These fluffy pumpkin pancakes bring the cozy essence of fall to your breakfast table in just 20 minutes. Golden-brown, tender, and packed with warming pumpkin flavor, each heavenly stack delivers the perfect balance of taste and nutrition.
With only 176 calories per serving and rich in Vitamin A, these pancakes offer a healthier twist on the classic breakfast favorite. Whether it’s a crisp autumn morning or you’re simply yearning for seasonal comfort food, this quick recipe promises to make your morning extra special.
Ingredients Section
- Dry Mix: 1 cup flour, 1½ tbsp brown sugar, 1 tsp baking powder, ½ tsp each of baking soda, allspice, cinnamon, and ¼ tsp salt
- Wet Mix: ¾ cup milk, ½ cup canned pumpkin, 1 large egg, 1 tbsp each of oil and vinegar
- Cinnamon Syrup: ½ cup butter, 1 cup sugar, 1 cup buttermilk, 1 tbsp vanilla, ½ tsp each of cinnamon and baking soda
Instructions Section
- Prepare Wet Mixture: Combine milk, pumpkin, egg, oil, and vinegar in a bowl until well blended
- Mix Dry Ingredients: In a separate bowl, whisk together flour, brown sugar, baking powder, baking soda, spices, and salt
- Create Batter: Gently fold wet ingredients into dry mixture until just combined – avoid overmixing for fluffy results
- Cook Pancakes: Pour ¼ cup batter onto heated, lightly oiled griddle. Cook until bubbles form, flip and brown other side
- Syrup Preparation: Melt butter, add sugar, buttermilk, vanilla, and cinnamon. Bring to boil, simmer 2 minutes
- Finish Syrup: Add baking soda, cook 30 seconds more. Let cool 10 minutes to thicken before serving with warm pancakes
Cooking Techniques
Getting your pancakes just right is super easy! Heat your griddle or pan to medium-high – you’ll know it’s ready when a few drops of water “dance” on the surface. A well-oiled surface helps create that beautiful golden-brown color.
Pour the batter slowly and watch for tiny bubbles to form on top – that’s your signal to flip! The perfect flip happens when the edges look slightly dry and those bubbles start to pop.
Substitutions & Variations
Want to change things up? Try using whole wheat flour for half the all-purpose flour to add extra nutrition. No buttermilk for the syrup? Mix regular milk with a splash of lemon juice! You can swap the allspice for nutmeg or pumpkin pie spice if that’s what you have on hand.
For dairy-free pancakes, use your favorite plant-based milk and for the syrup, try coconut milk instead of buttermilk.
Storage Tips
These pumpkin pancakes freeze beautifully! Let them cool completely, then place wax paper between each pancake and store them in a freezer bag. They’ll stay fresh for up to 2 months. To reheat, just pop them in the toaster or microwave.
The cinnamon syrup keeps well too – store it in an airtight container in the fridge for up to 2 weeks. Just warm it up gently when you’re ready to use it again.
Serving Suggestions
Make breakfast extra special by adding a few touches! Try a dollop of whipped cream, a sprinkle of extra cinnamon, or some chopped pecans on top. For a fall-inspired breakfast spread, serve these pancakes with crispy bacon and warm apple cider. Kids love them with chocolate chips scattered on top while they’re cooking!
Pumpkin Pancakes
Equipment
- griddle or frying pan
Ingredients
For the Pancakes
- 1 cup all-purpose flour
- 1 1/2 Tablespoons light brown sugar
- 1 teaspoon baking powder
For the Cinnamon Syrup
- 1/2 cup butter 1 stick
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 ¼ cup for each pancake. Brown on both sides and serve hot.
- Melt the butter in a large saucepan over medium heat. Stir in the sugar, buttermilk, vanilla, and cinnamon until smooth.
