Pumpkin Pancakes with Cinnamon Syrup

Introduction

Pumpkin Pancakes with Cinnamon Syrup are the ultimate fall breakfast indulgence. Fluffy, golden pancakes made with pumpkin purée and warm spices create a cozy, seasonal twist on the classic pancake stack. What makes them truly special is the rich, homemade cinnamon syrup drizzled generously over the top—it’s sweet, spiced, and turns every bite into pure autumn bliss.

These pancakes are not only delicious but also comforting. They fill the kitchen with the aromas of pumpkin spice and cinnamon, instantly putting everyone in a festive mood. Whether for a cozy weekend breakfast, Thanksgiving brunch, or a lazy fall morning, this recipe is sure to become a seasonal favorite.

Why I Love This Recipe

I love this recipe because it perfectly balances comfort and indulgence. The pancakes are tender, fluffy, and moist, with the pumpkin adding richness and depth of flavor. They feel festive without being overly complicated, and they’re easy enough to whip up even on a busy morning.

The homemade cinnamon syrup is the highlight—it’s like a warm hug in liquid form. Unlike store-bought syrup, this one has a bold cinnamon kick that complements the pumpkin beautifully. Together, they create a breakfast that feels luxurious but approachable.

Why It’s a Must-Try Dish

This dish is a must-try because:

• It’s an easy way to bring fall flavors to your breakfast table.
• The pancakes are light, fluffy, and naturally moist from pumpkin purée.
• Cinnamon syrup makes it unique and unforgettable.
• It’s a crowd-pleaser—kids and adults both love it.
• You can easily customize it with nuts, chocolate chips, or whipped cream.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: ~35 minutes
• Servings: 12 pancakes (4 servings)
• Calories: ~280 per serving (3 pancakes with syrup)

Course & Cuisine

• Course: Breakfast / Brunch
• Cuisine: American, Fall-Inspired Comfort Food

Ingredients

For the Pancakes:

• 1 ¼ cups all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• 1 cup milk (or buttermilk)
• ¾ cup pumpkin purée (not pumpkin pie filling)
• 1 large egg
• 2 tablespoons unsalted butter, melted (plus more for greasing pan)
• 1 teaspoon vanilla extract

For the Cinnamon Syrup:

• 1 cup granulated sugar
• ½ cup water
• ½ teaspoon ground cinnamon
• ½ teaspoon vanilla extract
• 2 tablespoons unsalted butter

Step-by-Step Preparation Method

Step 1: Make the Cinnamon Syrup

1. In a small saucepan, combine sugar, water, and cinnamon.
2. Bring to a simmer over medium heat, stirring until sugar dissolves.
3. Remove from heat and stir in vanilla and butter until smooth.
4. Keep warm until ready to serve.

Step 2: Mix Dry Ingredients

1. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

Step 3: Mix Wet Ingredients

1. In another bowl, whisk together milk, pumpkin purée, egg, melted butter, and vanilla.

Step 4: Combine

1. Pour wet ingredients into the dry ingredients.
2. Stir gently until just combined (don’t overmix—lumps are fine).

Step 5: Cook Pancakes

1. Heat a non-stick skillet or griddle over medium heat and grease lightly with butter.
2. Pour ¼ cup of batter per pancake onto the skillet.
3. Cook 2–3 minutes until bubbles form on the surface, then flip and cook another 1–2 minutes until golden.
4. Repeat with remaining batter.

Step 6: Serve

1. Stack warm pancakes on a plate.
2. Drizzle generously with warm cinnamon syrup.
3. Add optional toppings like whipped cream or toasted pecans.

How to Serve

Serve the pancakes stacked high with cinnamon syrup cascading over the sides. For a festive touch, add a dollop of whipped cream and sprinkle with cinnamon or crushed pecans. Pair with coffee, chai, or hot apple cider for a truly cozy fall breakfast.

Recipe Tips

• Don’t overmix the batter—overmixing makes pancakes tough.
• Cook pancakes on medium heat; too hot and they’ll burn before cooking through.
• Keep pancakes warm in a 200°F oven until ready to serve.
• Use buttermilk for extra fluffy pancakes.

Variations

• Chocolate Chip Pumpkin Pancakes: Add ½ cup chocolate chips to the batter.
• Nutty Version: Fold in ½ cup chopped pecans or walnuts.
• Maple Cinnamon Syrup: Replace half the sugar in the syrup with maple syrup for richer flavor.
• Vegan Pancakes: Use almond milk, flax egg, and dairy-free butter.

Freezing and Storage

• Storage: Refrigerate leftover pancakes in an airtight container for up to 3 days. Store syrup separately in the fridge.
• Freezing Pancakes: Freeze cooked pancakes in a single layer, then transfer to freezer bags. Reheat in toaster or microwave.
• Freezing Syrup: Syrup can be frozen for up to 2 months. Thaw and reheat before serving.

Special Equipment Needed

• Non-stick skillet or griddle
• Mixing bowls
• Whisk
• Saucepan (for syrup)
• Spatula

FAQ

Q1: Can I make the syrup ahead of time?
Yes! Store in the fridge for up to 1 week. Reheat gently before serving.

Q2: Can I use pumpkin pie spice instead of individual spices?
Yes, substitute 1 ½ teaspoons pumpkin pie spice for the cinnamon, nutmeg, ginger, and cloves.

Q3: Can I make the batter the night before?
It’s best to mix wet and dry separately and combine just before cooking.

Q4: Can I double this recipe?
Absolutely! Perfect for feeding a crowd.

Conclusion

Pumpkin Pancakes with Cinnamon Syrup are the ultimate cozy breakfast for fall. Fluffy, spiced pancakes paired with rich, homemade cinnamon syrup create a comforting meal that tastes like autumn on a plate. Whether you’re making them for a lazy weekend morning or a festive holiday brunch, this recipe is sure to impress and warm everyone’s hearts.