Pumpkin Pancakes with Caramel Pecan Sauce – delicious Autumn pancakes smothered with caramel sauce and chopped pecans. Alternatively, you can use dulce de leche.

I am using a tested recipe for pumpkin pancakes and dressing them up a bit with a good caramel sauce – it’s such a tasty and pretty combination, and it’s perfect for a Thanksgiving breakfast or brunch!
With the caramel sauce dripping along the sides of pancakes, you’ll definitely want to lick your plate. Caramel + pecans + pumpkin do go really well together!

Pumpkin Pancakes with Caramel Pecan Sauce Recipe

Pumpkin Pancakes with Caramel Pecan Sauce - these delicious Autumn breakfast pancakes are perfect for the holiday season (Thanksgiving and Christmas).  Alternatively, you can use dulce de leche sauce.



Ingredients

  • 1 cup pumpkin puree
  • 1 1/4 cups milk
  • 3 tablespoons butter , melted
  • 1 egg
  • 3 tablespoons brown sugar
  • 1 1/4 cups all-purpose flour , sifted and aerated
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/2 cup caramel sauce or dulce de leche
  • 1/2 cup pecans , chopped

Instructions

  1. In a large bowl, combine pumpkin, milk, melted butter, egg, and brown sugar. Whisk until well combined, and the mixture is of even consistency.
  2. In a separate bowl, combine dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg – mix well to combine.
  3. Add dry ingredients to wet ingredients and whisk until just combined.
  4. Heat up a griddle to medium heat, grease lightly if necessary. Use 1/4 measuring cup to ladle each pancake on the griddle. Cook until golden brown, flip to the other side, and cook until golden brown on the other side.
  5. Serve pumpkin pancakes drizzled with caramel sauce and topped with chopped pecans. Alternatively, serve them with dulce de leche.