Breakfast

Pumpkin Pancakes with Maple Syrup

Name: Pumpkin Pancakes with Maple Syrup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 ½ cups all-purpose flour; 2 tbsp brown sugar; 2 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 tsp ground cinnamon; ½ tsp ground nutmeg; ¼ tsp ground ginger; ¼ tsp ground cloves; 1 cup pumpkin purée; 1 ¼ cups milk; 1 large egg; 2 tbsp melted butter; 1 tsp vanilla extract; Pure maple syrup; Optional: whipped cream, toasted pecans, or a sprinkle of cinnamon

Servings: 4 Total Time: 25 mins Difficulty: Beginner

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Introduction

Pumpkin Pancakes with Maple Syrup are the ultimate fall-inspired breakfast—fluffy, spiced, and comforting. Made with pumpkin purée and a blend of warm spices like cinnamon and nutmeg, these pancakes bring the cozy flavors of autumn straight to your table. The natural sweetness of pumpkin balances beautifully with the rich drizzle of maple syrup, making them both hearty and indulgent.

They’re perfect for a weekend brunch, a festive holiday breakfast, or simply as a way to brighten a chilly morning. Every bite feels like a warm hug, reminding you of crisp fall leaves, cozy sweaters, and everything we love about the season.

Why I Love This Recipe

I love this recipe because it transforms a classic breakfast into something seasonal and memorable. The pumpkin makes the pancakes incredibly moist and fluffy, while the spices create that nostalgic “pumpkin spice” flavor we all crave in autumn. Pairing them with maple syrup feels like the perfect finishing touch—sweet, sticky, and full of depth.

Another reason I love these pancakes is their versatility. You can enjoy them plain, with whipped cream, or even add nuts or chocolate chips for an extra treat. They’re quick to prepare, easy enough for busy mornings, and yet special enough to serve at a holiday brunch.

Why It’s a Must-Try Dish

Combines classic pancakes with a seasonal twist.
Incredibly fluffy, moist, and full of flavor.
Perfect for cozy mornings, brunch parties, or festive gatherings.
Kid-friendly, family-approved, and freezer-friendly.
Tastes like pumpkin pie in pancake form!

Recipe Info

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 12 pancakes (4 servings of 3 each)
Calories (per serving): ~310 kcal (with syrup)
Cuisine: American
Course: Breakfast / Brunch

Ingredients

Dry Ingredients

1 ½ cups all-purpose flour
2 tbsp brown sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp ground cloves (optional)

Wet Ingredients

1 cup pumpkin purée (not pumpkin pie filling)
1 ¼ cups milk (dairy or non-dairy)
1 large egg
2 tbsp melted butter (or neutral oil)
1 tsp vanilla extract

For Serving

Pure maple syrup
Optional: whipped cream, toasted pecans, or a sprinkle of cinnamon

Quick Directions

Whisk together dry ingredients in a bowl.
In another bowl, whisk pumpkin, milk, egg, melted butter, and vanilla.
Combine wet and dry ingredients until just mixed.
Cook pancakes on a greased skillet until golden and fluffy.
Serve warm with maple syrup.

Step-by-Step Preparation

Step 1: Prepare the Batter

In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and spices.
In a separate bowl, whisk pumpkin purée, milk, egg, melted butter, and vanilla until smooth.
Pour wet ingredients into dry ingredients and stir gently until just combined (do not overmix—lumps are okay).

Step 2: Cook the Pancakes

Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour ¼ cup of batter onto the skillet for each pancake.
Cook until bubbles form on the surface and edges look set (about 2–3 minutes).
Flip and cook for another 1–2 minutes, until golden brown.

Step 3: Serve

Stack pancakes on a plate, drizzle generously with warm maple syrup, and add optional toppings like whipped cream, nuts, or a sprinkle of cinnamon.

How to Serve

Serve warm with maple syrup as the classic pairing.
Add a dollop of whipped cream and sprinkle with cinnamon for a festive touch.
Pair with crispy bacon or sausage for a sweet-and-savory breakfast.

Additional Recipe Tips

Don’t overmix the batter—this keeps pancakes fluffy.
Keep cooked pancakes warm in a low oven (200°F / 90°C) while finishing the rest.
Use buttermilk instead of milk for extra tang and fluffiness.
For thicker pancakes, reduce milk slightly; for thinner pancakes, add a splash more milk.

Variations

Chocolate Chip Pumpkin Pancakes: Fold in ½ cup chocolate chips.
Nutty Version: Add ½ cup chopped pecans or walnuts.
Gluten-Free: Use a 1:1 gluten-free flour blend.
Dairy-Free: Use almond/oat milk and coconut oil.

Freezing & Storage

Storage: Keep leftovers in the fridge for up to 3 days. Reheat in the microwave or toaster.
Freezing: Freeze pancakes in a single layer, then transfer to a freezer bag. Reheat directly from frozen in a toaster or oven. Lasts up to 2 months.

Special Equipment Needed

Nonstick skillet or griddle
Mixing bowls
Whisk
Measuring cups and spoons
Spatula

Conclusion

Pumpkin Pancakes with Maple Syrup are fluffy, cozy, and irresistibly spiced—a breakfast that perfectly captures the flavors of fall. They’re quick enough for weekdays, yet special enough for holiday mornings. Whether you stack them high for a brunch gathering or savor them with coffee on a quiet morning, these pancakes are guaranteed to bring warmth and joy to your table.

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