pumpkin pancakes with caramel syrup and pecans

Pin It

pumpkin pancakes

I’ve made more pumpkin recipes this year than the past seven years combined. Slight exaggeration but I do seem to be addicted to all things pumpkin right now! There’s been pumpkin soup, pumpkin bread with a streusel swirl, these yummy pumpkin pancakes, and already made but yet-to-be-posted (this week!) is pumpkin pie, pumpkin granola and pumpkin creme brulee. Not to mention I’ve purchased the ingredients I need to make Paula Deen’s Pumpkin Gooey Butter Cake – an amazing pumpkin dessert that’s not to be missed.

These pumpkin pancakes are fabulous. They’re not too sweet which makes them a perfect candidate for a sugary caramel syrup. I don’t suggest skipping the pecans; they add crunchy texture which is a nice contrast to the soft pancakes. But feel free to skip both the caramel syrup as they’re great with just regular pancake syrup, too.