Pumpkin Pancakes with Butter Pecan Topping

Sunday morning I was looking for every excuse possible to delay going out for my run. I would say that my efforts were successful because I managed not to run until almost dinner time.

Part of my stalling technique involved cooking an elaborate breakfast of pumpkin pancakes. At first the plan was to top them with Cool Whip because it would be tasty and easy, but halfway through pancake preparation that plan got thrown out the window when I realized that we didn’t have any Cool Whip.

No, I don’t know of anyone at our house who spoons frozen Cool Whip into a bowl and eats it like ice cream. Why do you ask?

It was time to put on our game faces, stare into our perpetually empty refrigerator, and come up with a new plan. Ok, there wasn’t much of a backup plan going on in the refrigerator, but we did hit a home run in the pantry!

Who can resist butter pecan syrup? Apparently neither of us can, we quickly devoured our pumpkin pancakes before moving on to other running procrastination activities!

Pancake recipe adapted from The Way the Cookie Crumbles.

Pancake Ingredients:

  • 1 cup (5 ounces) flour
  • 1 tbsp brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1 egg
  • 2 tbsp butter, melted and cooled (I used yogurt butter.)
  • 1/2 cup pumpkin
  • 1 cup almond milk + 1 tbsp lemon juice (or substitute 1 cup buttermilk)
  • olive oil spray for the pan


  • In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and spices.
  • In a separate mixing bowl, whisk the egg until thoroughly combined, then add the butter, pumpkin, almond milk, and lemon juice.
  • Combine the liquid ingredients and dry ingredients and whisk gently until the batter is mixed well. Some small lumps are ok.
  • Let batter rest while pan heats, at least 5 minutes.
  • Heat non-stick skillet or griddle over medium heat.
  • Spray the bottom of the pan with olive oil.
  • Using a ¼ cup measure, pour pancake batter onto the hot pan.
  • When the bubbles on the top side of the pancake begin to pop and stay open, flip to cook other side.
  • Keep warm in oven heated to 275 degrees.

Topping Ingredients:

  • 1/4 cup chopped pecans
  • 1/4 cup honey
  • 1 tbsp yogurt butter


  • In a heavy skillet, combine butter, honey, and pecans over a medium heat.
  • Continue stirring until mixture begins to brown.

Servings ~ 2-3

Pancakes (3 servings/recipe)
Calories ~ 255, Fat ~ 6 g, Carbohydrates ~ 44 g, Protein ~ 7 g

Butter Pecan Topping (3 servings/recipe)
Calories ~ 169, Fat ~ 9 g, Carbohydrates ~ 25 g, Protein ~ 1 g

  1. I love all the alliteration going on in this post.

    Pecan-pumpkin pancakes are perfectly palatable procrastination. And who can resist butter pecan syrup? I don’t know, but it’s not me. This also applies to any form of pancakes.

    • Brit said:

      That’s exactly what I was thinking…more pecan-pumpkin pancakes for dinner!

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