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Easy Pumpkin Pancakes with Homemade Cinnamon Syrup

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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:

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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:

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Stack of pancakes with syrup pouring.
Print Recipe
5 from 19 votes

Easy Pumpkin Pancakes with Homemade Cinnamon Syrup

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 easy homemade syrup recipe is perfect for pumpkin recipes. This is a great fall breakfast idea.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Easy Pumpkin Pancakes with Homemade Cinnamon Syrup, Fall Breakfast Ideas, Pumpkin Pancakes
Servings: 9 4" pancakes
Calories: 212kcal
Author: Cathy

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

Nutrition for Cinnamon Syrup:
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.

Nutrition

Nutrition Facts
Easy Pumpkin Pancakes with Homemade Cinnamon Syrup
Amount Per Serving
Calories 212 Calories from Fat 104
% Daily Value*
Fat 11.6g18%
Saturated Fat 7.1g44%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2.9g
Cholesterol 49.9mg17%
Sodium 103mg4%
Potassium 27.3mg1%
Carbohydrates 24.1g8%
Fiber 0.8g3%
Sugar 12.5g14%
Protein 3.2g6%
Vitamin A 38.4IU1%
Vitamin C 0.9mg1%
Calcium 5.5mg1%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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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!

    Reply

  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.

    Reply

  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!

    Reply

  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!

    Reply

  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

  52. 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

  53. 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. 5 stars
    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!

    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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