Best 7 Pumpkin Pancakes With Pumpkin Maple Sauce Recipes

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Pumpkin pancakes with pumpkin maple sauce are a delectable treat that combines the flavors of fall into a delicious breakfast or brunch dish. The pancakes are fluffy and moist, with a hint of pumpkin spice, while the sauce is rich and flavorful, with just the right amount of sweetness. This combination is sure to tantalize your taste buds and leave you wanting more. So grab your apron and get ready to whip up a batch of these delectable pancakes with the perfect pumpkin maple sauce.

Check out the recipes below so you can choose the best recipe for yourself!

ORANGE PUMPKIN PANCAKES WITH VANILLA WHIPPED CREAM, CINNAMON MAPLE SYRUP AND THICK-CUT BACON



Orange Pumpkin Pancakes with Vanilla Whipped Cream, Cinnamon Maple Syrup and Thick-Cut Bacon image

Provided by Anne Burrell

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 19

2 cups all-purpose flour
3/4 cup sugar
1 heaping teaspoon baking powder
1/2 teaspoon salt, plus a pinch for egg whites
7 1/2 ounces canned pumpkin
3/4 cup milk
4 eggs, separated
1 orange, zested and juiced
Butter, for cooking pancakes
Powdered sugar, for dusting
Cinnamon Maple Syrup, for serving, recipe follows
Vanilla Whipped Cream, for serving, recipe follows
Thick-Cut Bacon, for serving, recipe follows
1 cup grade B maple syrup
1 cinnamon stick
1 1/2 cups heavy cream, chilled
1 teaspoon vanilla extract
1 tablespoon sugar
4 slices thick-cut bacon (4 ounces)

Steps:

  • Sift together the flour, sugar, baking powder and salt in a large bowl. Combine the pumpkin, milk, egg yolks, orange juice and zest in another bowl, mixing until homogenous. Make a well in the dry ingredients. Pour the wet ingredients into the well and mix until combined.
  • Preheat the griddle.
  • Beat the egg whites with a pinch salt in a separate bowl, using a whisk or electric mixer, until the whites form stiff peaks. Fold the egg whites into the batter in thirds. Do this quickly and gently, so the pancakes will be light and fluffy.
  • Melt small pats of butter onto the griddle, and then spread them around with a paper towel to remove any excess. Spoon or ladle the batter onto the griddle to the desired size of the pancake. When the top of the pancakes are full of holes (look like bubbles have risen to the surface and burst), flip and cook until the bottoms are golden brown.
  • Transfer the pancakes to serving plates, dust with powdered sugar and serve with Cinnamon Maple Syrup, Vanilla Whipped Cream and Thick-Cut Bacon on the side.
  • Heat the maple syrup with the cinnamon stick in a small saucepan over medium heat. When the syrup is hot, remove from the heat and allow the flavors to steep, about 30 minutes. Yield: 1 cup.
  • Beat the cream and vanilla in a mixing bowl, using a whisk or hand beater, until the cream starts to thicken. Sprinkle in the sugar and beat until the cream is very light and fluffy and holds soft peaks. Yield: 3 cups.
  • Place the bacon in a medium saute pan over medium heat. Cook until the fat starts to render out and the bacon turns golden brown and crispy, 4 to 6 minutes. Transfer the bacon to a paper-towel-lined plate to drain.

PUMPKIN PANCAKES WITH MAPLE SYRUP AND NUTMEG WHIPPED CREAM



Pumpkin Pancakes with Maple Syrup and Nutmeg Whipped Cream image

The fragrance of warm spices fills the room when you make these creamy fall-inspired pancakes. A dollop of nutmeg whipped cream and a drizzle of maple syrup complete the dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings (12 pancakes)

Number Of Ingredients 15

2 1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 teaspoon kosher salt
3/4 teaspoon ground cloves
3/4 teaspoon ground ginger
1/4 teaspoon ground allspice
2 cups milk
3 large eggs
One 15-ounce can pumpkin puree
1 cup heavy cream, chilled
1/2 teaspoon freshly grated nutmeg
2 tablespoons toasted pumpkin seeds
Maple syrup for serving

Steps:

  • Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
  • Whisk the flour, sugar, baking powder, cinnamon, salt, cloves, ginger and allspice together in a large bowl. Whisk the milk, eggs and pumpkin puree together in another bowl. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated and batter is thick (it's okay if there are some lumps). Let the batter rest for 5 minutes.
  • Meanwhile, whip the heavy cream and nutmeg until stiff peaks form. Cover the bowl with plastic wrap and refrigerate until ready to use.
  • Heat a large nonstick skillet over medium heat. Ladle a heaping 1/2 cup of the batter into the skillet, spreading it into a 6-inch round. Cook, until pancakes are golden on the bottom and bubbly on top, about 1 minute 30 seconds. Flip the pancakes and cook until the second side is golden brown and the pancake is cooked through, about 1 minute 30 seconds more. The first few pancakes may seem sticky and hard to flip, but the pancakes will become easier to flip as you cook more of them.
  • Transfer the pancake to the baking sheet in the oven, tucking it between the two kitchen towels. Repeat with the remaining batter to make more pancakes.
  • Place 3 pancakes on each plate and garnish with nutmeg whipped cream and pumpkin seeds. Serve with maple syrup.

PUMPKIN PANCAKES WITH STICKY MAPLE PECANS



Pumpkin Pancakes With Sticky Maple Pecans image

Provided by Nigella Lawson

Categories     breakfast, main course

Time 35m

Yield 6 servings (about 40 pancakes)

Number Of Ingredients 11

2 cups pecan halves
2 tablespoons pure maple syrup, more for drizzling
3 tablespoons superfine sugar
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups all-purpose flour
2 large eggs
1 3/4 cups buttermilk
1 15-ounce can pumpkin purée
1 teaspoon vegetable oil

Steps:

  • Place pecans in a large dry skillet over medium heat. Stir until warm and fragrant. Spoon syrup on top, and stir until coated. Transfer to a plate.
  • In a large bowl, combine sugar, baking powder, salt, baking soda and flour. Stir to blend.
  • In another large bowl, whisk together eggs and buttermilk. Add pumpkin purée. Add flour mixture, and whisk until smooth.
  • Heat a heavy skillet or griddle, and coat surface with oil. Pour in scant 1/4-cup measures of batter to make 3-inch diameter disks.
  • When pancakes are lightly browned (after about 2 minutes), flip them over, and cook 1 1/2 to 2 minutes. Transfer pancakes to a platter and cover with foil.
  • Place pancakes on warm plates, garnish with pecans, and drizzle with maple syrup.

Nutrition Facts : @context http, Calories 474, UnsaturatedFat 23 grams, Carbohydrate 49 grams, Fat 27 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 553 milligrams, Sugar 15 grams, TransFat 0 grams

CHEF JOHN'S PUMPKIN PANCAKES



Chef John's Pumpkin Pancakes image

This basic pancake recipe turns into a delicious holiday breakfast simply by adding pumpkin and some fall spices!

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 1h

Yield 6

Number Of Ingredients 16

2 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon white sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
1 egg
1 ½ cups milk
2 tablespoons vegetable oil
2 tablespoons lemon juice
2 teaspoons grated lemon zest
1 teaspoon vegetable oil

Steps:

  • Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate.
  • In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour mixture, and stir just until moistened. (Do not overmix.)
  • Coat skillet with 1 teaspoon vegetable oil over medium heat.
  • Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 46 g, Cholesterol 35.9 mg, Fat 7.9 g, Fiber 2.7 g, Protein 7.9 g, SaturatedFat 2 g, Sodium 703.6 mg, Sugar 11 g

PUMPKIN PANCAKES



Pumpkin Pancakes image

These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.

Provided by Anonymous

Categories     Breakfast and Brunch     Pancake Recipes

Time 40m

Yield 6

Number Of Ingredients 13

1 ½ cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt

Steps:

  • In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 278.4 calories, Carbohydrate 45.8 g, Cholesterol 35.9 mg, Fat 7.2 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 608.1 mg, Sugar 11 g

PUMPKIN PANCAKES WITH PUMPKIN MAPLE SAUCE



Pumpkin Pancakes with Pumpkin Maple Sauce image

This is an Autumn treat for pumpkin lovers! I found the recipe on Meals.com, although I added my own touches. If you use soy milk, it's dairy-free!

Provided by Kree6528

Categories     Breakfast

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

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
1 cup maple syrup
1 1/4 cups pumpkin puree
1/4 teaspoon ground cinnamon or 1/4 teaspoon pumpkin pie spice

Steps:

  • 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.

ALMOST MARTHA'S PUMPKIN PANCAKES (MILK-FREE)



Almost Martha's Pumpkin Pancakes (Milk-Free) image

I adapted this recipe from one created by Martha Stewart. Too keep them fluffy, go with the lesser amount of pumpkin (which just offers a hint of pumpkin flavor) and use all-purpose flour. But if you like them more pumpkin-y or prefer a dense pancake, feel free to increase the pumpkin and / or go with a heartier flour blend.

Provided by Dairy-Free Foodie

Categories     Breakfast

Time 20m

Yield 12 pancakes, 4 serving(s)

Number Of Ingredients 10

1 1/4 cups all-purpose flour (or combination of the two) or 1 1/4 cups whole wheat pastry flour (or combination of the two)
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice (or you can use 1/2 teaspoon each of ground cinnamon, nutmeg, and ginger, plus an optional pinch of c)
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons brown sugar, firmly packed
1/3-1/2 cup pumpkin puree
2 tablespoons oil (I used grapeseed)
1 large egg
1 cup vanilla almond milk (rice milk, soymilk, or other milk alternative will also work, you can also substitute 1 cup of plain)

Steps:

  • Into a medium sized bowl, sift together the flour, baking powder, spices, and salt.
  • In a separate bowl, combine the sugar, pumpkin, oil, and egg until homogenous.
  • Stir in the milk alternative, followed by the flour mixture. Stir until just combined; no need to overmix, a few lumps are okay.
  • Set that aside and heat a wee bit of oil in a skillet over medium or medium-low heat (depending on how finicky your stove is).
  • Scoop about 1/4 cup of batter per pancake into the skillet and cook for roughly 3 minutes per side, give or take. The tops of the pancake will have bubbles breaking at the surface when it is time for that first flip.
  • Serve topped with leftover cranberry sauce (as I did), pumpkin butter, or the traditional maple syrup.
  • This batter also works well for waffles.

Nutrition Facts : Calories 252.9, Fat 8.5, SaturatedFat 1.4, Cholesterol 52.9, Sodium 348.3, Carbohydrate 38.4, Fiber 1.3, Sugar 7, Protein 5.8

Tips:

  • Use fresh pumpkin puree: This will give your pancakes a more intense pumpkin flavor. Canned pumpkin puree can be used, but fresh is always best.
  • Don't overmix the batter: Overmixing will make your pancakes tough. Mix just until the ingredients are combined.
  • Let the batter rest for a few minutes: This will help the gluten in the flour to relax, making your pancakes more tender.
  • Cook the pancakes over medium heat: This will help them cook evenly without burning.
  • Serve the pancakes warm with pumpkin maple sauce: This is the perfect way to enjoy these delicious pancakes.

Conclusion:

Pumpkin pancakes with pumpkin maple sauce are a delicious and easy-to-make breakfast or brunch dish. They are perfect for fall when pumpkin is in season. With just a few simple ingredients, you can make these pancakes that are sure to please everyone at the table. So next time you're looking for a special breakfast or brunch dish, give pumpkin pancakes with pumpkin maple sauce a try. You won't be disappointed!

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