Pumpkin Cinnamon Pancakes ππ₯
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 pancakes
Calories per Serving: 231.3
Description:
An easy and incredibly tasty treat for breakfast, these Pumpkin Cinnamon Pancakes will make you feel like you’ve put in a lot of effort when it’s actually quite simple! The warm flavors of pumpkin, cinnamon, and ginger blend perfectly with the sweet pecan syrup, creating a comforting dish ideal for cozy mornings. This recipe makes enough for a hearty breakfast for you and your loved ones, with a few extra pancakes for good measure. Enjoy the delightful taste of fall in every fluffy bite! ππ₯
Ingredients:
- 1 cup maple syrup
- 5 tablespoons pecans, chopped
- 1 cup water
- 2/3 cup canned pumpkin
- 1/3 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
Instructions:
| Step | Instructions | Time |
|---|---|---|
| 1 | Prepare the Pecan Syrup: Combine the maple syrup and chopped pecans in a small microwave-safe bowl. | 2 minutes |
| 2 | Heat Pecan Syrup: Microwave the mixture until hot, approximately 25 seconds. Set aside and keep warm. | 1 minute |
| 3 | Mix Pancake Batter: In a medium bowl, whisk together the pancake mix, water, pumpkin, cinnamon, and ginger until just blended. The mixture should be lumpy. | 3 minutes |
| 4 | Preheat Griddle: Spray a heavy griddle with nonstick spray and heat over medium heat. | 5 minutes |
| 5 | Cook Pancakes: Spoon 2 tablespoons of batter onto the griddle for each pancake. | 2 minutes each side |
| 6 | Flip and Cook: Cook for 2 minutes or until bubbles appear on the surface, then flip and cook for an additional 2 minutes until golden brown. | 4 minutes |
| 7 | Serve: Transfer the pancakes to a plate. Top with butter and drizzle with warm pecan syrup. | 3 minutes |
Recipe Notes:
-
Pecan Syrup: The combination of maple syrup and pecans creates a delightful, nutty syrup that pairs perfectly with the pumpkin pancakes. Make sure to heat it until warm before serving.
-
Pumpkin Flavor: Canned pumpkin adds a rich, creamy texture and a burst of fall flavor to these pancakes. Look for 100% pure pumpkin puree for the best results.
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Spice Blend: Ground cinnamon and ginger bring warmth and spice to the batter, enhancing the pumpkin flavor. Adjust the spices to your liking for a more pronounced taste.
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Cooking Tips: To ensure fluffy pancakes, avoid overmixing the batter. It’s okay if it’s a bit lumpy; this will result in a lighter texture.
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Serving Suggestions: Serve these Pumpkin Cinnamon Pancakes hot off the griddle with a generous drizzle of warm pecan syrup and a pat of butter. They’re perfect for a cozy autumn breakfast or brunch gathering.
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Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the toaster or microwave before serving.
Nutritional Information (Per Serving):
- Calories: 231.3
- Total Fat: 7.3g
- Saturated Fat: 0.7g
- Cholesterol: 3.4mg
- Sodium: 226.1mg
- Total Carbohydrates: 40.8g
- Dietary Fiber: 1.7g
- Sugar: 24.6g
- Protein: 2.6g
Recipe Keywords:
Lunch/Snacks, Low Protein, Low Cholesterol, Healthy, Kid Friendly, Winter, Spicy, Sweet, Brunch, < 30 Mins, Stove Top, Easy
Enjoy these delightful Pumpkin Cinnamon Pancakes for a cozy and delicious breakfast that celebrates the flavors of fall! ππ₯
