Created on September 25th, 2025 at 05:40 pm
Warm, golden pancakes with a spiced syrup twist
Wake up to the irresistible scent of autumn with these homemade pumpkin pancakes topped with a rich cinnamon syrup. Made entirely from scratch, this fall-inspired breakfast is everything cozy mornings dream of—crispy on the edges, fluffy in the middle, and brimming with spiced pumpkin flavor. Whether you’re treating weekend guests or just craving a comforting start to your day, this easy pancake recipe delivers every time. And the best part? The cinnamon syrup comes together with pantry staples in minutes!
🌟 Why You’ll Love This Recipe
This isn’t just another pancake stack. These pumpkin cinnamon pancakes pack bold fall flavors, from cinnamon and nutmeg to creamy pumpkin. Every bite delivers warm spices and a fluffy texture thanks to whipped egg whites and simple pantry ingredients. Paired with the luscious homemade cinnamon syrup, they’re a complete autumn breakfast win. Bonus? You can easily make them dairy-free or add your favorite twists like pecans or chocolate chips!
⏱️ Time Breakdown
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 9 (4-inch pancakes)
📝 Ingredients List
🧴 Cinnamon Syrup:
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 cup water
🥞 Pumpkin Pancakes:
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1¾ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 large egg, separated (room temperature)
- ¾ cup whole milk
- ½ cup pumpkin puree
- ½ tsp vanilla extract
- ½ cup butter, melted and slightly cooled
✨ Kitchen Tools You’ll Need
“This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.”
- Large skillet or frying pan
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Mixing bowls
- Wooden spoon or spatula
- Baking sheet with wire rack (optional)
👩🍳 Step-by-Step Instructions
🔥 For the Cinnamon Syrup:
- Combine granulated sugar, brown sugar, flour, and cinnamon in a small saucepan.
- Add water and vanilla extract. Stir well.
- Bring mixture to a gentle boil while stirring.
- Remove from heat and let cool slightly. Store leftovers in the fridge.
🎃 For the Pancakes:
- Whisk together flour, sugar, baking powder, and spices in a large bowl.
- In a separate bowl, beat the egg yolk. Mix in milk, pumpkin puree, and vanilla.
- Slowly add melted butter while stirring to avoid cooking the egg.
- Combine wet and dry ingredients—do not overmix.
- Beat egg white to stiff peaks and gently fold into batter.
- Heat griddle to 375°F (then reduce to 360°F). Lightly grease.
- Spoon ¼ cup batter per pancake. Cook until bubbles form, flip, then finish cooking.
- Keep warm in the oven or serve immediately with syrup. 🧡🥞✨
💡 Pro Tips
- Rest the batter for 10 minutes before cooking.
- Beat egg white separately for extra fluff.
- Don’t press the pancakes down—let them rise naturally.
- Use a wire rack in the oven to keep pancakes crispy.
- Customize with chocolate chips, nuts, or a cream cheese swirl!
- For a healthier version, try whole wheat or gluten-free flour.
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | 212 | 4g | 28g | 9g | 2g | 9g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
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