Hey, flavor explorers! It’s Cori Spicer from Flavormixture, and I’m here to kick off your autumn mornings with a breakfast that screams fall. These Maple Pecan Pumpkin Pancakes with Maple Syrup Drizzle are fluffy, spiced with pumpkin magic, and topped with crunchy pecans and a sweet maple kiss. They’re easy to whip up, oh-so-comforting, and guaranteed to make your kitchen smell like a cozy sweater season dream. Let’s flip some pancakes and dive into the flavors of fall!

Why This Breakfast Is a Must-Try

These pancakes are the ultimate autumn hug on a plate. The pumpkin keeps them moist, the pecans add a toasty crunch, and the maple syrup drizzle ties it all together with that warm, sticky sweetness we crave this time of year. Perfect for lazy weekends or impressing your brunch crew, this recipe’s got all the fall feels in every bite. Ready to get started?

Ingredients

For the Pancakes:

• 1 cup all-purpose flour
• 1 tablespoon brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 1/2 cup pumpkin puree (canned or fresh)
• 1 cup buttermilk (or milk + 1 tsp vinegar)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted
• 1/3 cup chopped pecans (plus extra for topping)

For the Maple Syrup Drizzle:

• 1/4 cup pure maple syrup
• 1 tablespoon butter
• 1/4 teaspoon cinnamon (optional, for extra warmth)

Instructions

Step 1: Mix the Batter

1. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In another bowl, mix the pumpkin puree, buttermilk, egg, vanilla, and melted butter until smooth.
3. Pour the wet ingredients into the dry and stir gently until just combined—don’t overmix! Fold in the chopped pecans for that nutty goodness.

Step 2: Cook the Pancakes

1. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
2. Scoop 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on top, then flip and cook another 1-2 minutes until golden. Repeat until all the batter’s gone.

Step 3: Make the Maple Drizzle

1. In a small saucepan over low heat, melt the butter with the maple syrup and cinnamon (if using). Stir until combined and warm—takes about 2 minutes. Keep it on low until ready to serve.

Step 4: Plate and Enjoy

1. Stack those gorgeous pancakes on a plate, sprinkle with extra pecans, and drizzle that maple syrup goodness over the top.
2. Serve warm and watch everyone dig into fall perfection!

Cori’s Flavor Tips

• Pumpkin Swap: No pumpkin puree? Sweet potato puree works in a pinch.
• Nut Switch: Try walnuts or almonds if pecans aren’t your thing.
• Spice It Up: Add a pinch of ginger or cloves for an extra autumn kick.
• Make Ahead: Mix the dry ingredients the night before to save time in the morning.

Why It’s Flavormixture Magic

This dish is all about mixing cozy fall flavors—pumpkin, pecans, and maple—into a breakfast that feels like a treat but comes together fast. It’s my kind of recipe: simple ingredients, bold taste, and a whole lot of love. That’s the Flavormixture way!

Fall in Love with Breakfast

Give these Maple Pecan Pumpkin Pancakes a whirl and let me know how they brighten your autumn mornings! Share your thoughts below or snap a pic for me—I’m dying to see your stacks. Craving more seasonal treats? Stick with Flavormixture for recipes that keep the flavor flowing all year round. Happy flipping, friends!