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Pumpkin Spice Pancakes with Cinnamon Syrup

Would you have gotten up earlier if you knew these were waiting for you?  Better late than never I guess.  It would be hard for me to stay asleep with the smells of cinnamon, ginger and nutmeg wafting through the air.

These Pumpkin Spice Pancakes with Cinnamon Syrup will quickly disappear at the breakfast table.  Serve with a side of bacon and your family will be eating out of your hands the rest of the day.

I have been making these pancakes for years but always used maple syrup.  However, when I saw this cinnamon syrup I knew I had to try it over my beloved pancakes.  I’m glad I did, it was the perfect accompaniment.

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Let’s get to work…

For the pancakes you will need: All-purpose flour, granulated sugar, baking powder, egg, milk, pumpkin puree, butter, vanilla extract, ground cinnamon, ground ginger and ground nutmeg.

In a large bowl, combine 1 cup all-purpose flour, 1/2 cup sugar, 1-3/4 teaspoons baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground ginger.



In a medium bowl, lightly beat one egg yolk with a fork.  Add 3/4 cup milk, 1/2 cup pumpkin puree and 1 teaspoon vanilla; mix well.   Add 1 stick melted butter.  If the butter is hot, add it slowly or you will cook your egg yolk.  Stir this mixture into dry ingredients, just until combined.

In another bowl, beat egg white until stiff peaks form.

Gently fold egg white into batter.


Heat a griddle or large skillet over medium heat and grease lightly with vegetable oil.  For each pancake, spoon about 1/4 cup batter onto the hot griddle.  Cook until bubbles appear on the surface and the edges look dry.  Turn over and cook until golden brown.  Serve immediately with cinnamon syrup or transfer pancakes to a baking sheet and keep warm in a 200 degree oven.

For the cinnamon syrup you will need: Granulated white sugar, brown sugar, all-purpose flour, vanilla extract and ground cinnamon.  Ingredients not shown: Water.


In a saucepan combine 1/2 white sugar, 1/2 cup brown sugar, 2 Tablespoons all-purpose flour, 1-1/4 teaspoon ground cinnamon.  Stir dry ingredients together.  Add 1 teaspoon vanilla extract and 1 cup water.  Bring to a boil, stirring occasionally.  Remove from heat until you are ready to use. 

I will never buy Aunt Jemima again.

Slather the syrup over the pancakes.


Yeah.

Note to self, “Go do at least 3,000 sit-ups”.

Pumpkin Spiced Pancakes

1 cup all-purpose flour
1/2 cup granulated white sugar
1-3/4 teaspoons baking powder
1 egg, separated
3/4 cup milk
1/2 cup pumpkin puree
1/2 cup butter, melted (1 stick)
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg

In a large bowl, 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.  If the butter is hot, add it slowly or you will cook your egg yolk.  Stir this mixture into dry ingredients, just until combined.

In another bowl, beat egg white until stiff peaks form.  Gently fold egg white into batter.

Heat a griddle or large skillet over medium heat and grease lightly with vegetable oil.  For each pancake, spoon about 1/4 cup batter onto the hot griddle.  Cook until bubbles appear on the surface and the edges look dry.  Turn over and cook until golden brown.  Serve immediately with cinnamon syrup or transfer pancakes to a baking sheet and keep warm in a 200 degree oven.

Cinnamon Syrup

1/2 cup granulated white sugar
1/2 brown sugar
2 Tablespoons all-purpose flour
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup water

In a saucepan combine white sugar, brown sugar, all-purpose flour and cinnamon.  Stir dry ingredients together.  Add vanilla extract and water.  Bring to a boil, stirring occasionally.  Remove from heat until you are ready to use. 

Comments

  1. 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.

    Reply

  2. 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!

    Reply

  5. 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!

    Reply

  6. 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!

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  15. 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!

    Reply

  18. 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.

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  20. 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!

    Reply

  21. 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

    Reply

  24. 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!

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  25. 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 ?

    Reply

  34. 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!

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  44. 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.

    Reply

  53. 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.

    Reply

  54. 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!

    Reply

  66. 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, its a female chef’s dream come true!

    Reply

  72. 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!

    Reply

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