Description
A recipe for fluffy pumpkin pancakes served with a homemade cranberry maple syrup.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup pumpkin puree
- 1 large egg
- 2 tablespoons melted butter, plus more for the griddle
- 1/2 cup fresh or frozen cranberries
- 1/4 cup maple syrup (for syrup)
- 1/4 cup water (for syrup)
Instructions
- Combine flour, brown sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl.
- In a separate bowl, whisk together milk, pumpkin puree, egg, and 2 tablespoons melted butter.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
- For the syrup, combine cranberries, 1/4 cup maple syrup, and 1/4 cup water in a small saucepan.
- Bring the syrup mixture to a simmer over medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the cranberries begin to burst and the syrup thickens slightly. Remove from heat.
- Heat a lightly buttered griddle or large skillet over medium heat.
- Pour 1/4 cup batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side, until golden brown and cooked through.
- Serve the pancakes immediately topped with the warm cranberry maple syrup.
Notes
- For thicker syrup, simmer for a few extra minutes, watching carefully to prevent burning.
- You can substitute canned pumpkin with cooked, mashed sweet potato.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 3 pancakes)
- Calories: 350
- Sugar: 25
- Sodium: 250
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 3
- Protein: 9
- Cholesterol: 70
Keywords: pumpkin pancakes, cranberry maple syrup, breakfast, fall recipe, spiced pancakes