Pumpkin Pancakes with Creamy Cinnamon Syrup
User Reviews
5.0
3 reviews
Excellent
Pumpkin Pancakes with Creamy Cinnamon Syrup
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These perfect Pumpkin Pancakes are fluffy, rich in pumpkin spice flavor, and easy to make, bringing the tastes of pumpkin season to your morning routine! Made with wholesome ingredients, these easy Pumpkin Pancakes are perfect for a special weekend morning or any time you want this great flavor of fall season on your plate!
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Ingredients
Pancakes
- 2 cups (282g) all-purpose flour
- 3 Tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 large egg beaten
- 1 ¾ cups buttermilk
- 1 cup pumpkin puree
- 2 Tablespoons vegetable oil
Cinnamon Syrup
- ½ cup salted butter
- 1 ½ cups granulated sugar
- ¾ cup buttermilk
- 2 Tablespoons light corn syrup
- 2 teaspoons vanilla extract
- ¾ teaspoon ground cinnamon
- 1 teaspoon baking soda
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Instructions
Pancakes:
- Preheat griddle to medium heat. Combine dry ingredients.
- Combine wet ingredients. Stir just until combined - it's okay if there are some streaks of flour or lumps remaining.
- Melt a little butter on your griddle and pour ⅓ cup of batter for each pancake. Cook just until bubbles start to form on the top of the pancake, then flip and cook until golden brown. Serve immediately with syrup.
Cinnamon Syrup:
- Combine butter, sugar, buttermilk, and corn syrup in a large pot over medium heat. Stir together until the butter has melted and everything comes to a boil. Reduce heat and simmer 5 to 10 minutes.
- Add cinnamon and stir well. Add baking soda and quickly stir. The syrup will bubble up. Remove from heat and stir in vanilla extract.
Notes
- With pancake mix: 2 cups pancake mix, 2 tablespoons brown sugar, 1 ½ teaspoons pumpkin pie spice, 1 ½ cups milk, 1 egg, 1 cup pumpkin puree.
- Store: Keep leftover pancakes in an airtight container in the fridge for up to 4 days. Syrup will keep in a jar for up to 2 weeks.
- Freeze: Layer cooled pancakes with wax paper and freeze in an airtight container for up to 2 months.
- Reheat: Use a toaster, oven, or microwave to reheat pancakes. Toasting will give them the best texture.
- Make Ahead: Prepare the batter and store in the fridge for up to 24 hours, or cook and freeze pancakes for an easy breakfast later on.
Nutrition Information
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Calories
926kcal
(46%)
Carbohydrates
154g
(51%)
Protein
14g
(28%)
Fat
30g
(46%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
118mg
(39%)
Sodium
1418mg
(59%)
Potassium
429mg
(12%)
Fiber
4g
(16%)
Sugar
102g
(204%)
Vitamin A
10551IU
(211%)
Vitamin C
3mg
(3%)
Calcium
340mg
(34%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 926 kcal
% Daily Value*
| Calories | 926kcal | 46% |
| Carbohydrates | 154g | 51% |
| Protein | 14g | 28% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 118mg | 39% |
| Sodium | 1418mg | 59% |
| Potassium | 429mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 102g | 204% |
| Vitamin A | 10551IU | 211% |
| Vitamin C | 3mg | 3% |
| Calcium | 340mg | 34% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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