Autumn Pancakes with Caramelized Walnuts

Megan Todd


This is a dish my family looks forward to every autumn, one they especially enjoy on Thanksgiving morning. After I get my turkey all stuffed and in the oven, I wake my family with the wonderful aroma of pumpkin pancakes topped with caramelized walnuts with sausage & bacon on the side. It's a tradition I started with my family when my children were just babies. One I hope they carry on to their children.

** I have adapted this family recipe to be gluten-free, recipe included.

They are also a great "make ahead" dish. I freeze them with wax paper between each pancake for a quick breakfast!

pinch tips: How to Use a Whisk



makes 12 large pancakes


10 Min


15 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
Light and fluffy with flavor from the allspice and cinnamon, these pancakes are really good. The candy walnuts add some crunch and sweetness. I may make the walnuts again just for a snack, they're that good. I can't imagine a better way to wake up on a fall morning, than to the aroma from these pumpkin pancakes sizzling on the stove.



2 c
almond milk
1 c
pumpkin puree
1/4 c
pumpkin butter
4 Tbsp
butter, melted (cooled)
4 large
1 Tbsp
pure vanilla extract
1/4 c
light brown sugar, packed
3 c
all-purpose flour
1 1/2 Tbsp
baking powder
1/2 tsp
sea salt
1 tsp
allspice, ground
1 tsp
cinnamon, ground


1 Tbsp
3 Tbsp
brown sugar, firmly packed
1 Tbsp
light corn syrup
1/4 tsp
1 c
real maple syrup
whipped topping

Directions Step-By-Step

In a large bowl add milk, pumpkin puree, pumpkin butter (you can use an extra 1/4 cup pumpkin puree if you don't have pumpkin butter), butter, eggs, vanilla, & brown sugar.

Mix together well.
In a separate bowl, add flour, baking powder, sea salt, allspice, & cinnamon. Mix well.
Add flour mixture to pumpkin mixture and mix together well with a whisk until smooth.
Coat griddle with cooking spray and heat to high.

Drop batter by 1/2 cupfuls, cook until golden brown and flip to cook the other side until golden brown. About 4-6 minutes.
To make caramelized walnuts, melt butter in skillet over medium-low heat. Add brown sugar, nutmeg, & corn syrup; cook about 3 minutes until bubbly. Stirring to prevent burning. Add walnuts, coat with sugar mixture and cook until slightly golden, but not dark. Stir constantly.
Pour onto wax paper... allow to cool.
Serve pumpkin pancakes with caramelized walnuts atop. Top with real maple syrup and whipped cream.
*To make gluten-free....use 3 cups all-purpose gluten free flour in place of flour. And use gluten-free baking powder, spices, & brown sugar. Follow same directions for preparing.

*Caramelized pecans also work well.

About this Recipe

Course/Dish: Pancakes
Main Ingredient: Fruit
Regional Style: Southern
Dietary Needs: Gluten-Free, Wheat Free
Other Tags: Quick & Easy, For Kids