Pumpkin Spiced Pancakes
Delight in the cozy flavors of spiced pumpkin pancakes that are quick to make; discover tips for the perfect stack!
Total time
23 min
Servings
2
Calories
872.8
Category
Breakfast & Brunch
Start your morning on a cozy note with these Pumpkin Spiced Pancakes, a quick and healthy breakfast that comes together in under 30 minutes. With warm cinnamon and ginger, plus a touch of crunchy pecans, these low-protein, low-cholesterol pancakes are perfect for a guilt-free indulgence. Drizzle with warm pecan syrup for an extra layer of autumn flavor.
Ingredients
Makes 2 servings
- 1 cold water
- 1 canned pumpkin
- 1/3 ground cinnamon
- 1/2 ground ginger
- 1/4 pecans
Method
Pancakes:
In a medium bowl, whish pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not over mix; mixture should be lumpy).
Spray a heavy griddle with nonstick spray and heat griddle over medium heat.
Spoon 2 Tablespoons of the batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook for 2 minutes longer.
Transfer pancakes to plates. Top with butter and serve with warm pecan syrup.
Pecan Syrup:
Combine maple syrup and pecans in small microwave-safe bowl. Heat in microwave on high until hot, about 25 seconds. Set pecan syrup aside and keep warm.
Cook's notes
- Use cold water to keep the batter light and fluffy—avoid overmixing to prevent tough pancakes.
- For extra richness, top with a pat of butter before adding the pecan syrup.
- Toast the pecans briefly in a dry skillet before adding to syrup for a deeper, nuttier taste.
Frequently asked
Can I use fresh pumpkin instead of canned?
Yes, you can substitute an equal amount of fresh pumpkin purée. Just make sure it's well-drained to avoid excess moisture in the batter.
Are these pancakes gluten-free?
The recipe uses standard pancake mix, which typically contains wheat flour. To make it gluten-free, use a gluten-free pancake mix blend.
Can I make the pecan syrup ahead of time?
Absolutely. Combine maple syrup and pecans, then store in the fridge for up to a week. Reheat in the microwave or on the stovetop before serving.
