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!

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★★★★★ 2 votes
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


Step 1 Direction Photo

1In 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.

Step 2 Direction Photo

2In a separate bowl, add flour, baking powder, sea salt, allspice, & cinnamon. Mix well.

Step 3 Direction Photo

3Add flour mixture to pumpkin mixture and mix together well with a whisk until smooth.

Step 4 Direction Photo

4Coat 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.

Step 5 Direction Photo

5To 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.

Step 6 Direction Photo

6Pour onto wax paper... allow to cool.

Step 7 Direction Photo

7Serve pumpkin pancakes with caramelized walnuts atop. Top with real maple syrup and whipped cream.

Step 8 Direction Photo

8*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