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.

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.


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. 

Post a Comment


  1. Kim 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.

  2. Barbie with a T 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!

  3. Leslie 3

    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

  4. I may as well eat those on the treadmill.

  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!

  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!

  7. Fran 7

    Suddenly my bowl of cereal looks very unappetizing!

    Thanks for the recipe.


  8. 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…

  9. Bunny 9

    WOW this is a seriously good looking stack of pancakes! Great recipe!

  10. Katrina 10

    Wow! Yum! Kinda bummed that I just finished eating breakfast (oatmeal) when I saw this! Woulda/coulda, will for sure another day. Looks divine!

  11. Cathy 11

    This recipe works perfectly in a waffle iron.

  12. ELRA 12

    Absolutely, even if that mean I have to do 3,000 sit- ups

  13. 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 !

  14. I even had lunch and would still eat those. Nothing wrong with 2 breakfasts, right?

  15. Biz 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!

  16. Kiki 16

    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!

  17. when I feel better I will eat them.
    but not today…

  18. KathyB. 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.

  19. Alisa 19

    Are you trying to kill me? Seriously? Oh well, at least I’ll die happy. And fat. Very fat.

  20. Teri 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!

  21. dawn 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

  22. Oh………

    Pancakes. They’re what’s for supper……..!

    I can’t wait to try these! Thanks!

  23. Oh yeah–those look great! And the cinnamon syrup sounds like the perfect compliment to them!!

  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!

  25. KathyB. 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 ?

  26. Trisha 26

    Oh Yum! I am keeping this recipe and maybe my mother can help me make it when she is here for Thanksgiving!

  27. This we have to try.

  28. This I have to try!

  29. Lori 29

    Great touch with those egg whites! Looks great!

  30. katie 30

    Wow, I thought the cinnamon syrup was going to be caramel sauce! Those look truely decadent.

  31. Becky 31

    Wherever do you find all these delicious recipes?
    Or is that a secret?

  32. Dragon 32

    Oh wow! I would get up early for these even though I love sleeping in. :)

  33. I could not wait! We had these babies for breakfast! Oh so good girl.. So good!! Yum…

  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!

  35. 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?

  36. Oh sweet mercy…those look sooo good!! YUM!

  37. 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.

  38. Holy Moly! Those look like some killer pancakes! And that syrup looks amazing. I’m drooling!

  39. Those look yummy!

  40. Pam 40

    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.

  41. Am drooling here!!

  42. Laura 42

    This is another one I saving.
    I am making the pumpkin cake tonight for my parents.
    Can’t wait.
    Love pumpkin.

  43. grace 43

    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.

  44. Bren 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.

  45. Katie 45

    These make me want to lick the screen they look so good!

  46. OMG! I think I have to get up off the couch and make those NOW!

  47. tipper 47

    Perfect for this time of year! Yum!

  48. Liz C. 48

    Totally decadent!

  49. pam 49

    I would have gotten up in the middle of the night for those!

  50. Flea 50

    Oh my. We’re having this for dinner tomorrow night. I have pumpkin in the freezer from last fall’s great pumpkin debacle. How scrumptious – thank you!

  51. vanessa 51

    ugh these look SOOOOO GOOD, I don’t want my dinner anymore, I WANT THESE!!

  52. 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!

  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.

  54. maris 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!

  55. sharon 55

    Oh boy. These look incredible. I definitely want to try making these with the beaten egg whites and divine syrup!!

  56. I’m seriously considering becoming a lurker since all I can ever come up with is “yum”. YUM!

  57. Deborah 57

    I’ve been wanting to make pumpkin pancakes, but haven’t yet. That syrup sounds amazing!

  58. ingrid 58

    HOLY COW!!

  59. M Ayers 59

    Those look sinfully yummy. My goodness!


  60. M Ayers 60

    Those look sinfully yummy. My goodness!


  61. Lo 61

    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!

  62. !!! ooooh !!!

    cinnamon syrup??? oh god, i’m drooling.
    and what’s better than that to smother pumpkin pancakes with?

    i’m in love!

  63. Egghead 63

    Funny I just tried that cinnamon syrup last weekend. It is to die for. Those pancakes look wonderful and I have TON of pumpkin in the freezer.

  64. Kevin 64

    What a nce way to wake up in the morning!

  65. 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!

  66. Kelsey 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!

  67. Christina 67

    your pancakes look incredible! perfect brown crunchy circles on the edge. i wish wish wish someone would wake me up with these!

  68. Donalyn 68

    Cathy – however did you know that I’ve been looking for a pumpkin pancake recipe – these look fantastic!

  69. Teresa 69

    I would seriously consider serving this as a dessert.

  70. Connie Mosel 70

    I can hardly wait to try these. They sound delicious!

  71. This syrup is delicious on ice cream! Just polished some off!

  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!


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