Pumpkin Hazelnut Pancakes With Maple Pecan Glaze
My healthy pumpkin hazelnut pancakes with maple pecan glaze are fluffy, crispy on the outside, and tender on the inside with delicious maple pecan glaze that will impress your friends and family. Healthy, full of protein, and great for a quick breakfast.
Paleo Pumpkin and Hazelnut Pancakes
Alright. So let’s talk about breakfast food. Are you a fan? Breakfast is my favorite meal of the day! I prefer to have a savory breakfast. Growing up, I always preferred savory over sweet breakfasts. That’s how we ate breakfast in my country, Poland….eggs, veggies, potatoes, cheese, sausage and some fermented food. So, most of the time, this is my breakfast type. Sometimes, though, I must admit, I crave something sweeter. Starting my day with a sweeter version of breakfast can be a real fall treat!
There’s no better way to embrace the fall season than with a plate of warm, fluffy pumpkin hazelnut pancakes drizzled with a decadent maple pecan glaze. These pancakes celebrate the rich flavors of pumpkin and hazelnut and offer a healthy twist, being both paleo and Whole30 compliant. Combining simple ingredients makes these the best pumpkin pancakes you’ll want to enjoy all season long.
These hazelnut pumpkin pancakes are super yummy and fluffy, as pancakes are made with alternative flours. What I like about them is that these babies don’t make my blood sugar spiral out of control because they are full of protein and don’t have much sugar.
Like almost all pancake recipes, this one is simple and can be mixed in less than 10 minutes.
Ingredients for Pumpkin Hazelnut Pancakes
The base of these delicious pumpkin pancakes starts with a hazelnut meal. This naturally gluten-free and paleo-friendly flour brings a delightful nuttiness to the mix. It’s my favorite! There’s nothing better than the flavor of hazelnuts. They grow everywhere in Europe but are less popular in the US. Combined with coconut flour, which adds a light and airy texture, and arrowroot, which helps bind the ingredients together, these flours create the perfect foundation for the fluffiest pancakes.
Pumpkin puree is the star of the show, infusing the pancakes with a vibrant orange hue and that unmistakable pumpkin flavor. Paired with pumpkin pie spice and cinnamon, these pancakes are bursting with warm, comforting spices that scream fall flavor. A touch of vanilla extract and a splash of lemon juice add subtle depth. At the same time, baking soda ensures the pancakes rise to golden brown perfection.
To bring it all together, eggs provide structure, and coconut oil adds richness, keeping the pancakes moist and tender. This combination of wet and dry ingredients results in pancake batter that cooks up into perfectly fluffy pumpkin pancakes every time. Whether you’re using a nonstick skillet or an electric griddle, these pancakes will cook evenly and develop that beautiful golden brown color we all crave.
Maple Pecan Glaze
No stack of pumpkin pecan pancakes would be complete without a luscious glaze to top them off. The maple pecan glaze is full of flavors that perfectly complement the pancakes’ nutty and spiced notes.
Start with pecans, which you can lightly toast to enhance their natural flavor. These are then blended in a food processor with a touch of vanilla extract for warmth and coconut milk for creaminess. The maple syrup adds just the right amount of sweetness, and a hint of maple flavoring intensifies the maple taste, making this glaze truly irresistible. A bit of water helps to achieve the perfect consistency—smooth enough to drizzle but thick enough to cling to the top of the pancakes.
Serving Suggestions
These pumpkin hazelnut pancakes are best enjoyed fresh off the griddle with a generous pour of maple pecan glaze. Add a pat of butter or vegan butter on top for extra richness and a sprinkle of toasted pecans for crunch. For a burst of freshness, serve with a side of fresh fruit or a dollop of pumpkin butter.
If you have leftover pancakes, store them in an airtight container and reheat them on a hot griddle or medium-low heat the next time you’re craving this fall treat. Just be sure to separate each pancake with parchment paper to prevent sticking.
These pumpkin spice pancakes are more than just a breakfast; they celebrate everything we love about the fall season. Whether you’re enjoying them on a cozy weekend morning or serving them as a special treat for the whole family, this pumpkin pancake recipe will surely become a new favorite in your collection of pumpkin recipes.
More Breakfast Ideas
Homemade Maple Breakfast Sausage
Creamy Spring Chicken Salad With Mayo
Nettle Infused Pineapple Smoothie
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Did you make this recipe?
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Ingredients
- 2 1/2 cups hazelnut meal
- 1/2 cup coconut flour
- 1/4 cup arrowroot
- 16 oz pumpkin puree
- 3 eggs
- 2 tbsp cinnamon
- 2 tbsp vanilla extract
- 1/2 lemon juice
- 1 tbsp pumpkin pie spice
- 2 tbsp coconut oil (and more for the pan)
- 1 tsp baking soda
Maple Pecan Glaze
- 1 cup pecans
- 1 tbsp vanilla extract
- 1/4 cup coconut milk
- 1/4 cup maple syrup
- 1/8 tsp maple flavoring
- 1/4 cup water
Instructions
Hazelnut Pumpkin Pancakes
- In a bowl, mix together all the ingredients. Heat a lightly-oiled frying pan over medium-high heat. Pour or scoop the batter onto the frying pan, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Maple Pecan Glaze
- Put everything in a high-speed blender and blend until silky smooth.
