Pecan Glazed Pumpkin Pancakes

These high-protein Pecan Glazed Pumpkin Pancakes turn breakfast into a decadent treat. Fluffy pumpkin flavored pancakes are drizzled with a rich caramel-infused glaze, sprinkled with crunchy pecans, and topped with a dollop of whipped cream.

There’s nothing more exciting than waking up to a sweet and indulgent breakfast. These pancakes, infused with vanilla protein, pumpkin puree, and a touch of pumpkin pie spice, deliciously capture the true essence of fall. The caramel glaze and whipped cream topping makes them over the top decadent.

Perfect for a weekend brunch, holiday morning or whenever the mood for pancakes hit, these high protein pecan glazed pumpkin pancakes will fit the bill. If time is of the essence, you can prepare the pancakes the day before you want to serve them and then glaze and top them just before serving.

Why add protein powder to pancakes?

If you haven’t noticed, I’ve been adding protein powder to some of my recipes lately. I find the added protein helps keep me full and satiated for hours. Using a vanilla flavored protein powder also adds a touch of sweetness. If you only have plain protein powder on hand you can definitely use it and then add a teaspoon of vanilla extract. Any kind of protein powder is fine, you can use whey, pea, hemp, soy or whatever you have on hand.

Ingredients

Pancakes

• 1-to-1 GF flour: To make these pancakes gluten free I used a 1 to 1 gluten free flour. You can substitute with all purpose flour if you like.
• Baking powder: Baking powder helps the pancakes rise and gives them their light and fluffy texture.
• Protein powder: A scoop of vanilla protein powder adds protein and a hint of sweetness.
• Pumpkin pie spice: You can use a premix of pumpkin pie spice or add the individual spices; cinnamon, ginger, nutmeg, allspice, and cloves. 
• Pumpkin puree: Pumpkin puree gives the pancakes their pumpkin flavor and adds moisture. Make sure not to buy pumpkin pie filling which is pre-sweetened.
• Egg: Any type of egg will help hold the pancakes together.
• Vanilla extract: Use real vanilla extract to enhance the sweetness of the pancakes.
• Coconut sugar: Coconut sugar adds a caramel-like sweetness. Brown sugar can also be used if you don’t have coconut sugar on hand.
• Milk: Use your favorite milk. If you are using a plant-based milk choose unsweetened or you may end up with overly sweet pancakes.
• Oil: Any type of mild flavored oil will work for frying the pancakes.

Pecan Glaze

• Confectioner’s sugar: Confectioner’s sugar, also known as icing sugar, gives the glaze its sweetness and texture.
• Water: A touch of water helps smooth out the glaze.
• Caramel sauce: This is optional but adds a nice sweet decadence to the pancakes.
• Pecans: Crunchy pecans add texture to the glaze.
• Whipping cream: A dollop of whipping cream helps take these pancakes from delicious to decadently indulgent.

How to make pecan glazed pumpkin pancakes

• Step 1: Combine the dry ingredients; flour, baking powder, protein powder, and pumpkin pie spice. Whisk to combine.
• Step 2: In a separate bowl, combine the pumpkin puree with the egg and whisk to combine. Stir in the remaining ingredients and whisk until the batter is smooth.
• Step 3: Add the dry ingredients to the pumpkin batter and fold to combine. Be careful not to over mix the batter. Overmixing may render the pancakes tough and chewy.

Note: If you like you can serve the pancakes with maple syrup instead of the glaze and whipped cream however, I do recommend serving the pancakes with the glaze and whipped cream for the best taste.

• Step 4: Spray a non-stick skillet with oil and preheat it. Turn the heat to medium and pour an ice cream scoop sized portion of batter into the hot pan. Use a large skillet so you’ll be able to cook 3-4 pancakes at a time. Turn the pancakes over after they have started to turn brown and cook on the other side. Transfer the cooked pancakes to a plate and continue until all the batter has been used up.

How to make pecan glaze

• Step 1: Combine the confectioner’s sugar with water and whisk until creamy. If you are using the caramel sauce, add it here. After you’ve added the caramel sauce, throw in the pecans.
• Step 2: To serve; pour the pecan glaze over a neat pile of pancakes. Top with whipping cream and extra pecans.

Tips on how to make the best pumpkin pancakes

✅Cook on low heat until the pancake turn a nice golden brown.

✅Don’t flip the pancakes too soon, they should be almost cooked when you flip them. You only want to flip them once for the best texture.

✅Do not overmix the batter. Overmixing may result in chewy pancakes.

✅ Use canned pumpkin for the best flavor and texture and ease of preparation. You can use fresh pumpkin but you’ll need to peel and cook it and then mash it. Note fresh pumpkin won’t have the same flavor and texture as canned.

✅Don’t over crowd the skillet. Make sure you have enough room in your skillet or frying pan so that the pancakes don’t run into each other.

Storage

Leftover protein pumpkin pancakes can be stored in the fridge for up to 3-4 days. Reheat in the oven or pop into the toaster.

You can also freeze uneaten pancakes for quick and easy weekday mornings. Lay the pancakes on a baking sheet and place in the freezer. Once frozen, transfer to a storage bag or container. Reheat from frozen in the microwave or toaster oven.

Looking for more pumpkin recipes for next time?

• Easy Baked Pumpkin Donuts
• Pumpkin Spice Protein Shake
• Pumpkin Walnut Bread
• Pumpkin Chocolate Chip Pecan Cookies