Maple Pumpkin Pancakes with Cinnamon Syrup

$- 1 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup canned pumpkin puree - 2 large eggs - 1/2 cup milk (can use dairy or non-dairy alternatives) - 1/4 cup pure maple syrup (plus extra for serving) - 1 teaspoon vanilla extract - 2 tablespoons melted butter (or coconut oil for a dairy-free option) - Additional maple syrup - Powdered sugar - Whipped cream or vanilla ice cream Gathering the right ingredients is key for these pancakes. Start with the dry ingredients. You will need all-purpose flour, baking powder, cinnamon, nutmeg, ginger, and salt. These spices bring warmth and flavor to each bite. Next, focus on the wet ingredients. Canned pumpkin puree is a must. It gives the pancakes moisture and sweetness. Eggs add structure, while milk, maple syrup, and vanilla extract enhance the taste. Melted butter or coconut oil makes these pancakes rich and tender. For a touch of fun, consider optional toppings. You can drizzle more maple syrup over your pancakes. A light dusting of powdered sugar adds sweetness. Whipped cream or vanilla ice cream can make your meal feel special. Each topping can elevate this dish to new heights. With these ingredients, you are set to create a delightful breakfast that captures the essence of fall. In a large mixing bowl, I whisk together the following dry ingredients: - 1 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt Whisking these items together ensures the flavors blend well. The baking powder helps the pancakes rise, while the spices add warmth. Next, I grab another bowl to combine the wet ingredients. Here’s what I use: - 1 cup canned pumpkin puree - 2 large eggs - 1/2 cup milk (you can choose dairy or non-dairy) - 1/4 cup pure maple syrup - 1 teaspoon vanilla extract - 2 tablespoons melted butter (or coconut oil) I whisk these together until smooth. This step builds a rich base for the pancakes. Now, it's time to cook! I preheat a non-stick skillet over medium heat and lightly grease it. For each pancake, I pour about 1/4 cup of batter onto the skillet. I let them cook for about 2-3 minutes. Bubbles will form on the surface when they are ready to flip. After that, I carefully turn each pancake and cook for another 2-3 minutes until golden brown. While the pancakes cook, I prepare the syrup. In a small saucepan, I heat: - 1/2 cup maple syrup - A sprinkle of cinnamon I stir this mixture over low heat until warm. This step brings out the cinnamon's rich flavor. As I finish cooking the pancakes, I keep them warm. I place them in a low-temperature oven. When ready to serve, I stack the pancakes on a plate and drizzle the warm cinnamon syrup over them. For extra fun, I offer additional toppings like whipped cream or powdered sugar. This adds a festive touch to each plate! To make the best pancakes, avoid over-mixing your batter. When you combine the wet and dry ingredients, stir gently. A few lumps are okay. They help keep the pancakes fluffy. If you mix too much, your pancakes could turn out dense. You want them light and airy. You can add fun twists to your pancakes. Chocolate chips make a sweet treat. Nuts like walnuts or pecans add a nice crunch. Experimenting with spices is also exciting. Try adding a pinch of allspice or cardamom for a unique flavor. Each change can make the pancakes special. If you want to go dairy-free, use almond milk or coconut milk instead of regular milk. You can swap melted butter for coconut oil. For gluten-free pancakes, try almond flour or oat flour. These options keep the taste yummy while meeting different dietary needs. {{image_4}} Store any leftover pancakes in an airtight container. Place a piece of parchment paper between each pancake to prevent sticking. You can keep them in the fridge for up to three days. If you want to save them longer, freeze them! Just stack them with parchment and put them in a freezer bag. They can last for up to two months in the freezer. To reheat pancakes, the best method is using a toaster. Just pop them in until warm. You can also use a skillet over low heat. This way, they stay soft. If you're in a hurry, the microwave works too! Heat them for about 30 seconds, but be careful not to dry them out. Store any leftover cinnamon syrup in a sealed jar. Keep it in the fridge for up to two weeks. When you're ready to use it, just reheat it in a small saucepan over low heat. Stir it well before serving. If it thickens too much, add a splash of water or maple syrup to loosen it up. Each serving of these Maple Pumpkin Pancakes packs a delightful punch. Here’s the basic breakdown: - Calories: Approximately 220 - Fat: 8 grams - Protein: 6 grams - Carbs: 32 grams This means you can enjoy these pancakes without too much guilt! Pumpkin and maple syrup not only taste great, but they also offer health perks. - Pumpkin: This ingredient is rich in vitamins A and C. It also contains fiber, which helps digestion and keeps you full longer. - Maple Syrup: It’s a natural sweetener. It provides antioxidants and has minerals like manganese and zinc. These nutrients support your immune system. Both ingredients are tasty ways to boost your health while enjoying breakfast. To make your meal even better, consider these pairings: - Fresh Fruit: Slices of banana or berries add vitamins and freshness. - Yogurt: A dollop of Greek yogurt gives protein and creaminess. - Beverages: Serve with a warm cup of chai tea or a smoothie for extra nutrition and flavor. These sides round out your meal and make it more satisfying! Yes, you can use fresh pumpkin. Start by selecting a small sugar pumpkin. Cut it in half, remove the seeds, and roast it at 350°F for about 45 minutes. Once it's soft, scoop out the flesh and puree it in a blender or food processor. This fresh pumpkin adds a rich taste to your pancakes. Make sure to measure one cup of pureed pumpkin for the recipe. If you don't have maple syrup, you have options. Honey or agave syrup works well. You can also make a simple syrup by mixing equal parts sugar and water. Heat it until the sugar dissolves. This gives you a sweet topping for your pancakes. You might want to add a pinch of cinnamon for extra flavor. To make your pancakes fluffier, don't over-mix the batter. Mix until you see a few lumps; this keeps air in the batter. Using fresh baking powder also helps. Make sure your skillet is hot before pouring the batter. This creates steam, which makes the pancakes rise. Try letting the batter rest for about 5 minutes before cooking. You learned how to make delicious pumpkin pancakes from start to finish. We covered ingredients, cooking steps, and tips for the best texture. Remember to try different toppings and variations for extra fun. Don’t forget about storage and reheating so you can enjoy leftovers. These pancakes are easy, tasty, and perfect for any meal. Enjoy creating this warm treat, and share it with friends and family! Your new favorite recipe awaits.$

Maple Pumpkin Pancakes with Cinnamon Syrup

Indulge in the warm flavors of fall with these delicious maple pumpkin pancakes! Perfectly spiced and fluffy, this easy recipe combines pumpkin puree, aromatic spices, and sweet maple syrup for a delightful breakfast that will impress your family. With just a few simple ingredients and steps, you'll be serving up stacks of these pancakes in no time. Click through to explore the full recipe and make your mornings extra special!

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Ingredients

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 cup canned pumpkin puree

2 large eggs

1/2 cup milk (can use dairy or non-dairy alternatives)

1/4 cup pure maple syrup (plus extra for serving)

1 teaspoon vanilla extract

2 tablespoons melted butter (or coconut oil for a dairy-free option)

Instructions

Prepare the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt until they are well combined. This will ensure an even distribution of the leavening agents and spices throughout your pancakes.

Mix the Wet Ingredients: In a separate bowl, combine the canned pumpkin puree, eggs, milk, maple syrup, vanilla extract, and melted butter (or coconut oil). Whisk this mixture vigorously until it becomes smooth and uniform in texture.

Combine Mixtures: Gently pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, stir just until combined. Be mindful not to over-mix; it’s perfect if there are a few small lumps remaining, as this will keep the pancakes fluffy.

Heat the Skillet: Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil to prevent sticking.

Cook the Pancakes: For each pancake, pour approximately 1/4 cup of the batter onto the hot skillet. Cook for about 2-3 minutes or until you see bubbles forming on the surface.

Flip and Finish Cooking: Carefully flip each pancake and cook for an additional 2-3 minutes or until they are golden brown and fully cooked through.

Warm the Maple Syrup: In a small saucepan, heat 1/2 cup of maple syrup with a sprinkle of cinnamon over low heat. Stir occasionally until warmed, allowing the flavors to meld together.

Keep Pancakes Warm: As you continue cooking the pancakes, remove the finished ones from the skillet and keep them warm by placing them in a low-temperature oven.

Serve the Pancakes: Stack the pancakes on a serving plate and generously drizzle them with the warm cinnamon-infused maple syrup. Offer extra maple syrup on the side for those who desire more.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

- Presentation Tips: Create a delightful presentation by stacking the pancakes high, lightly dusting them with powdered sugar, and adding a dollop of whipped cream or a scoop of vanilla ice cream. Finish with a sprinkle of cinnamon for an inviting and festive touch!