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Easy Pumpkin Pancakes with Homemade Cinnamon Syrup

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 easy homemade syrup recipe is perfect for pumpkin recipes. This is a great fall breakfast idea.
Course Breakfast
Cuisine American
Keyword Easy Pumpkin Pancakes with Homemade Cinnamon Syrup, Fall Breakfast Ideas, Pumpkin Pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 9 4" pancakes
Calories 212kcal
Author Cathy

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

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.

Nutrition

Calories: 212kcal | Carbohydrates: 24.1g | Protein: 3.2g | Fat: 11.6g | Saturated Fat: 7.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.9g | Cholesterol: 49.9mg | Sodium: 103mg | Potassium: 27.3mg | Fiber: 0.8g | Sugar: 12.5g | Vitamin A: 38.4IU | Vitamin C: 0.9mg | Calcium: 5.5mg | Iron: 4.6mg