Pumpkin Pancakes

Eric and I were supposed to go out for Sunday brunch yesterday, but after a less than awesome night’s sleep, we opted for a homemade brunch – complete with pumpkin pancakes and bacon.

I haven’t made pancakes in ages, but the chilly, fall morning air called for something a little heartier than our typical scrambled eggs and toast. And let’s face it; I’m down with anything that includes pumpkin pie spice!

Eric and I are both textural eaters (he’s way pickier than I am though – just sayin’), so we decided to add toasted Fisher’s Pecans to the batter for a delicious crunch. And as you can tell from the photos, we slathered our pancakes in maple syrup, butter and even more toasted pecans.

The result? The perfect Sunday morning brunch – full of Fall flavors and that stick to your ribs feeling that kept us full until dinner.


Your Fresh Twist Contest

I am super excited to partner with Fisher Nuts to bring you a few delectable holiday recipes that are filled with nutty goodness. I also want to let you know that Fisher Nuts has a fun contest going on right now through October 22nd. You can enter the contest by sharing your favorite homemade recipe with pecans, walnuts, almonds and/or peanuts for your chance to win a trip to New York City and meet Chef Alex Guarnaschelli. You can check out recipes, enter the contest and view the prize details at MyFreshTwist.com.

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Disclosure: My Baking Addiction has teamed up with Fisher Nuts to develop recipes using their products. This is a sponsored post written as part of that program. All opinions about Fisher Nuts are my own.

23 Responses to “Pumpkin Pancakes”

  1. Carrian — October 15, 2013 at 9:06 am

    These look so yummy! The pecans are such a great idea!

  2. Katrina @ Warm Vanilla Sugar — October 15, 2013 at 4:58 pm

    These look totally perfect! Love it!

  3. Denise — October 16, 2013 at 6:53 pm

    Someone just told me about your blog and also “Cooking With Mr. C.” on Facebook. I will check your blog out. Denise

  4. Chung-Ah | Damn Delicious — October 17, 2013 at 2:36 am

    What a gorgeous stack of pancakes!

  5. Stef — October 19, 2013 at 11:02 pm

    I have been looking for a great pumpkin pancake recipe “forever”. I can’t wait to try this. Thanks so much for sharing!!!!

  6. Beth Young — October 20, 2013 at 4:41 pm

    Lovely colours! I can’t get pecans in Italy but will have a go with walnuts!

  7. Shari @ Shari Blogs — October 25, 2013 at 10:47 am

    I wish I could crawl inside my monitor and take a big ol’ bite out of these right now! Yum! I shared it in my Pumpkin Round Up on my blog today! :) http://shariblogs.com/35-pumpkin-dessert-recipes/

  8. FS — November 8, 2013 at 8:57 pm

    Just made these for dinner! Honestly, don’t waste your time! 1) They never cook through. 2) The recipe makes enough to feed a small army. So now we have about 2 dozen half-cooked pancakes. No thanks.

    • Jamie — January 10th, 2014 at 7:02 pm

      FS, I’m sorry that’s the experience you had. That is not the experience I had. Did you follow the recipe exactly?
      – Jamie

  9. Kristen — November 9, 2013 at 1:08 pm

    These pancakes are so light and fluffy. I was dying for a pumkin pancake last night and went on line armed with can of pumkin and bottle of buttermilk. Unfortunately I have developed a gluten intolerance, but my good friends at King Arthur have developed the best tasting gluten free flour blends I have tasted. So for this recipe I just substituted 2 cups of the King Arthur gluten free whole grain flour blend for the 2 cups of regular flour and they were fantastic. My Irish setter loved them too but now I see you have a pumkin dog bicsuit recipe that I am going to have to make for her. Thank you for sharing your addiction with us!

    • Jamie — November 9th, 2013 at 3:59 pm


      Thank you so much! I’m thrilled that you found a substitution for the flour, and loved the recipe! Have a great day and thank you for following MBA!


  10. Dana — November 10, 2013 at 11:25 am

    These were awesome. Making this one a keeper!

    • Jamie — November 20th, 2013 at 12:12 pm


      That’s awesome to hear! Have a great day and thank you so much for following MBA!


  11. Sharon — December 1, 2013 at 10:53 am

    These were yummy and very easy to make! I was browsing the web looking for pumpkin pancakes to make for breakfast, and in all of the recipes you had to separate the eggs and whip the egg whites. I did not want to do that on a Sunday morning. I almost gave up when I found your recipe. I left the nuts out of the pancakes because my husband does not care for them. Instead, I warmed some pecans in a skillet and then added pure maple syrup. That way I could have some pecans with my pancakes. Delicious! Thank you for sharing.

    • Jamie — December 1st, 2013 at 11:21 am


      Thank you so much! I’m happy to hear that you enjoyed the recipe. Have a wonderful day!


  12. Holly — December 10, 2013 at 4:46 pm

    These are outstanding!
    I used whole grain flour (cut the amount to 1.5 cups) and cut the sugar, and they ended up being a decadent, diabetic friendly delight.
    My new favorite wintertime comfort food.

  13. Dana — December 14, 2013 at 11:54 am

    I made these pancakes this morning and they were delicious!! I did add a 1/2 tsp of cinnamon, cloves and nutmeg just because I wanted that extra flavor. I just love this recipe. Thank you for sharing it.

  14. Ritah — February 3, 2014 at 11:48 am

    Uuh, one word, DELICIOUS!! love, love, love these pancakes. I’m from Botswana, Africa so pumpkin being anything but a salad or a savoury dish is madness. Love this recipe and I will be baking pumpkin cupcakes soon. And the pumpkin pie spice *crying* so beautiful. I love your blog too:) thanks Jamie.

    • Jamie — February 5th, 2014 at 11:18 am


      Thanks so much! I’m so happy to help turn you into a fan of pumpkin “sweets”. Thank you for following MBA and have a fantastic day!


  15. Aggie — October 4, 2014 at 11:24 am

    I love the crunch of nuts with my pancakes!! These look perfect.

    • Jamie — October 5th, 2014 at 4:20 pm

      Thanks so much for stopping by!


  16. Lois — November 8, 2014 at 7:34 pm

    I made these on a Saturday morning..Everyone loved them, even my granddaughter who is picky. I had the pecans on top and used maple syrup. My daughter froze the rest and they could heat up quick..

    • Jamie — November 8th, 2014 at 9:46 pm

      So happy to hear you enjoyed the pancakes, thanks so much for stopping by!

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