Pumpkin Pancakes
This light and fluffy Pumpkin Pancakes recipe served with cinnamon syrup will top your favorite fall breakfast list. Made with simple pantry ingredients and canned pumpkin.
Servings: 8 pancakes
Calories: 332kcal
Cost: 5
Recipe Link
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
- 1/2 t teaspoon baking soda
Instructions
Pumpkin Pancakes:
- In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.3/4 cup milk, 1/2 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 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
- 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.1/2 cup butter, 1 cup granulated sugar, 1 cup buttermilk, 1 Tablespoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/2 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.
Video
Notes
Yield: If you use 1/4 cup scoop for each pancake, it will make 8-10 pancakes.
Serving Size: 1 pancake.
Whole Wheat Pumpkin Pancakes: You can substitute whole wheat flour, though I recommend white whole wheat or half all-purpose and half whole wheat.
Chocolate Chips: Add 1 cup of Mini chocolate chips to the batter.
Store leftover pumpkin pancakes in the fridge for 3-4 days or freeze for up to 3 months.
Nutrition
Calories: 332kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 405mg | Potassium: 144mg | Fiber: 1g | Sugar: 30g | Vitamin A: 2860IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg
