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Pumpkin Pancakes, Salted Caramel & Pecans

Pumpkin pancakes! I cannot believe I am so late to this, but better late than never – as they say. I am hitting pumpkin season full on this time around, it really does feel like the most wonderful time of year. I think I’m more excited about seeing pumpkins in the shops than when the time comes for Christmas decorations! All the different varieties on display at all the local veg shops, they actually make for good decorations themselves. It’s almost a shame to be chopping them up and eating them! But I will not let any go to waste. Pumpkin Pancakes, Salted Caramel & PecansPumpkin Pancakes, Salted Caramel & PecansPumpkin Pancakes, Salted Caramel & Pecans

Sometimes recipes evolve from old cookbook favourites, snippets from the Internet or magazine clippings. Cooking things over and over again, adding new ingredients, subtracting less favoured ones until a recipe becomes my own. Sometimes though, I’ll be lying in bed ready to drift off to sleep and out of nowhere my mind will say “PUMPKIN PANCAKES WITH SALTED CARAMEL AND PECAN NUTS!”. The illumination of an idea bulb has some annoying habits. This is exactly how the story goes for the origin of my pumpkin pancake recipe, now I was a little disheartened to Google pumpkin pancakes the next day to not only find this is already a thing, but the Internet is absolutely saturated with pumpkin pancake recipes! Oh well, I think most food things worth doing have been done by now, I would still very much like to share my own with you though.

For this recipe, I made a batch of pumpkin purée by chopping the flesh of one crown prince squash and boiling for 20 minutes before draining and mashing to a pulp like consistency, adding a little water to loosen. This is a really great way to get ahead and the purée will keep for months in the freezer, on hand for all of your other pumpkin needs! Alternatively, there’s no harm in using tinned pumpkin if that’s easier for you. I like to take shortcuts too, as with the salted caramel which is just shop bought on this occasion! Cooking still needs to be a pleasure and not a chore, after all.Pumpkin Pancakes, Salted Caramel & PecansPumpkin Pancakes, Salted Caramel & PecansPumpkin Pancakes, Salted Caramel & Pecans

Want more pumpkin inspiration? Of course you do! The pumpkin season is only just getting started. I’m so excited to be sharing this as part of a the #virtualpumpkinparty extravaganza organised by Sara Cornelius of Cake Over Steak and Aimee Twigger from Twigg Studios, where a ton of food bloggers are sharing their pumpkin recipes on this very day. Click through to those blogs for a full list of pumpkin inspiration, I’m looking forward to seeing what everyone has come up with!

Recipe for Pumpkin Pancakes, Salted Caramel & Pecans

Pumpkin Pancakes, Salted Caramel & Pecans


12 pancakes Servings
  • 300 plain flour
  • 1 tsp baking powder
  • 2 eggs
  • 250 ml milk
  • 1/2 tsp salt
  • 3 tbsp caster sugar
  • 1 1/2 tsp cinnamon
  • 8 tbsp pumpkin purée
  • 2 tbsp melted butter (plus extra to fry)
  • salted caramel and chopped pecan nuts to serve


  1. Mix the dry ingredients together in a bowl and the wet ingredients separate in a jug. Combine the wet and dry ingredients and whisk to a smooth, lump free batter.
  2. Heat a large frying pan over a medium heat. Once hot, add a small knob of butter and begin ladling the batter into the pan a couple of pancakes at a time (or however many your pan can accommodate!)
  3. Cook the pancakes for around 3 minutes on each side, a good indication it's ready to flip is when small bubbles appear on the surface.
  4. You can keep the pancakes warm as you go in a warm preheated oven. When ready to serve, stack them high with plenty of salted caramel and chopped pecan nuts. Delicious!