Pumpkin Pancakes with Pumpkin Maple Syrup
Elevate your breakfast game with these fluffy and flavorful Pumpkin Pancakes with Pumpkin Maple Syrup, a cozy autumn-inspired treat perfect for chilly mornings. These pancakes are infused with warm spices like cinnamon, ginger, and nutmeg, paired with velvety pumpkin puree for a naturally rich and seasonal twist. Topped with a luxurious homemade pumpkin maple syrup that’s packed with fall flavor, each bite is a delightful blend of sweetness and spice. Ready in just 25 minutes, this recipe is ideal for a cozy weekend brunch or a festive holiday breakfast. Whether you’re savoring these pumpkin pancakes with family or impressing guests, this recipe is a surefire way to embrace the flavors of fall.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 Egg
- 1.25 cups Milk
- 0.75 cups Pumpkin puree
- 2 tablespoons Brown sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (melted)
- 0.5 cups Maple syrup
- 2 tablespoons Additional pumpkin puree (for syrup)
- 0.25 teaspoon Ground cinnamon (for syrup)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a separate bowl, whisk the egg, milk, pumpkin puree, brown sugar, vanilla extract, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; small lumps are fine.
Heat a non-stick skillet or griddle over medium heat and grease lightly with butter or cooking spray.
Scoop 1/4 cup of batter for each pancake onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
Flip the pancakes and cook for another 2–3 minutes, or until golden brown and cooked through. Repeat with remaining batter.
To make the pumpkin maple syrup, combine the maple syrup, 2 tablespoons of pumpkin puree, and 1/4 teaspoon of cinnamon in a small saucepan.
Heat over low heat, stirring occasionally, until warmed through and well blended.
Serve the pancakes warm, topped with the pumpkin maple syrup.
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 2380 mg | 103% | |
| Total Carbohydrate | 301.9 g | 110% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 146.4 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 542 mg | 42% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1282 mg | 27% | |
*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.
