Hey y'all! If you love cozy autumn mornings or crave a delicious twist on classic breakfast favorites, these Pumpkin Pancakes with Maple Syrup Drizzle will soon be your new go-to. They're fluffy, warmly spiced, and each bite tastes like fall in a stack—perfect for brunches, family weekends, or any day you want to treat yourself. Ready for a breakfast that’s both comforting and impressive? Let’s get cooking!
Why You'll Love This Pumpkin Pancakes with Maple Syrup Drizzle Recipe
- Ultra fluffy texture and rich pumpkin flavor in every bite.
- Warm spices make these pancakes seriously comforting and perfect for chilly mornings.
- Easy to whip up with pantry staples and canned pumpkin puree.
- Great for impressing guests or making any breakfast extra special.
- Perfectly paired with that sweet maple syrup drizzle for a restaurant-worthy finish!
Ingredients for Pumpkin Pancakes with Maple Syrup Drizzle
- 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 ginger
- ¼ teaspoon ground nutmeg
- 1 cup milk (whole or 2%)
- ¾ cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 2 tablespoons unsalted butter, melted (plus more for cooking)
- 1 teaspoon vanilla extract
- Maple syrup, for drizzling
- Optional: chopped pecans or walnuts for topping
How to Make Pumpkin Pancakes with Maple Syrup Drizzle
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
Step 2: Combine the Wet Ingredients
In another bowl, whisk together milk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth and creamy.
Step 3: Make the Batter
Pour the wet ingredients into the dry ingredients. Gently fold with a spatula just until combined; don’t overmix—lumps are okay!
Step 4: Cook the Pumpkin Pancakes
Heat a nonstick skillet or griddle over medium heat (about 350°F) and lightly grease with butter. Scoop ¼ cup batter per pancake onto the skillet. Cook for 2-3 minutes, until bubbles form on the surface, then flip and cook for another 2 minutes or until golden brown and cooked through. Repeat with remaining batter.
Step 5: Serve with Maple Syrup Drizzle
Stack the warm pancakes on plates, drizzle generously with maple syrup, and sprinkle with chopped pecans or walnuts if desired. Enjoy while hot!
Notes for Perfect Pumpkin Pancakes with Maple Syrup Drizzle
- For best results, use homemade pumpkin puree or high-quality canned puree.
- Don’t overmix the batter—overmixing makes pancakes tough instead of fluffy.
- If making for a crowd, keep pancakes warm in a 200°F oven while you finish the batch.
Variations of Pumpkin Pancakes with Maple Syrup Drizzle
- Gluten-Free: Substitute with your favorite gluten-free flour blend.
- Chocolate Chip: Add ½ cup chocolate chips to the batter for an indulgent twist.
- Vegan: Use almond milk, flax eggs, and plant-based butter for a vegan-friendly version.
Required Equipment for Pumpkin Pancakes with Maple Syrup Drizzle
- Large mixing bowls
- Whisk and spatula
- Nonstick skillet or griddle
- Measuring cups and spoons
- Ladle or ¼ cup measure
Storage Instructions for Pumpkin Pancakes with Maple Syrup Drizzle
Allow pancakes to cool completely, then store in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the microwave for 30-45 seconds or in a 300°F oven for 8-10 minutes. Pancakes can also be frozen (layered with parchment) for up to 2 months. Thaw overnight in the fridge before reheating.
Serving Suggestions & Pairings for Pumpkin Pancakes with Maple Syrup Drizzle
- Serve alongside crispy bacon or sausage for a balanced breakfast.
- Add a dollop of whipped cream or a sprinkle of cinnamon sugar for extra flair.
- Pair with a hot cup of coffee or a warm apple cider for the ultimate autumn brunch.
Pro Tips for the Best Pumpkin Pancakes with Maple Syrup Drizzle
- Let the batter rest for 5 minutes before cooking; this helps the pancakes rise better.
- Use real maple syrup for the drizzle—its rich flavor pairs perfectly with pumpkin (learn more about maple syrup’s benefits).
- Cook pancakes on medium heat for even browning without burning the outsides.
FAQs about Pumpkin Pancakes with Maple Syrup Drizzle
- Can I use pumpkin pie filling instead of pumpkin puree?
- It's best to use plain pumpkin puree, as pumpkin pie filling contains added sugar and spices.
- Can I make the batter ahead of time?
- You can prep the batter up to 1 day ahead—store covered in the refrigerator and give it a quick stir before cooking.
- What if I don’t have maple syrup?
- Try honey, agave syrup, or a homemade brown sugar syrup as a tasty substitute.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Serves: 4 (about 12 pancakes)
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup pumpkin puree
- ¾ cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Maple syrup, for drizzling
Instructions
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1In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
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2In a separate bowl, mix the pumpkin puree, milk, egg, melted butter, and vanilla extract until well combined.
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3Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
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4Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
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5Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
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6Serve warm pancakes with a generous drizzle of maple syrup.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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