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Pumpkin Pancakes with Butter Pecan Syrup


Wish I could take credit for this. Found this online years ago.

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Rate this recipe 4/5 (1 Votes)


  • Pancakes:
  • 1 3/4 cups milk
  • 2 tbs vinegar
  • 1 egg
  • 1 cup pumpkin puree
  • 1 tsp vanilla
  • 2 tbs vegetable oil
  • 2 1/2 cups Bisquick
  • 2 1/2 tsp pumpkin pie spice
  • 3 tbs brown sugar
  • Syrup:
  • 2 cups sugar
  • 2/3 cup water
  • 1/3 cup dark corn syrup
  • 4 tbs butter
  • 2 tsp vanilla
  • 1/2 cup finely chopped pecans



Step 1

In a large bowl, mix milk, vinegar, egg, pumpkin, vanilla and oil together. In a separate bowl, combine Bisquick, sugar and spice. Stir into pumpkin mixture. Let stand 5 minutes.

Heat oiled griddle over medium-high heat. Pour 1/4 cup of batter, spread with spoon (batter is thick). Cook until large bubbles form in center. Flip. Cook until golden brown.

Serve with butter pecan syrup.

In a sauce pan, mix sugar, water and corn syrup; bring to a boil over medium heat; stir occationally. Add butter, vanilla and nuts. Serve warm.

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