Saturday, October 4, 2025 · 86 Comments

Fluffy Pumpkin Pancakes with Cinnamon Syrup

Pumpkin pancakes stacked high, spiced right, and dripping in cinnamon syrup. Pour the coffee and call it a good morning.

Fluffy Pumpkin Pancakes Worth Waking Up For

When I start making my fluffy pumpkin pancakes, it’s basically my bat signal that fall is here. I’ve always been a pancake girlie, and this stack is one I look forward to every year.

The whipped egg whites are what take these pumpkin cinnamon pancakes from flat diner cakes to the tallest, loftiest stack. Then the cinnamon syrup seeps into every craggy edge, and suddenly breakfast tastes exactly like all October mornings should.

Why I Love This Recipe

Fluffy enough to brag about.
Pumpkin flavor is turned all the way up.
Leftover cinnamon syrup can be used on ice cream later.

Ingredients

What you need for pumpkin pancakes with cinnamon syrup:

All-purpose flour – pancake batter and thickens the syrup.
Granulated sugar – classic sweetener.
Light brown sugar – adds caramel flavor to the syrup.
Baking powder – the lift before the egg whites.
Cinnamon – the spice you’ll taste first and last.
Ginger + Nutmeg – spice duo.
Vanilla extract – in the batter and the syrup.
Pumpkin purée – the reason these pancakes exist.
Whole milk – smooths the batter.
Large egg – yolk for body, whites for lift.
Butter – melted in for flavor.
Water – the base for the syrup.

How to Make Pumpkin Pancakes with Cinnamon Syrup

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the syrup)
Start with the cinnamon syrup. Stir the sugars, flour, and cinnamon together in a small saucepan, then add the vanilla and water. Bring it to a boil, let it bubble for a minute, then pull it off the heat. Set it aside until the pancakes are ready.
Step Two (mix the dry and wet)
In one bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and ginger. In another, beat the yolk with milk, pumpkin, and vanilla, then slowly stir in the melted butter. Mix the wet into the dry until it looks like batter, not paste.
Step Three (fold in the fluff)
Whip the egg white until stiff peaks form and fold it into the batter. This is the move that makes your pumpkin pancakes puff tall on the plate.
Step Four (cook and serve)
Heat a greased griddle to medium-high (about 375°F/190°C). Scoop about ¼ cup (60 ml) batter for each pancake, cook until bubbles show and the edges look dry, then flip until golden. Stack them high, pour on the cinnamon syrup, and keep extras warm in a low oven if needed.

Recipe Tips

Little things that make a big difference with pumpkin pancakes:

Mix the dry and wet ingredients separately so the batter blends evenly.
Let the batter rest for 10 minutes. It hydrates the flour and makes the pancakes softer.
Beat the egg white to stiff peaks and fold it in gently so the air doesn’t deflate.
Use a ¼ cup (60 ml) scoop so every pancake cooks at the same pace.
Flip when bubbles show and the edges look set. That’s your cue they’re ready.
If you’re not using a griddle, a nonstick skillet works best. The pan is hot enough when a drop of water skitters across the surface.
Keep pumpkin pancakes on a rack in a 200°F (95°C) oven so they stay crisp instead of steaming limp in a stack.
Beating the egg white separately is what makes these pumpkin pancakes rise tall. If you want another trick for height, my secret to the fluffiest pancakes uses a boxed mix with yogurt and still turns out surprisingly tall.
If you’re planning ahead past fall, my chocolate pancakes are perfect for winter mornings, especially around Christmas.

Storage and Freezer

Make a batch now, stash it, and thank yourself later when fall mornings have you in the pumpkin mood.

Leftovers – Pancakes keep in the fridge for about 3 days. Heat them up and they taste like you just flipped them.
Freezing pancakes – Stack with parchment, slide into a freezer bag, and you’ve got breakfast on deck. Straight from frozen to toaster or oven works.
Syrup storage – The cinnamon syrup hangs out in the fridge for a month. Warm it up before pouring so it runs the way it should.

FAQs

Are there egg substitutes for the pumpkin pancakes?
You can use applesauce, mashed banana, or yogurt if you need an egg-free version. Just know they won’t puff up the way they do with whipped egg whites.
Can I adjust the spice levels?
Yes. Add more cinnamon, cut back the nutmeg, or keep it mild if that’s your style.
Can I make pumpkin cinnamon pancakes without baking powder?
Baking powder is what gives the pancakes lift. You can use baking soda with vinegar or buttermilk instead, but the texture won’t be quite the same.
Can I make the cinnamon syrup with less sugar?
Yes. Cut back the granulated sugar and the syrup will still come through strong with cinnamon.

More Fall Breakfasts

More ways to keep fall mornings spiced and sweet:

Butternut Squash Cinnamon Rolls with Cream Cheese Glaze – pillowy.
Pumpkin Crumb Coffee Cake – all the spices.
Streuseled Pumpkin Buttermilk Muffins – buttery topping.
Air Fryer Pumpkin Donut Holes – best with coffee.
Lightened-up Pumpkin Bread – easy and spiced.

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Fluffy Pumpkin Pancakes with Cinnamon Syrup

Print Recipe

5 from 15 votes

Fluffy Pumpkin Pancakes with Cinnamon Syrup

Fluffy pumpkin pancakes stacked with homemade cinnamon syrup for a fall breakfast worth freezing extras for.

Prep Time15

Cook Time20

Batter Resting Time10

Total Time45

Course: Breakfast, Brunch

Cuisine: American

Keyword: best pumpkin pancakes, cinnamon syrup for pancakes, Easy Pumpkin Pancakes with Homemade Cinnamon Syrup, Fall Breakfast Ideas, fall breakfast recipes, fluffy pumpkin pancakes, homemade cinnamon pancake syrup, pumpkin cinnamon pancakes, pumpkin pancake recipe, Pumpkin Pancakes

Servings:

Calories: 365kcal

Author: Cathy Pollak

Equipment

measuring cups and spoons For consistency.
mixing bowls Separate for dry and wet ingredients.
Griddle or nonstick, or cast iron skillet. For even cooking.
cooling rack So pancakes don't steam.
Saucepan For making the syrup.
hand mixer To beat the egg white for fluffy pancakes.

Ingredients

Cinnamon Syrup:

½ cup (100 grams) granulated sugar
½ cup (100 grams) light brown sugar
2 tbsps (16 grams) all-purpose flour
1 tsp (3 g) ground cinnamon
1 tsp (5 ml) vanilla extract
1 cup (250 ml) water

Pumpkin Pancakes:

1 cup (130 grams) all-purpose flour
½ cup (100 grams) granulated sugar
1¾ tsps (7 g) baking powder
½ tsp (1.5 g) ground cinnamon
¼ tsp (0.5 g) ground nutmeg
¼ tsp (0.5 g) ground ginger
1 large egg separated, room temperature
¾ cup (177 ml) whole milk
½ cup (122 g) pumpkin purée
½ tsp (2.5 ml) vanilla extract
½ cup (112 g) butter melted, slightly cooled

Instructions

For the cinnamon syrup, in a small saucepan combine sugars, flour, and cinnamon. Stir well, then add vanilla and water. Bring to a boil, stirring occasionally, then remove from heat and set aside until ready to use.
½ cup (100 grams) granulated sugar, ½ cup (100 grams) light brown sugar, 2 tbsps (16 grams) all-purpose flour , 1 tsp (3 g) ground cinnamon, 1 tsp (5 ml) vanilla extract , 1 cup (250 ml) water
For the pancakes, in a large bowl whisk together flour, sugar, baking powder, cinnamon, nutmeg, and ginger.
1 cup (130 grams) all-purpose flour, ½ cup (100 grams) granulated sugar, 1¾ tsps (7 g) baking powder, ½ tsp (1.5 g) ground cinnamon, ¼ tsp (0.5 g) ground ginger, ¼ tsp (0.5 g) ground nutmeg
In a medium bowl lightly beat the egg yolk. Add milk, pumpkin, and vanilla. Slowly stir in melted butter so it doesn’t cook the yolk. Mix into dry ingredients just until combined.
1 large egg, ¾ cup (177 ml) whole milk, ½ cup (122 g) pumpkin purée, ½ tsp (2.5 ml) vanilla extract, ½ cup (112 g) butter
In another bowl beat the egg white until stiff peaks form, then gently fold into the batter.
Heat a greased griddle or skillet over medium-high heat (about 375°F/190°C). Pour about ¼ cup (60 ml) batter for each pancake. Cook until bubbles form and edges look dry, then flip and cook until golden.
Serve with warm cinnamon syrup, or keep pancakes warm on a rack in a 200°F/95°C oven.

Notes

Nutrition information is calculated for three pancakes with approximately one tablespoon (15 ml) of cinnamon syrup.
For a sweeter breakfast, add more syrup when serving.
Pancakes can be made ahead and frozen; reheat from frozen in the toaster or oven.
The syrup keeps in the refrigerator for up to one month. Warm before serving.

If you’re making these fluffy pumpkin pancakes with cinnamon syrup, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts

Fluffy Pumpkin Pancakes with Cinnamon Syrup

Amount Per Serving (180 g)

Calories 365 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 10g63%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 100mg33%

Sodium 280mg12%

Potassium 210mg6%

Carbohydrates 46g15%

Fiber 1g4%

Sugar 25g28%

Protein 6g12%

Vitamin A 6500IU130%

Vitamin C 2mg2%

Calcium 150mg15%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made these Fluffy Pumpkin Pancakes with Cinnamon Syrup? I’d love to hear how they turned out – leave a comment below and let me know.

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Comments

5 from 15 votes