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Pumpkin Pancakes with Caramel Pecan Sauce

Pumpkin Pancakes with Caramel Pecan Sauce

Pumpkin Pancakes with Caramel Pecan Sauce - these delicious Autumn breakfast pancakes are perfect for the holiday season (Thanksgiving and Christmas).  Alternatively, you can use dulce de leche sauce. 
Course Breakfast
Cuisine American
Keyword autumn breakfast, pecan pancakes, pumpkin pancakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 pancakes
Calories 164kcal
Author Julia



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. 



Calories: 164kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 76mg | Potassium: 173mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3335IU | Vitamin C: 0.8mg | Calcium: 72mg | Iron: 1.1mg