Quick and simple Pumpkin Pancakes with DIY Cinnamon Syrup are extra fluffy and made entirely from scratch. Whip them up using basic ingredients for a flavorful fall breakfast. The homemade syrup is an ideal match for pumpkin dishes, making both a fantastic fall breakfast option.
Waking up your family or out of town guests to the aroma of pumpkin pancakes is a power move (flex) —the type of subtle brag that benefits everyone. The tempting scents of cinnamon, ginger, and nutmeg will make staying in bed for anyone a real challenge.
Related: Pumpkin Crumb Coffee Cake
Why You’ll Love These Pancakes
- They are perfectly fluffy, with a crispy edge, with true pumpkin flavor that shines through.
- These pancakes satisfy all the fall cravings, with their spiced flavor, it’s autumn on your plate.
- The homemade syrup is wildly delicious and easy to make.
Fresh and Pantry Ingredients
Granulated Sugar, Light Brown Sugar, All-Purpose Flour: Sweetens and thickens the syrup for a rich texture.
Cinnamon: Infuses warm and aromatic spice.
Vanilla Extract: Adds sweet and fragrant notes.
Water: Creates the liquid base for the desired syrup consistency.
All-Purpose Flour: Forms the pancake batter structure.
Granulated Sugar: Balances flavors with sweetness.
Baking Powder: Acts as a leavening agent for fluffiness.
Cinnamon, Ginger, Nutmeg: The warm and comforting fall spices we all want!.
Egg (Separated): Yolk adds richness, while whipped egg white contributes to a light texture.
Whole Milk: Adds moisture for a tender texture.
Pumpkin Puree: Imparts pumpkin flavor and color.
Vanilla Extract: Adds sweetness and fragrance.
Butter: Enhances richness and flavor.
- Use whole wheat flour or a gluten-free flour blend for a healthier option.
- Customize spice levels (adding more or less) or try a pumpkin spice blend for convenience.
- Choose almond milk, soy milk, or any non-dairy alternative.
- Swap out pumpkin for mashed sweet potato or butternut squash.
- Experiment with other extracts like coconut or hazelnut.
- Use coconut oil or a vegan butter substitute for a dairy-free option.
How To Make 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.
Cinnamon Syrup Variations:
- Fruit Infusion: Add a burst of flavor and texture with berries, apples, or citrus zest.
- Spiced Twist: Include a pinch of cloves or allspice for a spicier syrup profile.
- Maple Cinnamon: Combine with maple syrup for a mashup of flavors.
- Lemon Vanilla: Squeeze fresh lemon juice and add a hint of lemon zest for a citrusy kick.
Pumpkin Pancake Variations:
- Chocolate Chip: Sprinkle in chocolate chips for a decadent touch. Pumpkin and chocolate are one of my favorite combos.
- Pecan Crunch: Toss in chopped pecans or walnuts for added texture.
- Cream Cheese Swirl: Swirl in cream cheese for a creamy and tangy surprise.
- Gingerbread Fusion: Increase the ginger flavor and add molasses for a gingerbread twist.
- Always mix the dry ingredients and the wet ingredients together in separate bowls before combining them.
- Using a griddle to make 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 the batter a chance to rest; about ten minutes is good.
- Separating the egg and beating the egg white separately is what makes your pancakes extra fluffy.
- Do not overmix the batter or pancakes will turn out tough.
- Use a 1/4 cup measuring cup to pour out pancake batter so 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 flipping them over.
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.
Frequently Asked Questions (FAQs)
Can I make the cinnamon syrup ahead of time. Yes. Prepare the syrup in advance and store it in an airtight container in the refrigerator. Just reheat it gently before serving.
Can I freeze the pumpkin pancakes? Yes, you can freeze them in a single layer and then store them in a freezer bag. Reheat in a toaster or oven for a quick and convenient breakfast.
Are there any egg substitutes for the pancakes? You can use applesauce, mashed banana, or yogurt as egg replacements for a vegan or egg-free version.
Can I adjust the spice levels in the pancakes? Feel free to customize the cinnamon, ginger, and nutmeg quantities to suit your taste preferences. Add more or less for a milder or bolder flavor.
Can I make the pancakes without baking powder? While baking powder contributes to the fluffiness, you can substitute it with a mixture of baking soda and vinegar or buttermilk for leavening.
Can I make the syrup with less sugar? Yes, you can adjust the sugar levels to your liking. Experiment with reducing the amount of granulated sugar for a lighter version.
More Pumpkin Breakfast Recipes
- Streuseled Pumpkin Buttermilk Muffins
- Pumpkin Brown Sugar Muffins
- Pumpkin Chocolate Chip Coffee Cake
- Brown-Butter Pumpkin Spiced Belgian Waffles
- Creamy Pumpkin Smoothies
- Pumpkin Donuts
- Pumpkin Cream Cold Brew
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Pumpkin Pancakes with Homemade Cinnamon Syrup
Cinnamon Syrup Ingredients:
Pumpkin Pancake Ingredients:
- 1 cup (130 grams) all-purpose flour
- 1/2 cup (100 grams) granulated 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
How to Make 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.1/2 cup (100 grams) granulated 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
How to Make Pumpkin Pancakes:
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg and ginger.1 cup (130 grams) all-purpose flour, 1/2 cup (100 grams) granulated sugar, 1-3/4 tsps baking powder, 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg
- 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.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
- 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.
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,
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. For optimal outcomes when preparing these pumpkin pancakes, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
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