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5 from 6 votes

Pumpkin Pancakes

Light and fluffy pumpkin pancakes with a deliciously sweet cinnamon syrup.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Servings: 5
Calories: 176kcal
Author: Lauren Allen


  • 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


  • 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.



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