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.
- 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.)
- 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.
Notes
Serving Size: 1 TablespoonÂ
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.
