Pumpkin Pancakes
User Reviews
5
Pumpkin Pancakes
Description
This recipe brings together all-purpose flour, baking powder and soda, brown sugar, and a blend of cinnamon and allspice to create a batter enriched with canned pumpkin, milk, egg, oil, and vinegar. The vinegar likely reacts with the baking soda to produce lightness, while the pumpkin adds moisture and a gentle earthiness. The pancakes are cooked on a griddle until both sides develop a light golden-brown color.
The accompanying cinnamon syrup is made by melting butter with sugar, buttermilk, vanilla extract, and cinnamon, then briefly boiling and simmering before adding baking soda, which causes a foaming reaction and lightens the syrup's texture. The syrup thickens as it cools and offers a creamy, sweet complement to the spiced pancakes.
These pancakes are a comforting option for a fall breakfast or brunch, delivering warm flavor notes and a soft crumb. The recipe allows for variations including whole wheat flour substitutions and addition of mini chocolate chips to the batter. Leftovers can be refrigerated or frozen for convenience.
The pancake batter should be mixed just until combined to maintain tenderness. The syrup can be stored in the refrigerator for up to two weeks, making it suitable for preparing ahead. Leftover pancakes keep well refrigerated for several days or can be frozen for longer storage.
Ingredients
- 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 pumpkin canned
- 1 large egg
- 1 Tablespoon neutral cooking oil generic cooking oil
- 1 Tablespoon vinegar
For the 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 t teaspoon baking soda
Instructions
Pumpkin Pancakes:
- In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
- In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. Stir into the pumpkin mixture, just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
For the Cinnamon Syrup:
- Melt the butter in a large saucepan over medium heat. Stir in the sugar, buttermilk, vanilla, and cinnamon until smooth. Bring mixture to a boil. Once boiling, simmer for 2 minutes, stirring constantly. Add baking soda--it will cause the mixture to foam up. Cook for 30 more seconds and then remove from heat.
- Allow to cool for 10 minutes before serving. Syrup will thicken as it cools. Store leftovers in an airtight container, in the fridge, for up to 2 weeks.
Notes
- You can substitute white whole wheat or half whole wheat flour for all-purpose flour to add more fiber.
- Adding 1 cup of mini chocolate chips to the batter adds a sweet twist.
- Store leftover pancakes in the refrigerator for 3-4 days or freeze them for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 40mg | 13% |
| Sodium | 259mg | 11% |
| Potassium | 220mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 3925IU | 79% |
| Vitamin C | 1mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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