Pumpkin Pancakes with Homemade Cinnamon Syrup

Pumpkin Pancakes with Homemade Cinnamon Syrup

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.

Course Breakfast

Cuisine American

Keyword Easy Pumpkin Pancakes with Homemade Cinnamon Syrup, Fall Breakfast Ideas, Pumpkin Pancakes

Prep Time 15

Cook Time 15

Total Time 30

Servings 4" pancakes

Calories 212kcal

Author Cathy Pollak

Equipment

Ingredients

Cinnamon Syrup Ingredients:

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

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

Instructions

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.

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.

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.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition