Maple-Glazed Pumpkin Spice Pancakes with Candied Pecans

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy pancakes infused with pumpkin and warming spices, topped with maple syrup and crunchy candied pecans. This American-inspired Halloween recipe, ready in about 35 minutes, layers all-purpose flour, baking powder, pumpkin pie spice into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 1/2 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp pumpkin pie spice
2 tbsp granulated sugar
1/2 tsp salt
1/2 cup pumpkin puree
1 1/4 cups milk
1 large egg
3 tbsp unsalted butter, melted
1 tsp vanilla extract
1/2 cup, chopped pecans
3 tbsp brown sugar
for serving maple syrup

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 tsp baking powder, 1 1/2 tsp pumpkin pie spice, 2 tbsp granulated sugar, and 1/2 tsp salt.
Step 2: In a separate bowl, combine 1/2 cup pumpkin puree, 1 1/4 cups milk, 1 large egg, 3 tbsp melted unsalted butter, and 1 tsp vanilla extract. Whisk until smooth.
Step 3: Pour wet ingredients into dry and stir gently until just combined; some lumps are okay. Set batter aside.
Step 4: Heat a nonstick skillet over medium heat. For candied pecans, melt 1 tbsp butter in a small pan, add 1/2 cup chopped pecans and 3 tbsp brown sugar. Cook while stirring for 3 minutes until pecans are toasted and sugar is melted. Remove from heat.
Step 5: Lightly grease the skillet. Pour 1/4 cup batter per pancake and cook for 3-4 minutes until bubbles form on top and edges are set. Flip and cook 2-3 minutes more until golden.
Step 6: Stack pancakes on plates, drizzle generously with maple syrup, and sprinkle candied pecans on top for crunch and sweetness.