Two Peas and Their Pod

Pumpkin Pancakes with Cinnamon Syrup

Pumpkin Pancakes with Cinnamon Syrup

If you are a pumpkin lover and enjoy a special breakfast treat, these are the pancakes for you! Pumpkin is everywhere this time of year so why not add it into breakfast too?

I created a pumpkin/buttermilk pancake with some cinnamon, nutmeg, cloves, and vanilla. All the great fall flavors in one! I used half whole wheat flour so they were nice and hearty but still really fluffy.

Now let me tell you about the syrup. You might need to sit down for this one. The syrup is absolutely amazing. I think I could drink the stuff by the gallon! It was so easy to make too. A little sugar, cinnamon, flour, vanilla, water…boil it, whisk it, and ta dah…you have the best homemade syrup ever. Pour it over pumpkin pancakes and indulge.

The cinnamon syrup goes perfectly with the pancakes. I think they are a match made in heaven. So wake up early and enjoy a delicious fall breakfast. Your tummy will thank you!

Pumpkin Pancakes

(Print Recipe)

Makes 13-15 pancakes


1 cup all purpose flour
1 cup whole wheat flour
6 tablespoons (packed) brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Dash of ground cloves
Dash of nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1 2/3 cups buttermilk
3/4 cup canned solid pack pumpkin
3 large eggs
1 teaspoon vanilla
2 tablespoons (1/4 stick) butter, melted

Mix first 9 ingredients in large bowl to blend. Whisk buttermilk, pumpkin, eggs, vanilla, and melted butter in medium bowl until well blended. Add to dry ingredients and whisk until smooth.

Spray a skillet or griddle with cooking spray. Working in batches, drop batter by 1/4 cupfuls into skillet or griddle. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 1/2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Repeat with remaining batter.

Serve pancakes hot with cinnamon syrup and a dusting of powdered sugar.

Cinnamon Syrup

1/2 cup white sugar
1/2 cup packed brown sugar
2 Tablespoons all purpose flour
1/2 tsp ground cinnamon
1 tsp. vanilla extract
1 cup water

Stir together dry ingredients in a small saucepan. Then add water and vanilla. Bring to a rolling boil, stirring often. Continue boiling and stir until mixture thickens to syrup consistency. About 5-8 minutes. Remove from heat and let stand a few minutes before serving. Serve with warm pancakes!

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57 Responses to “Pumpkin Pancakes with Cinnamon Syrup”

  1. Simply Life — September 26, 2009 @ 3:56 am

    OH MY GOSH! I am definitely keeping this recipe and hoping to use it soon! These look amazing and I had NO idea the pumpkin pancakes AND syrup could be so easy to make – wow! THANKS!

  2. Amanda — October 2, 2009 @ 4:28 am
  3. Simply Life — October 3, 2009 @ 10:47 am

    Like i mentioned- I've been thinking about this recipe since I saw it and finally was able to recreate a similar version. I made the link to you and will be posting it over the weekend! :)

  4. Jamie — November 1, 2009 @ 9:11 am

    I tried your recipe, but I soaked my flour first. They were very yummy.

  5. Stephen Gardner — November 14, 2009 @ 4:30 pm

    I haven't had pumpkin pancakes in years. there just took me down memory lane to a vacation my wife and I went on.

    Wow those look so good.


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  13. karen — September 18, 2013 @ 7:35 am

    Hi hope ur labor goes well! Can u use Splenda in place of white sugar in the syrup & can left over syrup be frozen or how would I store it? I live alone & don’t eat a lot at once.

    • Two Peas replied: — September 18th, 2013 @ 7:51 am

      I haven’t tried Splenda. We store the syrup in the fridge. It will last for about a month.

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  15. Lindsay — November 2, 2013 @ 8:47 pm

    This syrup is so delicious!! How should I store it, just in a cupboard or in the fridge??

    • Two Peas replied: — November 2nd, 2013 @ 9:16 pm

      Store it in the fridge. So glad you like it!

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