or the pancakes will not rise properly.
- Pour ¼ cup batter per pancake. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes. Flip and cook 2-3 minutes more until golden.
- Serve the pancakes warm with butter, the candied nuts and seeds, and the maple cream glaze.
Notes
- Make Ahead: The candied pecans and pumpkin seeds can be made up to 1 week ahead and stored in an airtight jar at room temperature. The maple cream glaze can be made up to 3 days ahead and kept covered in the fridge. Let it sit at room temperature for 15 minutes and whisk in a splash of cream before serving. You can also whisk the dry pancake ingredients together the night before and keep them covered on the counter.
- Griddle Temperature: If you use an electric griddle, set it to 350-375°F (175-190°C). If the outsides brown before the centers cook through, turn the heat down slightly. Pumpkin batter is moist, so a slightly lower heat helps the centers cook through before the outsides get too dark.
- Preheat the pan well: A properly hot pan is what gives these pancakes their rise. Cook one test pancake first and adjust the heat if needed.
- Watch the heat: Pumpkin and brown sugar brown faster than plain pancakes. If the outsides darken before the centers set, turn the heat down to medium-low.
- Don't press the pancakes: Pressing down with the spatula after flipping squeezes out the air and makes them dense.
- Keep Pancakes Warm: Place cooked pancakes in a single layer on a baking sheet in a 200°F (95°C) oven while you cook the rest.
- Pumpkin Pie Spice: Replace the cinnamon, ginger, and nutmeg in the batter with 3 teaspoons of pumpkin pie spice.
- Buttermilk Substitute: Stir 1 ½ tablespoons of lemon juice or white vinegar into 1 ½ cups of milk and let it sit for 5 minutes.
- Use Pumpkin Puree: Do not use pumpkin pie filling, which is already sweetened and spiced.
- Watch the nuts closely: Maple syrup goes from syrupy to burnt quickly. Move the nuts to the parchment as soon as they're coated.
- Special Tools: Medium Skillet | Baking Sheet | Parchment Paper | Mixing Bowls | Whisk | Heatproof Spatula | Nonstick Skillet or Griddle | ¼ Cup Measuring Cup
Storage and Reheating
- Fridge: Store cooled pancakes in an airtight container for up to 4 days. Keep the glaze in a separate container in the fridge for up to 4 days. Keep the candied nuts in an airtight container at room temperature for up to 1 week.
- Freezer: Freeze cooled pancakes in a single layer on a baking sheet, then move them to a freezer bag for up to 3 months.
- Reheating: Warm pancakes in the toaster, in the microwave for 20 to 30 seconds, or in a 350°F (175°C) oven for about 10 minutes. Stir the glaze and add a splash of cream if it's too thick.
Nutrition
Nutrition Information
Pumpkin Pancakes (with Candied Pecans and Maple Cream Glaze)
Amount per Serving
Calories
224
% Daily Value*
Fat
14
g
22
%
Saturated Fat
5
g
31
%
Trans Fat
0.1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
5
g
Cholesterol
32
mg
11
%
Sodium
252
mg
11
%
Potassium
171
mg
5
%
Carbohydrates
21
g
7
%
Fiber
2
g
8
%
Sugar
11
g
12
%
Protein
5
g
10
%
Vitamin A
1635
IU
33
%
Vitamin C
1
mg
1
%
Calcium
94
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
FAQs
- Can I use pumpkin pie filling instead of pumpkin puree? No. Pumpkin pie filling already has sugar and spices in it, so the pancakes will turn out too sweet and over-spiced. Use plain 100% pumpkin puree.
- Why are my pumpkin pancakes flat? The most common reasons are a pan that isn't hot enough, old baking powder, or an overmixed batter. Let the skillet preheat fully, and stir the batter only until you can't see dry flour.
- How do I keep pancakes warm while I cook the rest? Set the oven to 200°F (95°C) and place a baking sheet with a wire rack inside. Move each finished batch to the rack so the pancakes stay warm without getting soggy.
- Can I skip the glaze? Of course. Warm maple syrup is perfect here. You can also top them with my cinnamon-cooked apples for an apple-pumpkin combo.
More Pumpkin Recipes
- Pumpkin Chocolate Chip Muffins
- Pumpkin Cream Cheese Muffins
- Pumpkin Banana Bread with Apples
- Pumpkin Brownies
- No-Bake Pumpkin Tiramisu
- Pumpkin Turtle Pie
More Breakfast Recipes
- Homemade Belgian Waffles
- Peach Pancakes with Cinnamon Maple Syrup
- Lemon Dutch Baby (Easy Oven-Baked German Pancake)
- Baked Pumpkin Donuts with Maple Glaze
- Pumpkin Chocolate Chip Muffins
- Pumpkin Cream Cheese Bread with Streusel Topping
- Mini Quiches (Meaty & Veggie Variations)
- Breakfast Charcuterie Board
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