Pumpkin, Maple Pancakes with Brown Sugar Spiced Walnuts

5 from 1 reviews


  • For the pancakes:
  • 1 15 oz can pumpkin puree
  • 3/4 cups maple syrup
  • 2 1/2 cups pancake mix (we used Jiffy)
  • 1 1/4 cup milk
  • 2 eggs
  • 2 tablespoons vegetable oil (canola works too)
  • For the walnuts:
  • 1 cup walnuts
  • 1 tablespoon butter
  • 3 teaspoons brown sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ginger powder
  • 5 grates fresh nutmeg
  • 2 pinches cayenne (or more to taste)
  • 1 small pinch of salt


  1. For the pancakes, whisk together all ingredients in a large bowl
  2. Heat the largest pan you have over medium heat
  3. Melt some butter in the pan and make your pancakes (we used about 1/2 cup of batter per pancake)
  4. You will need to continue to melt more butter in the pan as you make the pancakes to keep the surface oiled
  5. For the walnuts:
  6. Add the nuts, the brown sugar, and all the spices into a pan until the nuts are toasted and the brown sugar is no longer grainy
  7. Top the finished pancakes with butter, maple syrup, and the walnuts
  8. *Tip: If you are making them in batches, keep the finished pancakes in a 200 degree oven to keep warm until everything is finished*