Pumpkin Pecan Pancakes With Pecan Honey Butter

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“Found this recipe in Redbook magazine. Great for an autumn weekend breakfast along with bacon and eggs!”
16 pancakes

Ingredients Nutrition


  1. Heat oven to 250 to hold pancakes till ready to eat.
  2. In a large bowl, whisk flour, sugar, baking powder, baking soda, salt and pumpkin pie spice.
  3. In a 4 cup glass measure, whisk buttermilk, eggs, melted butter and pumpkin puree.
  4. Add wet ingredients to dry ingredients.
  5. Fold in toasted pecans.
  6. Heat a griddle or large nonstick pan over medium heat. Lightly oil griddle.
  7. Spoon 1/3 cup of batter and cook about 3 minutes or until air bubbles form on top and underside is golden brown.
  8. Flip pancakes and cook for about 2 more minutes.
  9. Transfer to warm oven and continue cooking until batter is gone.
  10. Make pecan honey butter.
  11. In a small skillet, melt unsalted butter over medium low heat. Add pecans,stirring 4 to 5 minutes until toasted.
  12. Stir in honey, stirring until honey is runny. Serve over pancakes and enjoy!

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