Description
These pumpkin pancakes are soft, spiced, and perfect for cozy fall mornings—especially when topped with homemade cinnamon syrup.
Ingredients
- 1 cup all-purpose flour
- 1½ Tbsp light brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground allspice
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¾ cup milk
- ½ cup canned pumpkin
- 1 large egg
- 1 Tbsp oil
- 1 Tbsp vinegar
- ½ cup butter
- 1 cup granulated sugar
- 1 cup buttermilk
- 1 Tbsp vanilla extract
- ½ tsp ground cinnamon
- ½ tsp baking soda
Instructions
- 1. Whisk flour, sugar, baking powder, soda, spices, and salt in a bowl.
- 2. In another bowl, whisk milk, pumpkin, egg, oil, and vinegar until smooth.
- 3. Combine wet and dry ingredients just until mixed.
- 4. Heat a greased skillet over medium heat. Pour ¼ cup batter per pancake.
- 5. Cook until bubbles form and edges look set. Flip and cook 1–2 minutes more.
- 6. In a saucepan, bring butter, sugar, and buttermilk to a boil.
- 7. Simmer 2–3 minutes. Remove from heat and stir in vanilla, cinnamon, and baking soda.
- 8. Serve pancakes warm with cinnamon syrup.
Notes
- Don’t overmix your batter—lumps help keep pancakes fluffy.
- Cinnamon syrup foams due to baking soda—use a tall saucepan!
- Store leftover syrup in the fridge and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American