Introduction

Pumpkin Praline Pancakes are a delightful fall breakfast treat, combining fluffy pumpkin-spiced pancakes with a rich maple pecan praline sauce. Perfect to enjoy on a crisp morning or for a special weekend brunch.

A stack of seven thick, golden-brown pancakes sits on a shiny white plate with a scalloped edge. The pancakes have a soft, fluffy texture with some light browning on the sides. A generous layer of glossy caramel sauce with chopped nuts covers the top of the stack, dripping slightly down the sides. Four pancakes are cut and held together on a fork, showing their spongy, light interior coated in caramel. The background has small orange pumpkins and autumn leaves, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Maple Pecan Praline Sauce
3 tbsp (42 g) butter
1 cup (250 ml) pure maple syrup
¾ cup (185 ml) heavy cream
¾ cup (75 g) pecans, chopped
1 tsp (5 ml) vanilla extract
¼ tsp (1.5 g) salt
Pumpkin Pancakes
2 cups (240 g) all-purpose flour
¼ cup (50 g) granulated sugar
1 tbsp (18 g) baking powder
1 ½ tsp (4.5 g) ground cinnamon
½ tsp (1.5 g) ground ginger
½ tsp (1.5 g) ground nutmeg
½ tsp (3 g) salt
1 ½ cups (375 ml) buttermilk
¾ cup (180 g) pumpkin purée
2 large eggs
2 tbsp (28 g) butter, melted

Instructions

Step 1: Make the praline sauce. In a saucepan, melt the butter over medium heat. Cook for 4 to 5 minutes, swirling the pan, until the butter turns a nutty brown color. Carefully add the maple syrup and heavy cream once browned.
Step 2: Bring the mixture to a boil, then reduce to a low simmer for about 15 minutes. Watch carefully to prevent boiling over.
Step 3: After 15 minutes, add chopped pecans and simmer for another 5 minutes. Remove from heat and whisk in vanilla extract and salt. Let cool to thicken; serve warm or at room temperature. The sauce can be stored in the fridge.
Step 4: Prepare the pancake batter by whisking together flour, sugar, baking powder, salt, and spices in one bowl. In another, whisk buttermilk, pumpkin purée, eggs, and melted butter.
Step 5: Combine wet and dry ingredients, whisking just until combined; small lumps are fine. Let batter rest for 15 minutes if possible.
Step 6: Heat a skillet over medium-low heat and melt a small pat of butter. Pour ¼ cup scoops of batter onto the skillet and cook until bubbles form on top and the bottoms are golden, about 3 to 4 minutes.
Step 7: Flip the pancakes and cook an additional 2 to 3 minutes until cooked through. Keep cooked pancakes warm covered with foil while finishing the rest.
Step 8: Serve pumpkin pancakes topped with warm maple pecan praline sauce and enjoy!

Tips & Variations

If you don’t have buttermilk, mix 1 ½ cups milk with 3 tsp lemon juice or vinegar and let sit for 5 minutes as a substitute.
Use walnuts instead of pecans in the praline sauce for a different nutty flavor.
Amber or dark maple syrup is best for rich flavor; avoid very light grades.
Letting the batter rest helps to make the pancakes fluffier and more tender.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat pancakes gently in a toaster or skillet. The praline sauce keeps well in the fridge for up to one week; warm gently before serving to restore its silky texture.

How to Serve

A stack of six thick, golden brown pancakes sits on a white plate with a silver edge, placed on a white marbled texture. The pancakes have a soft, fluffy texture and are covered with a shiny, sticky caramel sauce generously dripping down the sides and pooling on the plate. Chopped nuts are sprinkled on top, adding a rough texture and a touch of crunch. A piece of the stack is cut and held by a fork on the right side, showing the fluffy inside and the sauce coating the cut edges. In the blurred background, small orange pumpkins and dried fall leaves add a warm, autumn feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, you can roast and purée fresh pumpkin if you prefer, but canned pumpkin purée is a convenient and reliable choice for this recipe.

What can I substitute if I don’t have pecans?

Walnuts make a great alternative for the praline sauce and will give a slightly different but equally delicious flavor and texture.

Pumpkin Praline Pancakes Recipe

Print Recipe

★★★★★

4.8 from 103 reviews

Delight in the cozy flavors of fall with these Pumpkin Praline Pancakes featuring a luscious maple pecan praline sauce. Fluffy pumpkin-infused pancakes are paired perfectly with a rich, buttery praline topping that’s sweet, nutty, and utterly irresistible — ideal for a festive breakfast or brunch.

Author: Dana
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 15 pancakes 1x
Category: Breakfast
Method: Frying
Cuisine: American

Ingredients

Scale

Maple Pecan Praline Sauce

3 tbsp (42 g) butter
1 cup (250 ml) pure maple syrup (amber or dark)
¾ cup (185 ml) heavy cream
¾ cup (75 g) pecans, chopped
1 tsp (5 ml) vanilla extract
¼ tsp (1.5 g) kosher salt

Pumpkin Pancakes

2 cups (240 g) all-purpose flour
¼ cup (50 g) granulated sugar
1 tbsp (18 g) baking powder
1 ½ tsp (4.5 g) ground cinnamon
½ tsp (1.5 g) ground ginger
½ tsp (1.5 g) ground nutmeg
½ tsp (3 g) salt
1 ½ cups (375 ml) buttermilk (or milk with 2 tsp lemon juice as substitute)
¾ cup (180 g) pumpkin purée (canned or fresh roasted and puréed)
2 large eggs
2 tbsp (28 g) butter, melted

Instructions

Make Maple Pecan Praline Sauce: Melt the butter in a saucepan over medium heat. Cook for 4 to 5 minutes, swirling the pan occasionally, until the butter turns a nutty brown. Carefully add the maple syrup and heavy cream, bringing the mixture to a boil, then reduce heat to simmer for about 15 minutes, watching closely to prevent boiling over.
Add Pecans and Simmer: After the sauce darkens and thickens slightly, stir in chopped pecans and simmer for another 5 minutes. Remove from heat and whisk in the vanilla extract and kosher salt. Allow the sauce to cool; it will thicken more as it cools and is best served warm or at room temperature. The sauce can be made ahead and refrigerated.
Prepare Pancake Batter: In a mixing bowl, whisk together flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg. In a separate bowl, combine buttermilk, pumpkin purée, eggs, and melted butter. Pour the wet ingredients into the dry and whisk gently until just combined; a few lumps are fine. If possible, let the batter rest for 15 minutes to hydrate.
Cook Pancakes: Heat a skillet over medium-low heat and melt a small pat of butter. Using a ¼ cup scoop, pour batter into the skillet. Cook until bubbles appear on the surface and the underside is golden, about 3 to 4 minutes. Flip and cook the other side for 2 to 3 minutes. Remove cooked pancakes to a plate and tent with foil to keep warm. Repeat with remaining batter.
Serve: Plate the pumpkin pancakes and generously drizzle warm maple pecan praline sauce on top. Enjoy immediately for a cozy, delicious fall breakfast or brunch.

Notes

You can substitute walnuts for pecans in the praline sauce.
If buttermilk is unavailable, make a substitute by adding 2 tsp lemon juice to 1 ½ cups of milk and letting it sit for a few minutes.
The praline sauce can be prepared in advance and stored in the refrigerator; reheat gently before serving.
Allowing the pancake batter to rest helps achieve a tender texture.
Cook pancakes on low heat to prevent burning and ensure they cook through evenly.

Keywords: pumpkin pancakes, praline sauce, maple pecan sauce, fall breakfast, autumn brunch, pumpkin recipes, holiday pancakes, sweet breakfast