Easy Pumpkin Pancakes with Homemade Cinnamon syrup are extra fluffy and made from scratch. These pumpkin pancakes and syrup are made from everyday ingredients and the easy answer to a flavor packed fall breakfast. The homemade syrup recipe is the perfect pairing for pumpkin recipes and both are a great fall breakfast idea.
Would you get up earlier or jump out of bed immediately if you knew these Easy Pumpkin Pancakes with Homemade Cinnamon Syrup were waiting for you? How hard would it be for you to stay asleep, with the aromas of cinnamon, ginger and nutmeg wafting down the hallway?
As you can imagine, these pumpkin pancakes are going to disappear at the breakfast table almost immediately, so you’ll want to get there quick. Nothing beats the crispy edge of a pumpkin pancake. The homemade syrup, made with a handful of pantry ingredients will make you wonder why you have never considered making your own syrup before.
Serve this fall pancake breakfast with a side of bacon and steaming cup of hot coffee before a trip to the pumpkin patch or apple farm.
Still Looking For Pumpkin Breakfast Recipes? Try these:
- Streuseled Pumpkin Buttermilk Muffins
- Pumpkin Brown Sugar Muffins
- Pumpkin Chocolate Chip Coffee Cake
- Brown-Butter Pumpkin Spiced Belgian Waffles
- Creamy Pumpkin Smoothies
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Proper Griddle Temperature For Cooking Pancakes
Whether you have a griddle built into your stove or an electric griddle, being able to control the temperature is key when it comes to making good pancakes.
Start by heating your griddle to 375 degrees F. It might take ten minutes or so to get to this temperature. Once you add your pancakes, turn the griddle down to 360 degrees F to keep your pancakes from burning.
How To Keep Pancakes Warm
Do not cover pancakes with aluminum foil to keep them warm. Under the foil the pancakes will steam, becoming limp and lose all the amazing crispy edges you just achieved on the griddle.
- Preheat oven to 200 degrees F
- Place pancakes on a wire rack inserted into a baking tray. This allows the warm air to travel under the pancakes and keep them warm without steaming
- Do not place pancakes on top of each other
How To Make Easy Homemade Pumpkin Pancakes
- Combine dry ingredients together in a bowl
- Beat egg yolk and combine with other wet ingredients, making sure to add the hot butter slowly
- Combine wet ingredients with dry ingredients, combining only until mixed
- Beat egg white until stiff peaks form and fold into pumpkin batter
- Prepare griddle
- Add pancake batter in quarter cup increments, cooking until bubbles appear before flipping them
- Serve immediately or keep warm in the oven until ready to serve
This is going to be the BEST breakfast you have this fall!
Tips For Making the Best Tasting Pumpkin Pancakes
- Always mix the dry ingredients and the wet ingredients together in separate bowls before combining them.
- Using a griddle to making perfect pancakes is key. This allows you to control the temperature and turn it down slightly once the pancakes begin cooking. If you do not have a griddle, make pancakes in a cast iron skillet for best results.
- Give batter a chance to rest; about ten minutes is good.
- Separating the egg and beating the egg white separately makes your pancakes extra fluffy.
- Do not overmix the batter or they will turn out tough.
- Use a 1/4 cup measuring cup to pour out pancake batter so that each pancake is consistent in size.
- Look for bubbles on top and light browning around the edges before flipping your pancakes over.
- Do not let the griddle get too hot or the pancakes will burn.
- Do not press down on the pancakes before cooking.
Still Looking For Fall Breakfast Ideas? Try these:
- The Best 5-Ingredient Sausage Gravy for Biscuits
- Ham and Biscuits with Red Eye Gravy
- Sausage and Sweet Potato Hash
- Maple-Bacon Waffle Bread Pudding
- Cranberry-Orange Coffee Cake
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Easy Pumpkin Pancakes with Homemade Cinnamon Syrup
Ingredients
Cinnamon Syrup:
- 1/2 cup (100 grams) granulated white sugar
- 1/2 cup (100 grams) light brown sugar
- 2 tbsps (16 grams) all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp (5 ml) vanilla extract
- 1 cup (250 ml) water
Pumpkin Pancakes:
- 1 cup (130 grams) all-purpose flour
- 1/2 cup (100 grams) granulated white sugar
- 1-3/4 tsps baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 large egg, separated, room temperature
- 3/4 cup (177 ml) whole milk
- 1/2 cup (122 g) pumpkin puree
- 1/2 tsp vanilla extract
- 1/2 cup (112 g) butter, melted, slightly cooled
Instructions
Cinnamon Syrup:
- For the cinnamon syrup, in a small saucepan, combine sugars, flour and cinnamon. Stir together until well combined. Add vanilla extract and water. Bring to a boil, stirring occasionally. Remove from heat until you are ready to use. This will keep up to a month in the refrigerator if you have extra.
Pumpkin Pancakes:
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg and ginger.
- In a medium bowl, lightly beat egg yolk with a fork. Add milk, pumpkin puree and vanilla. Mix well. Add melted butter very slowly while stirring so you do not cook your egg yolk. Stir this mixture into dry ingredients, just until combined. Do not overmix.
- Heat a griddle or large skillet over medium high heat (I set my griddle to 375 degrees F) and grease lightly with vegetable oil. For each pancake, spoon roughly 1/4 cup batter onto the hot griddle. Cook until bubbles appear on the surface and the edges look dry. Carefully flip over and cook until bottom side is golden brown. Serve immediately with cinnamon syrup or transfer pancakes to a baking sheet with a wire rack and keep warm in a 200 degree F oven.
- In another bowl or in the bowl of a stand mixture, beat egg white until stiff peaks form. Gently fold egg white into batter. (I prefer to beat egg whites to a stiff peak with a stand mixer, it's so much easier. This is what makes your pancakes extra fluffy.)
Notes
Serving Size: 1 Tablespoon
Calories: 52 kcal
Carbohydrates: 13.2 g
Protein: 0.1 g
Fat: 0 g
Sodium: 1.8 mg
Potassium: 9.1 mg
Fiber: 0.1 g
Sugar: 12.3 g
Calcium: 6.8%
Iron: 0.1% Nutrition for pancakes only are in the nutrition table below. Keep your pancakes warm in the oven on a baking sheet with a wire rack inserted. This prevents the pancakes from steaming and the edges will remain crispy. Do not stack the pancakes on top of each other.
Kim says
No joke, I am sitting here with a cup of coffee rubbing my eyes trying to wake up when up pops your “wake up sleepy head”. The best part is this is my favorite pancake and as soon as my weight comes off, this is what I decided Yesterday that I was treating myself to via Pancake house. Now, I am going to treat myself via Noble Pig. These look better and thanks for the recipe, Cathy.
Barbie with a T says
I wonder if this batter would do in a waffle iron? Those flavors just seem to be the perfect combination. We always add pecans to our batter, and I think they would also add some additional pizazz. We are going to try that as waffles and if we mess it up, we will make the pancakes next time. Thanks for the Thanksgiving breakfast tip. That could have been your potato ho entry!
Leslie says
I will be having a sleep over at your house next weekend..and I expect to have these brought up to me in bed on a cute little try with a flower and freshly squeezed OJ!!! LOL
Mental P Mama says
I may as well eat those on the treadmill.
Jenni in KS says
I have a pumpkin pancake recipe that I’ve been using for several years. It’s my favorite pancake recipe, but it’s different from this one. I think I’ll have to do a taste test:o) I’m definitely trying the cinnamon syrup!
Suzette says
OMG! I have GOT to make these for my holiday guests! My daughter loves anything pumpkin. I had planned to make the pumpkin cake for her this weekend. Maybe these will be the Thanksgiving weekend surprise. Gorgeous!
Fran says
Suddenly my bowl of cereal looks very unappetizing!
Thanks for the recipe.
Fran
Jennifer says
Those make the belgian waffle I just had for breakfast look like a Pop Tart. I’m gaining weight just looking at the pictures of them…
Bunny says
WOW this is a seriously good looking stack of pancakes! Great recipe!
Katrina says
Wow! Yum! Kinda bummed that I just finished eating breakfast (oatmeal) when I saw this! Woulda/coulda, will for sure another day. Looks divine!
Cathy says
This recipe works perfectly in a waffle iron.
ELRA says
Absolutely, even if that mean I have to do 3,000 sit- ups
Loving Annie says
Thin pancakes with hot melted butter and syrup are just about one of my favorite breakfasts ! Well, then there are egg & cheese souffles too 🙂
Have a great Sunday, Cathy !
clumbsycookie says
I even had lunch and would still eat those. Nothing wrong with 2 breakfasts, right?
Biz says
Oh, those look good! I like the egg white part – must make them really fluffy!
My step-son loves all things cinnamon, he’s not a syrup fan, but maybe this will convince him! Thanks for the recipe!
Kiki says
Wow! I can’t wait to make. We are big waffle eaters in my house & I’ve tried a prepackaged pumpkin pancake mix, but home made is always best!
Karen Deborah says
when I feel better I will eat them.
but not today…
KathyB. says
Wow! That is a breakfast that will carry over into lunch! When my kids were little I would make huge batches of pancakes for dinner ( when Hubby worked swing shift ) and they loved having pancakes….I am wondering though, even with all you do, starting a vineyard/winery, keeping up with your 2 hooligans and just being very busy, how do you stay so tiny with such great and filling meals ? I can see the men folk must be VERY happy with all your skills.
Alisa says
Are you trying to kill me? Seriously? Oh well, at least I’ll die happy. And fat. Very fat.
Teri says
Looks so yummy, I can imagine if we had “Smell-O-Vision” that would really put this way over the top! I would love to try this… wonder if it would be too much if I added crushed pecans to the syrup?
As always, your photos are amazing!
dawn says
there have been a lot of us food-bloggers eating pumpkin pancakes lately.
I need to try that cinnamon syrup. It looks so different and thick, thank goodness.
When I made my pancakes I could get my hubby to do anything for me that day: help with the yard, the laundry, re-arrange shelving, etc.. It was great!! LOL
Tater Mama says
Oh………
Pancakes. They’re what’s for supper……..!
I can’t wait to try these! Thanks!
Jennifer says
Oh yeah–those look great! And the cinnamon syrup sounds like the perfect compliment to them!!
RecipeGirl says
Of course these look amazing. Even at 1 in the afternoon!
I thought of you today when we went to BevMo and came home with about 16 bottles of wine… they were having a buy one get the next for 5 cents sale. Couldn’t resist that!
KathyB. says
Those would make a meal any time of the day. When my kids were little and Hubby worked swing shift I would make huge batches of pancakes for dinner…..their favorite dinner too. And pancakes are economical, tasty, and filling ! What’s not to love about them. You have even made them seasonal .
One question, again, how do you stay so tiny ?
Trisha says
Oh Yum! I am keeping this recipe and maybe my mother can help me make it when she is here for Thanksgiving!
Dr. John says
This we have to try.
Dr. John says
This I have to try!
Lori says
Great touch with those egg whites! Looks great!
katie says
Wow, I thought the cinnamon syrup was going to be caramel sauce! Those look truely decadent.
Becky says
Cathy,
Wherever do you find all these delicious recipes?
Or is that a secret?
Dragon says
Oh wow! I would get up early for these even though I love sleeping in. 🙂
Andi Sexton (rrlscrapgal) says
I could not wait! We had these babies for breakfast! Oh so good girl.. So good!! Yum…
Auds at Barking Mad says
I’ve just gotten around to saying hello. Have seen you here and there around the blogosphere and never been brave enough to come out of lurkdom until now. These pancakes look wonderful! I have to say though, I’m with Mental P Mama…I might as well eat these one the treadmill!
Blond Duck says
Oh sweet heavens. I’m in love. I’m in heaven. I’m drooling. I really need a pumpkin pancake. Can I come over for breakfast?
Blond Duck says
Oh sweet mercy…those look sooo good!! YUM!
Stacey Snacks says
How many kids do you have? 10?
That’s a lot of pancakes lady!
I am not a pancake lover. Just eggs for me please. You can make me a dozen with some of that yummy cinnamon syrup.
Stacey
Susan at Sticky,Gooey,Creamy,Chewy says
Holy Moly! Those look like some killer pancakes! And that syrup looks amazing. I’m drooling!
TSannie/annbb says
Those look yummy!
Pam says
I am so glad you tried the syrup – isn’t it amazing! I want to try your version of the pumpkin pancakes…they look tasty.
Divya Vikram says
Am drooling here!!
Laura says
This is another one I saving.
I am making the pumpkin cake tonight for my parents.
Can’t wait.
Love pumpkin.
grace says
i would do 300,000 sit-ups if it meant consuming massive quantities of that syrup. a thicker, more glorious drizzle i have never seen.
Bren says
ur such a tease! great pics, of course. who is the vanilla by? neat bottle. i’m into this vanilla collecting thing. and i want a big ol batch of the pancakes… really. damn delish.
Katie says
These make me want to lick the screen they look so good!
Justopia says
OMG! I think I have to get up off the couch and make those NOW!
tipper says
Perfect for this time of year! Yum!
Liz C. says
Totally decadent!
pam says
I would have gotten up in the middle of the night for those!
vanessa says
ugh these look SOOOOO GOOD, I don’t want my dinner anymore, I WANT THESE!!
jennyonthespot says
You may not believe me when I tell you this… but this little post brought tears to me eyes.
I want to cook. I want to cook THIS!
Debbie in CA : ) says
My blog feeder went to sleep over the weekend and I missed this post! My stomach is growling just looking at the delish pics. Cinnamon syrup? Never thought of it! Must try it. Tonight we have chicken soup, homemade bread, and sweet potato pie. Maybe pumpkin pancakes will appear on the menu for tomorrow . . . hmmmmmm.
maris says
Wow…this looks like the most unbelievable breakfast. I’ve been wanting to make pumpkin pancakes for ages but I don’t know how much more pumpkin I can get away with on my blog :o) I can’t get enough!
Flea says
Oh my. We had these for dinner for dinner and they were absolutely perfect!
imbeingheldhostage says
I’m seriously considering becoming a lurker since all I can ever come up with is “yum”. YUM!
sharon says
Oh boy.These were incredible. The beaten egg whites and divine syrup put this over the top!
Deborah says
I’ve been wanting to make pumpkin pancakes, but haven’t yet. That syrup sounds amazing!
ingrid says
HOLY COW!!
M Ayers says
Those look sinfully yummy. My goodness!
Monique
M Ayers says
These were sinfully yummy. These will be on repeat in my kitchen.
Lo says
I’ve been short on time for blog reading lately, so I’m a bit late to the party. But, this looks fabulous. Cinnamon syrup rocks!
kimberleyblue says
!!! ooooh !!!
cinnamon syrup??? oh god, i’m drooling.
and what’s better than that to smother pumpkin pancakes with?
i’m in love!
Kevin says
What a nce way to wake up in the morning!
Egghead says
I just tried that cinnamon syrup last weekend. It is to die for. The pancakes were the perfect complement. Just yum!
claudia (cook eat FRET) says
holy pancakes
ok – i’ve not been in awhile
and this is 3 in a row
the salad, the pumpkin creme brulee
these pancakes
you are my hero, i tell you!
Kelsey says
Hi Cathy! I’m a college student who adores cooking, and I found your blog a few months ago through Stumble Upon. My friends and I decided to have a pre-Thanksgiving girly brunch today (complete with mimosas) so I made these in the waffle iron. They were amazing!!! All your recipes are simple,elegant,and delicious. I’m so glad I found this site, it’s a female chef’s dream come true!
Christina says
your pancakes look incredible! perfect brown crunchy circles on the edge. i wish wish wish someone would wake me up with these!
Donalyn says
Cathy – however did you know that I’ve been looking for a pumpkin pancake recipe – these look fantastic!
Teresa says
I would seriously consider serving this as a dessert.
Connie Mosel says
I could hardly wait to try these and they were as delicious as they look. And that syrup…just wow.
Andrea Zenner says
This syrup is delicious on ice cream! Just polished some off!
Kristen S. says
Just a quick FYI… If using fresh pumpkin, not canned, add a little extra flour. About 1/4 cup. Fresh is moister than canned and throws off the wet-dry ratio, making for a runny batter.
Great recipe otherwise though!
lisa says
my mouth is actually watering reading this! you had me at cinnamon syrup
Cathy says
Enjoy.
Lauren Kelly says
I added chocolate chips for my kids and they were AMAZING!
Cathy says
That is such a good idea!
Laura says
These were sooo good! I made the syrup with coconut sugar and it was delicious!
Cathy says
That’s awesome to hear.
Toni says
Thank you so much for the tips! My family really loved this!
Cathy says
So glad to hear it. They really do help make a difference.
Lindsay Cotter says
The best way to wake up on a crisp fall morning is coming to a breakfast table with these pumpkin pancakes on them! So good!!
Cathy says
I agree with you there!