Pumpkin Pancakes

The BEST, light and fluffy Pumpkin Pancakes with a simple homemade cinnamon syrup. My all-time favorite pancakes during the fall and winter months.

I love pumpkin! I love carving pumpkins, decorating with pumpkins, and especially eating pumpkin! Who knew that from one funny vegetable we could find so much entertainment?!   I’ve also made it known that I’m a total breakfast person, and I can tell you in all honesty–with all bias set aside– that these pancakes are the A-MAZING.

I would eat them all year round. Because who says pumpkin can only be enjoyed in the fall?  These pumpkin pancakes are so flavorful and moist and the cinnamon syrup puts them over the top! You’ve got to try them!!

How to make Pumpkin Pancakes:

Start by mixing the milk, pumpkin, egg, oil, and vinegar.  In a separate bowl, combine the dry ingredients.  Then add  the dry ingredients to the pumpkin mixture and mix it just enough to combine it, but be careful not to over-mix!  Pour the batter onto your frying pan and cook them for a few minutes on each side!

How to make homemade cinnamon syrup:

First melt the butter in a large saucepan.  Then add the sugar, buttermilk, vanilla, and cinnamon and stir until smooth. Bring the mixture to a boil, cook it for 2 minutes, and add the baking soda.  Honestly homemade syrup is so easy and so delicious that i’m guessing you wont ever buy syrup at the store again!

Make them for sunday breakfast, make them for your husband, kids, mom, aunt….It doesn’t matter who you make them for…just find an excuse to make them! And if you just want to enjoy them on your own (like I do when my child is napping), then half the recipe and enjoy them all to yourself! It will be our little secret. 🙂

Some tips for making perfect pumpkin pancakes:

Do not over-mix the pancake batter.

Resist the urge to mix the pancake batter until it’s completely smooth.When you combine the wet and dry ingredients together just mix it to incorporate everything. It’s okay if it’s slightly lumpy with streaks of flour. If you mix the batter too much it causes the gluten to develop in the flour and your pancakes will be chewier instead of fluffy, like we want them.

Do not pat down the pancakes.

Another urge you may need to resist is using your flipping spatula to pat down on the pancakes while they cook. Don’t do it, or you’re “squishing” the air pockets that are helping make the pancakes light and fluffy.

Do not flip the pumpkin pancakes more than once.

Wait until you see small bubbles rise to the surface of your pancakes, and then it’s ready to flip. Just flip it ONCE and cook it on the other side until it’s done. It wont take long.

CONSIDER TRYING THESE PUMPKIN RECIPES:

• Skinny Pumpkin Chocolate Chip Muffins
• Pumpkin chocolate chip cookies
• Chewy Pumpkin Chocolate Chip Cookies
• Pumpkin Bread with Brown Butter Maple Glaze
• Pumpkin Cream Cheese Muffins
• Pumpkin Cinnamon Rolls

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Pumpkin Pancakes

Light and fluffy pumpkin pancakes with a deliciously sweet cinnamon syrup.

5 from 6 votes

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Course: Breakfast

Cuisine: American

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 5

Calories: 176kcal

Author: Lauren Allen

Video

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 (vegetable or canola 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
• 1/2 t teaspoon baking soda

Instructions

• In a bowl, mix together the milk, pumpkin, egg, oil and 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.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 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. 
• Allow to cool for 10 minutes before serving -- it will thicken as it cools. Store leftovers in an airtight container, in the fridge, for up to 2 weeks.

Nutrition

Calories: 176kcal | Carbohydrates: 27g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 259mg | Potassium: 220mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3925IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1.7mg

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*Nutritional info does not include syrup.

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