Pumpkin Pancakes With Pecan Praline Syrup

Keeping it short and simple tonight. These pancakes will be on repeat for me ALL season long because they are THAT good. The fall flavors are absolutely on point & the pecan praline sauce is almost to die for… it’s like an amazing caramel with a nutty twist. I added a dollop of freshly whipped cream on top of course. Feel free to leave it out or squeeze on a good amount of redi whip, I won’t judge you 😉 Hope you make these this weekend or some time soon!

XOXO Stephanie



for the pancakes

  • 1 cup canned pumpkin
  • 1 egg
  • 3 tbsp. unsalted butter (melted)
  • 2 tbsp. apple cider vinegar
  • 1 1/2 cups whole milk
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground ginger
  • 1/2 tsp. kosher salt
  • 3 tbsp. dark brown sugar
  • 2 cups AP flour

for the syrup 

  • 2 tbsp. unsalted butter
  • 1/2 cup dark brown sugar
  • 1/4 tsp. salt
  • 1/3 cup heavy cream
  • 1/3 cup roasted pecans (roughly chopped)


for the pancakes

  • In a medium bowl, whisk pumpkin, egg, butter, vinegar & milk together.
  • Add the rest of the ingredients & whisk till no lumps are left.
  • Heat a pan or griddle on medium/low heat.
  • Drizzle a tiny bit of oil onto the pan & scoop 1/4 cup of pancake batter onto the pan.
  • Cook till bubbles begin to form & the bottom is golden brown (~3 mins).
  • Flip the pancake & cook for another minute till it’s golden brown.
  • Repeat till all the batter is gone.

for the syrup 

  • In a medium saucepan, heat the butter, sugar & salt on medium heat till the sugar has melted (~3 mins).
  • Pour in the heavy cream & whisk to combine. Continue to cook for 2 mins to thicken the syrup.
  • Fold in the pecans & keep the syrup heated on low so it doesn’t harden.
  • Pour syrup over pumpkin pancakes & serve immediately.

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