I wait all year for fall to come so that my husband will make these amazingly fluffy pumpkin pancakes with maple cream cheese glaze and toasted pecans. Every single thing that I love about the season can be summed up in one delicious bite of these breakfast showstoppers.

Since my birthday happens to fall during October, this is my go-to birthday breakfast request each and every year. They’re that amazing.

stack of pumpkin pancakes on a white plate and white background

This recipe is the perfect go to on one of those lazy fall mornings when there’s a drizzle or fog outside and your plans amount to nothing more than lingering in your pajamas all day. Curl up with a cup of chai and a good book and savor each bite. I promise that it’ll be the best thing you do all day.

You won’t believe how this recipe bakes up into the most amazing airy pancake. It’s like eating a cloud. Even better is that we use whole wheat flour to whip up these delicious fluffy pumpkin pancakes with maple cream cheese glaze. The glaze is a bit of an indulgence, to be sure. But since we opt for whole wheat flour you get a pass on that.

Truly, the icing on the {pan}cake here is this maple cream cheese syrup. It adds just the right amount of sweetness and then the toasted pecans add a divine nutty texture. Consumed all in a single bite, it’s like pancake perfection on one plate.

These fluffy pumpkin pancakes with maple cream cheese syrup and toasted pecans will change your life.

No matter what else you have planned for this weekend, you must make me a promise. You must consume at least six of these fluffy pumpkin pancakes with maple cream cheese glaze and toasted pecans and then report back on how much you loved them. Deal?

Fluffy pumpkin pancakes with maple cream cheese syrup & toasted pecans


For the maple cream cheese syrup

  • 4 oz. softened cream cheese
  • 4 tablespoons softened butter
  • 1 cup grade A maple syrup
  • 1 teaspoon cinnamon

For the pecan topping

  • 1/2 cup pecans, roughly chopped

For the pancakes

  • 2 eggs
  • 3 teaspoons vanilla
  • 2 1/2 cups whole milk
  • 1/2 teaspoon pumpkin pie spice
  • 1 15 oz. can pumpkin
  • 5 tablespoons sugar
  • 3 cups whole wheat pastry flour
  • 1 teaspoon salt
  • 2 tablespoons baking powder


    To make the syrup

    1. In the bowl of a stand mixer, beat butter and cream cheese until combined and fluffy. Add cinnamon and then turn the mixer on low speed. While the mixer is running, slowly drizzle in maple syrup until thoroughly combined. Transfer to a microwave-safe bowl and heat for 20-30 seconds until warm.

    To make the pecan topping

    1. Toast chopped pecans in a saute pan over low-medium heat until they're lightly browned and have a nutty aroma.

    To make the pancakes

    1. In the bowl of a stand mixer fitted with the paddle attachment, mix eggs, vanilla, milk, pumpkin pie spice, pumpkin and sugar. Mix to combine thoroughly.
    2. In a separate bowl, whisk together dry ingredients.
    3. Slowly add dry ingredients to pumpkin mixture and mix until just combined (don't over mix or your pancakes will be gummy, not fluffy!).
    4. Ladle pancake batter onto hot griddle. When the bubbles on the top pop, flip the pancake and cook until done.
    5. To serve, stack fluffy pumpkin pancakes and drizzle with maple cream cheese syrup. Sprinkle toasted pecans on top. Enjoy!
    Nutrition Facts
    Serving Size
    Amount Per Serving As Served
    Calories 4119kcal Calories from fat 1446
    % Daily Value
    Total Fat 161g 248%
    Saturated Fat 71g 355%
    Transfat 2g
    Cholesterol 628mg 209%
    Sodium 4941mg 206%
    Carbohydrate 627g 209%
    Dietary Fiber 66g 264%
    Sugars 310g
    Protein 82g

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories 2000
    Total Fat Less than 65g
    Sat Fat Less than 25g
    Cholesterol Less than 300mg
    Sodium Less than 2,400mg
    Total Carbohydrate 300g
    Dietary Fiber 25g


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