Pumpkin Pancakes (with Candied Pecans and Maple Cream Glaze)

A platter of pumpkin pancakes drizzled with glaze and topped with pecans, pumpkin seeds, and pats of butter.

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.

Course Breakfast, brunch

Cuisine American

Keyword pumpkin pancakes

Prep Time 15

Cook Time 20

Total Time 35

Servings pancakes

Calories 224kcal

Author Julia

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

US Customary - Metric

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