Pumpkin Pancakes with Pumpkin Maple Sauce
Start your fall mornings with the warm, comforting flavors of these Pumpkin Pancakes with Pumpkin Maple Sauce! Fluffy and spiced with cinnamon, nutmeg, and ginger, these pancakes are packed with pumpkin puree for a rich, seasonal twist. What sets this recipe apart is the luscious pumpkin maple sauce—a velvety blend of maple syrup, heavy cream, and even more pumpkin—that elevates every bite to a whole new level of indulgence. Perfect for a cozy weekend brunch or a special holiday breakfast, these pancakes are easy to whip up in under 35 minutes and can be garnished with whipped cream or toasted pecans for added flair. Whether you’re craving a taste of autumn or looking for a family-friendly treat, this recipe delivers the perfect balance of sweetness and spice.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoons Nutmeg
- 0.25 teaspoons Ground ginger
- 0.5 teaspoons Salt
- 2 tablespoons Granulated sugar
- 1 cup Pumpkin puree
- 1 cup Milk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter (melted)
- 0.5 cup Maple syrup
- 0.25 cup Heavy cream
- 0.25 cup Additional pumpkin puree (for sauce)
- 1 tablespoon Butter (for sauce)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a separate bowl, mix the pumpkin puree, milk, egg, vanilla extract, granulated sugar, and melted butter until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix; small lumps are okay.
Heat a nonstick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown. Repeat with the remaining batter.
To prepare the pumpkin maple sauce, combine the maple syrup, heavy cream, additional pumpkin puree, and butter in a small saucepan.
Heat the saucepan over medium heat, stirring frequently, until the sauce is smooth and heated through. Do not let it boil.
Serve the pancakes warm, drizzled generously with the pumpkin maple sauce. Optionally, garnish with whipped cream or toasted pecans.
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 25% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 726 mg | 32% | |
| Total Carbohydrate | 78.8 g | 29% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 38.8 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 111 mg | 9% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 316 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
