Pumpkin Pancakes

Fluffy pumpkin pancakes made with real pumpkin purée, whole wheat and oat flour, and warm pumpkin spice, served with toasted pecans and homemade bourbon maple syrup. A cozy fall breakfast or brunch favourite!

Prep Time 10

Cook Time 15

Total Time 25

Servings Pancakes

Ingredients

For the Pumpkin Pancakes

1 cup whole wheat flour
½ cup oat flour
1 tbsp pumpkin pie spice
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup pure pumpkin purée not pumpkin pie filling
1 cup low-fat milk or milk alternative
2 tbsp maple syrup or honey
1 large egg
1 tsp vanilla extract
cooking spray, oil, or butter for the pan

For the Bourbon Maple Syrup

½ cup pure maple syrup
1 tbsp bourbon whiskey
¼ tsp vanilla extract

For the Toasted Pecans

½ cup pecans roughly chopped

Instructions

Add the chopped pecans to a small skillet over medium heat. Cook for 5–10 minutes, stirring occasionally, until lightly browned and fragrant. Transfer to a plate or bowl and set aside.
Add the maple syrup and bourbon to a small saucepan over low-medium heat. Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally. Remove from the heat and stir in the vanilla. Set aside to cool for a few minutes. The syrup will thicken slightly as it cools.
In a large bowl, whisk together the whole wheat flour, oat flour, pumpkin spice, baking powder, baking soda, and salt.
In a separate bowl, whisk together the pumpkin purée, milk, maple syrup or honey, egg, and vanilla until well combined.
Pour the wet ingredients into the dry ingredients and stir just until combined. A few lumps are perfectly fine. Avoid overmixing.
Heat a nonstick skillet or griddle over medium heat and lightly grease with cooking spray, oil, or butter. Pour about ¼ cup of batter per pancake onto the hot pan, leaving enough space between each one to flip easily.
Cook for about 2–3 minutes, or until bubbles begin forming on the surface and the edges look set. Flip and cook for another 1–2 minutes, until golden and cooked through. Repeat with the remaining batter, adjusting the heat as needed.
Stack the pancakes and serve warm with the toasted pecans and bourbon maple syrup. Add butter, fresh fruit, Greek yogurt, or any other favourite toppings, if desired.

Notes

Use pure pumpkin purée, not pumpkin pie filling. The latter is already sweetened and spiced and will change the recipe.

No oat flour? Make your own by blending rolled oats until finely ground.

Don’t overmix the batter. A few lumps are fine and will help keep the pancakes soft and fluffy.

Making a big batch? Keep cooked pancakes warm on a baking sheet in a 200°F oven while you finish the rest.

Bourbon may still contain alcohol after simmering. If serving anyone who should avoid alcohol, skip the bourbon and use warm pure maple syrup instead.

Store leftovers in the fridge for up to 4 days or freeze for up to 2 months. Let the pancakes cool completely before storing.

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