Pumpkin Pancakes with Cinnamon Vanilla Maple Syrup
Posted: | Categories: Recipes | Tags:breakfast fall kid-friendly vegetarian
Pumpkin Pancakes with Cinnamon Vanilla Maple Syrup
Melissa Ben-Ishay
Sweet Recipes
There are a few things I know to be true: Pancakes are best made in a blender, a lot of vanilla is never a bad idea, and lumpy batter makes fluffy pancakes. This pancake recipe is one of my best yet, with homemade pumpkin purée to make it extra moist and lemon juice that creates a texture similar to buttermilk when it mixes with the milk. You would be off to a great start with just the pancakes, but what truly makes them the perfect fall breakfast is the cinnamon vanilla maple syrup to serve with it.
Ingredients
- 1 cup pumpkin purée
- 1/2 stick unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla paste
- 1/2 teaspoon salt
- 3 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1/4 cup milk
- Juice of 1 lemon cheek (about a teaspoon)
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 1 cup all-purpose flour
- Chocolate chips, optional
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- ¼ cup maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon vanilla paste
Directions
- Add the pumpkin, butter, eggs, vanilla, salt, maple syrup, cinnamon, and milk to a blender and pulse until smooth.
- Heat a flat nonstick griddle over medium heat while you finish the batter.
- Pour the mixture into a large bowl and stir in the lemon juice, sugar, and baking soda. Add the flour just until combined, making sure to keep it lumpy (this will make your pancakes fluffy!).
- Portion the batter out onto the griddle using a medium cookie scoop. Place chocolate chips on top if desired, pressing them into the batter. Cook on the first side until bubbles form, then flip. Cook on the other side for 2-3 minutes, until it lifts easily off the pan. Repeat with the remaining batter until you run out.
- In a small bowl, whisk together the maple syrup, cinnamon, vanilla, and salt.
- When the pancakes are ready, serve with the syrup and enjoy.
