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Pumpkin Pancakes with Salted Pecan Butterscotch Recipe

Pumpkin Pancakes with Salted Pecan Butterscotch Recipe

Photos of Pumpkin Pancakes with Salted Pecan Butterscotch Recipe

How To Make Pumpkin Pancakes with Salted Pecan Butterscotch

No breakfast is complete without hot stacks of delicious pancakes! You may not be a morning person now, but with our yummy pancake recipes you certainly will be! There’re easy recipes for all kinds of different pancakes. We have thick and thin pancakes and ones with fruits like blueberries and banana. Don’t forget fluffy, Japanese-inspired pancakes! Not to mention pancakes made with potatoes and pumpkins (not flour)! Whatever pancake recipes you want to try, we have it here.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 1 cup pumpkin puree
  • 1 ¼ cups milk
  • 2 large eggs
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup chopped pecans
  • ½ cup butterscotch chips
  • ¼ cup heavy cream
  • ¼ teaspoon sea salt


  1. In a large bowl, whisk together the pumpkin puree, milk, eggs, melted butter, and vanilla extract until well combined.

  2. In a separate bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt.

  3. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.

  4. Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or cooking spray.

  5. Pour ¼ cup of batter onto the griddle for each pancake and cook until bubbles form on the surface, about 2-3 minutes.

  6. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.

  7. Transfer the cooked pancakes to a plate and keep warm while you make the pecan butterscotch sauce.

  8. In a small saucepan, melt the butterscotch chips and heavy cream over low heat, stirring constantly until smooth.

  9. Stir in the chopped pecans and sea salt, and cook for an additional 1-2 minutes until the sauce thickens slightly.

  10. Serve the pumpkin pancakes topped with the salted pecan butterscotch sauce.


  • Calories : 427kcal
  • Total Fat : 18g
  • Saturated Fat : 8g
  • Cholesterol : 100mg
  • Sodium : 373mg
  • Total Carbohydrates : 58g
  • Dietary Fiber : 4g
  • Sugar : 18g
  • Protein : 10g
Want to share your experience making these delectable Pumpkin Pancakes with Salted Pecan Butterscotch? Head over to the Recipe Sharing section and let us know how they turned out!

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