Fluffy Pumpkin Pancakes with Cinnamon Syrup

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

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

Prep Time 15

Cook Time 20

Batter Resting Time 10

Total Time 45

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.

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