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This light and fluffy Pumpkin Pancakes recipe is served with a homemade cinnamon syrup for the best fall breakfast you will make on repeat!
Pumpkin Pancakes is my kids most requested breakfast,
Pumpkin Pancakes are our absolute favorite fall breakfast that usually becomes our Saturday morning staple all season. Of all the pancake recipes I've made over the years, I look forward to these ones the most. They're still quick to throw together, but they feel extra special. And don't skip that cinnamon syrup, it takes them completely over the top. I can't wait for you guys to try it!
Don't miss my other pumpkin recipes, like my Pumpkin Protein Shake, Pumpkin French Toast, Pumpkin Cream Cheese Muffins, and Pumpkin Chocolate Chip Cookies!
How to make Pumpkin Pancakes:
Make Pancake Batter: Combine the wet ingredients in a mixing bowl and the dry ingredients in a separate mixing bowl. Stir the dry ingredients into the wet ingredients just until combined (don't over-mix, a few lumps are fine).
Cook: Drop a scoop of the batter on a lightly oiled griddle over medium-high heat. Flip only once when you see bubbles on the surface.
Serve: Make the simple 5 minute cinnamon syrup in a saucepan, then serve with the warm pancakes. The combo is absolutely incredible and makes the perfect Fall breakfast!
Pumpkin Pancakes
Equipment
Ingredients
- 1 cup all-purpose flour
- 1 1/2 Tablespoons light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/2 cup canned pumpkin
- 1 large egg
- 1 Tablespoon oil
- 1 Tablespoon vinegar
For the Cinnamon Syrup:
- 1/2 cup butter, (1 stick)
- 1 cup granulated sugar
- 1 cup buttermilk
- 1 Tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- ½ t teaspoon baking soda
Instructions
Pumpkin Pancakes:
- In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.¾ cup milk, ½ cup canned pumpkin, 1 large egg, 1 Tablespoon oil, 1 Tablespoon vinegar
- In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. Stir into the pumpkin mixture, just enough to combine.1 cup all-purpose flour, 1 ½ Tablespoons light brown sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground allspice, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.
For the Cinnamon Syrup:
- Melt the butter in a large saucepan over medium heat. Stir in the sugar, buttermilk, vanilla, and cinnamon until smooth. Bring mixture to a boil. Once boiling, simmer for 2 minutes, stirring constantly. Add baking soda–it will cause the mixture to foam up. Cook for 30 more seconds and then remove from heat.½ cup butter, 1 cup granulated sugar, 1 cup buttermilk, 1 Tablespoon vanilla extract, ½ teaspoon ground cinnamon, ½ t teaspoon baking soda
- Allow to cool for 10 minutes before serving. Syrup will thicken as it cools. Store leftovers in an airtight container, in the fridge, for up to 2 weeks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe September 2017. Updated October 2020, September 2023 and August 2026.
Wish you had a print recipe button, it would be much easier to print what looked good.
We had these for breakfast this morning, including the cinnamon syrup! Deliciou! Even my picky family like them.
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Marti
These look delicious, and the syrup – wow! I’m really impressed by the steam rising from the pancakes in that first photo. I felt like trying to eat them off my screen!
Tina from mommynificent.com
These look AMAZING! I’ve been so excited for pumpkin season… and these definitely look like they will satisfy that craving. Thanks for sharing!!
Thank you for your fun fact. I put up about 100 lbs of pumpkin a year. It’s the squash I like, but only in sweets. I was going to go to ASK and find out what it has in it. Thanks again for thr answer. Trish Butler
I think I could eat these for breakfast, lunch, and dinner they look so good! I’d love for you to share them at my party!
http://sewlicioushomedecor.com/saturday-show-licious-craft-showcase-49-linkup-party/
Marti
OMG, these look amazing! I’m definitely trying them this weekend.
These look so delicious! And while the pancakes sound amazing, I have to say it was the syrup that really sealed the deal for me. I love a good syrup. I can’t wait to try it! Thanks so much for sharing. Enjoy your day!
Oh my gosh these look so delish! I love pumpkin anything. I’ve never tried to make my own syrup so will definitely be trying this. Thanks for sharing!