Elevate your morning ritual with these fluffy pancakes with pumpkin, toasted pecans and homemade bourbon maple syrup. They’re the perfect Fall treat and the very best addition to any breakfast or brunch spread.
Have you jumped on the pumpkin bandwagon yet? It’s the middle of October and you’ve surely had something pumpkin spiced by now. Haven’t you?! I mean, it’s really hard not to when just about everywhere you look, you see something pumpkin spice. Whether it’s cookies, muffins or the newest blizzard from Dairy Queen. As a food blogger, I particularly don’t have a choice in whether or not I indulge. It’s basically just an unwritten rule that the months of September and October are designated “pumpkin spice months”. Or, depending on how organized I am that year, the months of September, October and the three months leading up to them are designated pumpkin spice months. Whether or not I want it to, my brain just automatically looks at something and questions whether or not it can be made into a pumpkin spice version “for the blog”.
It’s funny, though, because I don’t necessarily consider myself to be the pumpkin spice latté kinda girl. You know. One of the ones who are amongst the first in line at Starbucks in mid-august when the lattés make their grand debut. As a matter of fact, I haven’t had a single PSL yet this season. And, if I’m being honest, I probably won’t, unless it’s coming from my own kitchen. Oh, to be 30 something.
That is not to say that these Pumpkin Pancakes with Bourbon Maple Syrup and Toasted Pecans won’t go absolutely GREAT alongside one, though. They’re so moist, fluffy and delicious that maybe if Starbucks added these to their Fall menu released in August, it would be me who’d be the first basic B in line 😉
WHAT YOU’LL NEED TO MAKE THESE FLUFFY PUMPKIN PANCAKES
These pancakes with pumpkin are not only easy to make and incredibly flavourful but they’re made with healthy and wholesome ingredients and are refined sugar free. Let’s get into the details of the ingredients a little bit more down below:
- Whole Wheat Flour: The base and bulk of this fluffy pumpkin pancake recipe. Whole wheat flour has a ton of fiber and health benefits making these pancakes nourishing and healthy. You can use regular all purpose flour instead, if you prefer.
- Oat Flour: Provides an Earthy, slightly nutty dimension to the pancake batter. If you don’t have any oat flour on hand, you can try making your own by simply grinding up some oats. Or you can just use more whole wheat flour or regular all purpose flour instead, if you prefer.
- Pumpkin Purée: The star of the show! It adds a natural sweetness, a slight Earthiness and the perfect Fall vibes to this recipe for pumpkin pancakes. It also helps in keeping these pancakes moist and fluffy. Be sure to grab pure pumpkin purée (or make your own at home!) instead of canned pumpkin pie filling.
- Milk: Adds flavour and structure to the pancake batter. I used almond milk for this pancakes with pumpkin recipe. However, you can use any kind of milk you have on hand or prefer.
- Egg: Helps bind the ingredients together and adds structure to the batter. Also adds flavour and a bit of richness.
- Honey: Adds balance, flavour and a bit of sweetness. You can use maple syrup instead, if you prefer.
- Vanilla Extract: Adds a subtle and sophisticated aroma to the mix. As always, a little vanilla extract goes a long way. We use vanilla extract in both the pumpkin pancake batter and the bourbon maple syrup.
- Pumpkin Spice: Adds the perfect blend of warm Fall spices and depth of flavour to the pancake batter. Generally speaking, pumpkin spice is a combination of spices such as allspice, nutmeg, ginger, cinnamon and cloves. You can use store bought or try easily making your own at home with my 5 minute DIY Pumpkin Spice recipe.
- Baking Powder and Baking Soda: These leavening agents each play their own essential role, ensuring that these pumpkin pancakes rise to a delectably fluffy consistency. The precise combination of the two determines the perfect pancake texture.
- Salt: Adds flavour, balance and amplifies the flavours of the rest of the ingredients. A little bit of salt goes a long way in this recipe for pumpkin pancakes.
- Maple Syrup: Of course! Can you really have pancakes without some maple syrup? It’s natural sweetness and deep, complex flavour profile provides the perfect foundation for our homemade Bourbon Maple Syrup. 100% pure maple syrup (not table syrup or pancake syrup) works best in this recipe.
- Bourbon Whiskey: Adds a smoky, slightly sweet undertone to the syrup and takes it to a whole other level. Most of the alcohol will burn off by cooking the syrup down a bit. However, omit it if you’re serving people who are alcohol sensitive or shouldn’t be having it as you can still taste the flavour of it shining through.
- Pecans: Add the perfect crunch, flavour and texture to the pancakes. Toasting them gives even more flavour and is one of my favourite ways to enjoy pecans in general. Find two easy methods for How to Toast Pecans HERE.
HOW TO MAKE FLUFFY PANCAKES WITH PUMPKIN (KEY TIPS)
You can find full instructions for how to make these healthy Pumpkin Pancakes in the recipe card down below, but here are a few quick tips to keep in mind:
- Use precise measurements for wet and dry ingredients for best results. Making the perfect pancakes is a science and accuracy matters.
- Don’t overmix the pancake batter. When combining the wet and dry ingredients, stir only until they’re just mixed (some lumps are OK). Overmixing can result in tough pancakes. However, with that being said, take extra care to ensure that the flour is fully incorporated into the batter.
- Properly preheat your skillet before dropping the pancake batter down. It needs to be thoroughly preheated and nice and hot in order for the pancakes to cook up properly and evenly. EXTRA TIP: Test it by flicking a drop of water onto the surface. If the pan is hot enough and ready to go, the water droplet should sizzle and evaporate. EXTRA EXTRA TIP: Don’t overcrowd the pan to ensure even and proper cooking. Work in batches if you have to (you will likely have to).
- Don’t have the pan too hot. A medium to a medium low heat works best depending on what kind of pan you’re using. If you have the heat too high, the outside/surface of the pancakes will cook too fast and burn before the insides/middle. Adjust the heat as needed to avoid burning or undercooking.
- Try your best to make sure all the pancakes are similar in shape and size. This not only makes your stack look a lot nicer but it ensures that the pancakes cook evenly and in the same amount of time. Use something like a measuring cup or ice cream scoop to help you measure the pancakes to the perfect size.
- Don’t flip the pancakes too soon or they’ll fall apart and you’ll end up with a mushy mess. I’m no pancake making connoisseur. As a matter of fact, pancakes are seemingly one of the hardest things for me to make. Why you ask? Because I can never seem to flip them at the perfect time. When the pancakes are ready to be flipped, the outer edges should be firm and the middle parts bubbling and popping (which should take about 2-3 minutes). You should have no problem getting them to release from the pan or flipping them all in one piece.
- Keep the pancakes warm. If you’re making a large batch, keep cooked pancakes warm in a low temperature oven (~200°F) on a baking sheet while you finish the rest.
- Simmer the bourbon maple syrup. Allow the syrup and bourbon mixture to simmer for several minutes but don’t let it boil vigorously. This helps mellow the alcohol and blend the flavours (infuse the maple syrup with the bourbon). EXTRA TIP: Start with the recommended amount of bourbon but feel free to adjust to your taste. Gradually add more if you desire a stronger bourbon flavour but do know that you will taste it shining through.
FREQUENTLY ASKED QUESTIONS
Making good pancakes is a work of art that takes patience and maybe even a bit of practice. Here are some key tips to remember to ensure your pancakes come out fluffy, moist and delicious every single time.
1) Ensure your pancake batter is neither too thick or too runny. A balanced batter should be thick enough to coat the back of a spoon but still pourable.
2) Use precise measuring for the ingredients and don’t overmix the batter.
3) Ensure your skillet is hot before adding the batter and maintain consistent heat while cooking. Adjust the heat as needed to avoid burning or undercooking.
4) Be patient. Watch for bubbles on the surface of the pancake before flipping it. This is a sign it’s time to turn. Rushing can lead to the pancakes falling apart or undercooked centers.
Pancakes become excessively fluffy when certain factors are not balanced in the batter or during cooking. Using an excessive amount of leavening agents like baking soda and baking powder can cause pancakes to rise excessively. Overmixing the pancake batter can overdevelop gluten, leading to fluffier but potentially tough, pancakes. A batter that is too thick can result in very fluffy pancakes.
While fluffy pancakes are delicious, you can control their level of fluffiness by adjusting these factors to achieve the texture you prefer.
The ingredient that primarily helps pancakes hold together and maintain their structure is the egg. It acts as a binding agent in the pancake batter and provides both structure and moisture. If you’re making pancakes and want them to be less likely to fall apart, don’t overmix the batter. Overmixing can weaken the egg’s binding effect.
Yes, you can freeze these pumpkin pancakes for later use (without the pecans or bourbon maple syrup). Allow the pancakes to cool completely to room temperature. Once cooled, place a piece of parchment or wax paper between each pancake to prevent them from sticking together. Stack the pancakes and wrap them tightly in plastic wrap or aluminum foil. Place the wrapped stack of pancakes in an airtight container or freezer safe resealable bag. They’ll be good for up to 2 months. Alternatively, you can flash freeze them in a single layer on a baking sheet first for a few hours until solid. Then, transfer them to an airtight container or freezer bags, no parchment or wax paper needed.
To reheat the frozen pancakes: Bake the frozen pancakes on a sheet pan covered with aluminum foil in a 350° oven for 10-12 minutes or until heated through. Alternatively, you can reheat them in a toaster, microwave or on a skillet but the oven method often results in the best texture.
FOR THE PUMPKIN PANCAKES
- 1 cup Whole Wheat Flour
- 1/2 cup Oat Flour*
- 1 tbsp Pumpkin Spice
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Pumpkin Purée (NOT pumpkin pie filling)
- 1 cup low-fat Milk or a Milk Alternative (I used almond milk)
- 2 tbsp Maple Syrup or Honey
- 1 Egg
- 1 tsp Vanilla Extract
FOR THE BOURBON MAPLE SYRUP
- 1/2 cup Pure Maple Syrup
- 1 tbsp Bourbon Whiskey
- 1/4 tsp Vanilla Extract
FOR THE TOASTED PECANS
- 1/2 cup Pecans, roughly chopped
- In a small skillet over medium heat, add the pecans. Cook, stirring occasionally, until nicely browned and toasted, about 5-10 minutes. Set aside until ready to use.
- Make the Bourbon Maple Syrup: In a small saucepan, combine the maple syrup and bourbon whiskey. Place the saucepan over low to medium heat and bring the mixture to a gentle simmer, stirring occassionally. Allow it to simmer for 5-7 minutes (keep occasionally stirring). This will help cook off some of the alcohol and infuse the syrup with the bourbon flavour. After simmering, remove the mixture from the heat and stir in the vanilla extract. Let it cool for a few minutes and it will thicken slightly as it cools. Set aside until ready to use.
- In a large mixing bowl, whisk together the whole wheat flour, oat flour, baking powder, baking soda, pumpkin spice and salt.
- In another bowl, mix the pumpkin purée, milk, maple syrup or honey, egg and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps in the batter are OK.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray, oil or butter. Pour about 1/4 cup portions of the batter onto the skillet for each pancake (working in batches so as not to overcrowd the pan). Cook until you see bubbles forming on the surface (about 2-3 minutes), then flip and cook the other side until they are golden brown and cooked through (an additional 1-2 minutes).
- Repeat until no batter remains. Serve immediately with the toasted pecans, a healthy drizzle of the bourbon infused maple syrup and any other desired toppings (i.e. a pat of butter, fresh fruit, Greek yogurt)
You can make your own oat flour by blending up some rolled oats.
If you're making a large batch, keep cooked pancakes warm in a low temperature oven (~200°F) on a baking sheet while you finish the rest.
Check out THIS BLOG POST for two easy methods for how to toast pecans to use in more tasty dishes like this one!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 334Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 36mgSodium: 422mgCarbohydrates: 55gFiber: 5gSugar: 29gProtein: 9g
Nutrition is only an estimate and calculated using Nutritionix.
MORE FALL INSPIRED RECIPES FOR YOU TO LOVE