Introduction

These Pumpkin Praline Pancakes bring a comforting twist to your breakfast table with warm spices and a decadent maple pecan praline sauce. Perfect for cozy autumn mornings or a special weekend treat, they’re fluffy, flavorful, and topped with a rich, buttery sauce that will keep you coming back for more.

A stack of seven thick, golden-brown pancakes sits in the center of a shiny silver plate with scalloped edges, each pancake layered evenly and covered in a rich, glossy caramel sauce that slowly drips down the sides. On top of the stack, there is a generous pile of chopped pecans glazed with syrup, adding texture and shine. The background has small pumpkins in shades of orange and cream, a lit white candle in a dark holder, and autumn leaves in colors of red, orange, and yellow, all set against a black cloth with a white marbled surface beneath the plate. 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 maple pecan praline sauce. Melt the butter in a saucepan over medium heat and cook for 4 to 5 minutes until it turns a nutty brown color, swirling the pan to brown evenly. Carefully add the maple syrup and heavy cream.
Step 2: Bring the mixture to a boil, then reduce heat to a low simmer and cook for 15 minutes. Watch closely to prevent boiling over.
Step 3: Once the sauce is darker and slightly thicker, stir in chopped pecans and simmer for another 5 minutes. Remove from heat and whisk in vanilla extract and salt. Let cool to thicken further. The sauce can be stored in the refrigerator and served warm or room temperature.
Step 4: Prepare the pumpkin pancake batter by whisking together the flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt in a large bowl.
Step 5: In a separate bowl, combine the buttermilk, pumpkin purée, eggs, and melted butter. Add this wet mixture to the dry ingredients and whisk just until combined; a few lumps are fine. Let the 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 into the skillet. Cook over low heat until bubbles form on top and the bottoms are golden, about 3 to 4 minutes.
Step 7: Flip the pancakes and cook for another 2 to 3 minutes until fully cooked. Transfer pancakes to a plate and tent with foil to keep warm. Repeat with remaining batter.
Step 8: Serve the warm pumpkin pancakes topped generously with the maple pecan praline sauce and enjoy!

Tips & Variations

Use canned or homemade pumpkin purée—make sure it’s pure pumpkin, not pumpkin pie filling for best flavor.
For extra crunch, toast the pecans before chopping and adding to the sauce.
Add a pinch of cayenne pepper to the praline sauce for a subtle spicy kick.
If you don’t have buttermilk, mix 1 ½ cups milk with 1 tbsp lemon juice or vinegar and let sit 5 minutes before use.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a little butter if needed. The praline sauce can be refrigerated up to 1 week; warm gently before serving to restore its pourable consistency.

How to Serve

A tall stack of fluffy, golden brown pancakes sits on a shiny silver plate, each pancake thick and soft, layered with sticky caramel sauce dripping down the sides. The top pancake is covered with a generous layer of glossy, rich pecan pieces in a sticky caramel glaze, adding a textured, crunchy appearance. A silver fork holds a thick section pulled away from the stack, showing multiple warm, soft layers inside with syrup oozing slightly. The background includes small orange pumpkins and autumn leaves on a white marbled surface, creating a cozy fall feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the praline sauce ahead of time?

Yes, the praline sauce can be made a day or two in advance and stored in the refrigerator. Reheat gently before serving to bring back its smooth texture.

Can I freeze the pancakes?

Absolutely. Let the pancakes cool completely, then layer them between sheets of parchment paper and store in a freezer-safe container or bag for up to 2 months. Reheat in a toaster or oven directly from frozen.