Pumpkin Pancakes with Pumpkin Maple Sauce
photo by Ashley Cuoco
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
-
Pancakes
- 2 cups all-purpose flour
- 2 tablespoons packed brown sugar
- 1 tablespoon baking powder
- 1 1⁄4 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 3⁄4 cups milk or 1 3/4 cups soymilk
- 1⁄2 cup pumpkin puree (such as Libby's)
- 1 large egg
- 2 tablespoons vegetable oil
-
Pumpkin Maple Sauce
- 1 cup maple syrup
- 1 1⁄4 cups pumpkin puree
- 1⁄4 teaspoon ground cinnamon or 1/4 teaspoon pumpkin pie spice
directions
- To make Pumpkin Maple Sauce: Heat maple syrup, pumpkin, and cinnamon or pumpkin pie spice in small saucepan until warm; cover and set aside.
- To make pancakes: Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl.
- Combine milk, pumpkin, egg and vegetable oil in small bowl; mix well.
- Add to flour mixture.
- Stir just until moistened; batter may be lumpy.
- Heat griddle or skillet over medium heat; brush lightly with vegetable oil.
- Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst.
- Turn and continue cooking 1 to 2 minutes; repeat with remaining batter.
- Serve with prepared Pumpkin Maple Sauce.
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Reviews
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These pancakes were very tasty and enjoyed by all tasters. Accurate measurements and clear instructions, as well as delicious results. The pancakes alone are worth the full 5 stars. Note:For the sauce, I only had pancake syrup on hand (no real maple syrup), so I tried it anyway and it was very good but far too sweet for our tastes. I did not deduct any points however, since I suspect that the pancake syrup is the culprit here. So in case you were wondering if you could sub for the maple syrup, I would caution against it.
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Tweaks
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What a fantastic warm treat to wake up to. I made up a batch of these a little bit ago and had them for breakfast every day for about a week. The cool part is that theres still a bunch of pumpkin maple syrup in the fridge to put on toast, or ice cream later on :) I took a cue from another rater here and substituted apple sauce for the oil, skim milk, half and half whole wheat flour, and pasturized cartoned egg whites instead of a whole egg. Even with all of these substitutions they baked up surprisingly gooey and delicious. Thanks so much for posting this!
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The only changes I made was that I used half whole wheat flour and half all-purposed, and then I used applesauce instead of oil. They came out quite tasty. My DH loved it. I think the sauce needed to be a little more syrupy for my tastes, so next time I'll just add more syrup! These are VERY filling and dense but definitely a fun fall treat. Oh, and our baby loved them too. Thank you!
RECIPE SUBMITTED BY
I'm a real estate agent in the lovely city of Rochester, New York. That's not what I expected to do with my life. I got my bachelor's in psychology, my masters in literacy education, and I taught high school special education for two years. Then I discovered that helping people find the homes of their dreams was my real passion. I've been doing it for over two years now and still absolutely love my career.
Other than that, I have a very spoiled Border Collie mix named Bear that I adopted from a local shelter in spring '08. He's gorgeous and fun and brings me great joy. Now if only I could find a man like that... LOL!