Pumpkin Pancakes with Cinnamon Syrup Recipe
Deliciously fluffy pumpkin pancakes infused with warm spices and served with a rich cinnamon syrup. Perfect for a cozy fall breakfast, these pancakes combine canned pumpkin, cinnamon, and allspice to create a comforting flavor, complemented by a smooth homemade cinnamon syrup that adds the perfect touch of sweetness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Pancakes
- 1 cup all-purpose flour
- 1 1/2 tablespoons light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/2 cup canned pumpkin
- 1 large egg
- 1 tablespoon oil
- 1 tablespoon vinegar
Cinnamon Syrup
- 1/2 cup butter (1 stick)
- 1 cup granulated sugar
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
Instructions
- Prepare the pumpkin batter: In a bowl, whisk together the milk, canned pumpkin, egg, oil, and vinegar until smooth and fully combined.
- Combine dry ingredients: In a separate bowl, mix together the flour, light brown sugar, baking powder, baking soda, ground allspice, ground cinnamon, and salt.
- Mix batter: Gradually stir the dry ingredient mixture into the pumpkin liquid mixture just until combined; avoid overmixing to ensure fluffy pancakes.
- Cook the pancakes: Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop approximately 1/4 cup of batter for each pancake onto the hot surface. Cook until bubbles form and edges look set, then flip and cook until both sides are golden brown. Serve hot.
- Make the cinnamon syrup: In a large saucepan over medium heat, melt the butter. Stir in the granulated sugar, buttermilk, vanilla extract, and ground cinnamon until the mixture is smooth. Bring the mixture to a boil, then reduce heat and simmer for 2 minutes while stirring constantly.
- Finish the syrup: Add the baking soda to the simmering mixture. The syrup will foam up — stir continuously and cook for an additional 30 seconds before removing from heat.
- Cool and serve: Allow the cinnamon syrup to cool for at least 10 minutes; it will thicken as it cools. Pour over the pancakes and enjoy. Store leftover syrup in an airtight container in the refrigerator for up to two weeks.
Notes
- Use canned pumpkin, not pumpkin pie filling, for best results.
- Do not overmix the pancake batter to keep them light and fluffy.
- The vinegar reacts with baking soda to help the pancakes rise.
- The cinnamon syrup can be made ahead and stored refrigerated.
- Reheat syrup gently before serving if chilled.
- Adjust the spices according to your preference for a milder or stronger flavor.
