Pumpkin Pancakes with Butter Pecan Syrup

A delicious combination of pumpkin, spices and butter pecan. Made with Pamela’s Baking & Pancake Mix.


    Yield: approximately 8, 6-inch pancakes

    • ½ cup canned pumpkin (not pie filling)
    • 1 large egg
    • 2 TBSP vegetable or canola oil
    • ¼ cup brown sugar
    • 1 tsp ground cinnamon
    • ½ tsp ground nutmeg
    • ¼ tsp ground allspice
    • 1½ cups Pamela’s Baking & Pancake Mix
    • 1 cup water (or more or less, depending on thickness)
    • ¼ cup butter
    • 1 cup pecan halves or pieces
    • 1½ cups pure maple syrup


    Using a whisk, combine pumpkin, egg, oil, sugar, and spices in a large bowl until very smooth. Add the Baking & Pancake Mix and water, alternating, until all of the Baking & Pancake Mix has been added, and you have added the amount of water needed to make the batter the thickness you prefer (you can always add more water to thin it out more).

    Heat a flat skillet on high, then turn down to medium for cooking. Spray non-stick cooking spray or butter the hot surface. Using a ¼ cup measuring cup or scoop, pour the batter onto the hot surface and gently spread it out to 5 to 6-inches in diameter with a soft spatula or spoon. As soon as the pancake slides easily, flip it and cook till golden brown. These pancakes will not bubble like traditional pancakes.

    Warning: because of the added sugar there is more risk of burning, so only cook one or two at a time and keep a close eye on them.

    Butter Pecan Syrup:

    Place pecan halves or pieces in a medium-sized skilled and heat over medium-low heat until they become aromatic. Remove from heat, add butter and mix until the nuts are coated, and then add the pure maple syrup. Heat to desired temperature and serve alongside the pumpkin pancakes for a perfect finishing touch.

    © Pamela's Products, Inc.

Customer Reviews

Based on 8 reviews

These are amazing!!! I have been making this pumpkin pancake recipe for years and I will never use another pumpkin pancake recipe because no other is as good. I think when I started making this recipe years ago, it was the only pumpkin pancake recipe on Pamela's website. I didn't make them for a while and then when I went to make them again and Googled the recipe, another pumpkin pancake recipe also from Pamela's site was the first to pop up so I made that assuming it was the same one. They were fine but not magical and I was disappointed I remembered them melting in my mouth and being so amazing and they weren't. I finally realized it wasn't the same when I looked through the website recipes. I don't understand why they would have any other pumpkin pancake recipe listed also because this is the best!!! We have made them for out of town guests and for family on Christmas morning and everyone always raves about them. We are not a gluten free family other than trying to stay away from it as often as possible but these pancakes are better than any regular ones I've had. I highly recommend everyone try this recipe!

So so delicious!

These were the first pumpkin pancakes I've made (with or without GF flour) that were cooked all the way through - they were so fluffy and delicious and I'll definitely make them again. Just the right amount of sweetness and pumpkin spice flavor. One tip: use medium low or low heat and lots of oil/spray for these. As stated in the recipe, the sugar in the batter does make them susceptible to sticking and burning. They were a bit tricky to flip. Once I figured all that out, they came out great. So glad I found this recipe!!! :)


It was awesome!!!!!!!!!!!!!!!!!!!!!!!!. I loved making it. I had so much fun. I tastes so good with butter and syrup.

Carolyn Friedman

Loved it made it for my early childhood class they loved it

Arwen stiles

These are great as waffles too.