Pumpkin Pancakes with Cranberry Maple Syrup

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Quick and easy Pumpkin Pancakes with Cranberry Maple Syrup are a beautiful and fun holiday breakfast! You’ll love this seasonal treat.

A plate of golden pancakes topped with cranberry syrup and fresh cranberry sauce.

A Fast and Easy Holiday Breakfast

We’ve all been there. You have your Thanksgiving or Christmas menu all done up and ready to go, just waiting for you to get started. But then someone says, “I’m hungry! Is dinner ready yet?”

And you realize there’s no breakfast item on you menu! What are you gonna serve the noise-makers while you prep that big turkey?

Don’t worry, I got you covered.

To quiet them down, all you have to do is reach for a box of Bisquick (or whatever pancake mix you like!) and a few holiday ingredients you’ve probably got sitting in front of you! 

Now don’t get me wrong, I love homemade pancakes from scratch.  But on a big holiday, when most things are already being made from scratch, and breakfast is the last thing that we have time for, a semi-homemade pancake is the next best thing. With pumpkin! And cranberries! Yum.

A stack of pancakes topped with cranberry maple syrup, with a bite cut out.

What You’ll Need

If you can, why not enlist some kitchen helpers to get the pancake batter started! You’ll make memories and pancakes at the same time! 

For the Pancakes:

  • Pancake Mix: You’ll need 1 ½ cups of your favorite pancake mix for the base of this easy batter.
  • Pumpkin Pie Spice: Measure out 1 teaspoon of pumpkin pie spice to give these pancakes that holiday taste!
  • Sugar: I recommend adding 1 tablespoon of light brown sugar, packed. You can omit this if needed, or replace it with raw sugar or maple syrup.
  • Pumpkin Purée: Make sure you use pumpkin puree, not pumpkin pie filling!
  • Oil: A little canola oil or melted butter conditions the batter.
  • Vanilla: Pure vanilla extract gives the best flavor.
  • Water: Have ready about ½ cup of water.

For the Syrup:

  • Cranberries: You’ll need 1 1/2 cups of fresh cranberries to make a quick cranberry sauce.
  • Sugar: To offset the bitterness of the cranberries, add 1/2 cup sugar.
  • Water: This is the final ingredient in our quick cranberry sauce, which will then be mixed with our maple syrup.
  • Syrup: I used about 1/4 cup pure maple syrup for the perfect balance of flavors.

How to Make Pumpkin Pancakes and Cranberry Maple Syrup

Making this recipe is seriously a breeze! For extra festivity, try pouring the batter into fun shapes like pumpkins and wreaths!

Make the Pancakes

  1. Combine the Dry Ingredients. In a medium mixing bowl, mix together the pancake mix, pumpkin pie spice, and brown sugar.
  2. Combine the Wet Ingredients. In another bowl, whisk together the pumpkin puree, canola oil, vanilla and water.
  3. Combine the Two Mixtures. Add the pumpkin mixture to the pancake mixture, and stir or whisk them together until well incorporated. If you need to, you can add more water to thin the batter to the right consistency.
  4. Heat the Griddle or Pan. If you’re using an electric griddle, heat it  to 375F. If  you’re using a pan, preheat over medium heat and lightly grease with cooking spray or butter.
  5. Make the Pancakes. Pour the pancakes out, using about a 1/4 cup of the batter for each cake, onto the griddle or pan.
  6. Let them cook until the edges start to look dry and bubbles form in the middle.
  7. Flip the pancakes with a spatula and continue to cook for another minute or two.

Make the Syrup

  1. Make the Cranberry Sauce. Place the cranberries, sugar, and water in a small saucepan and bring to a simmer. Continue to simmer for 10 minutes, and then let it cool for 15 minutes.
  2. Blend the Syrup with the COOLED Cranberry Sauce. Put the cooled cranberry sauce in a blender, and add in the maple syrup; blend well until incorporated.
  3. Enjoy! Pour the finished syrup over the warm pancakes and serve immediately.

Tips for Success

  • Don’t Overmix: When it comes to wheat-based pancake mix, overmixing can lead to tough, un-fluffy results! Keep a light hand and know that a few lumps are okay!
  • Don’t Use Butter on the Griddle: While it might seem like a great idea to cook your pancakes in butter, the medium heat and cooking time can actually cause the butter to scorch. Grease your griddle or skillet with a little high-heat cooking oil instead.
  • Bubbles are Good: You’ll know it’s time to flip the cakes when small bubbles and holes appear throughout the surface. 
A plate of golden-brown pumpkin pancakes topped with cranberry maple syrup.

How to Store and Reheat Leftovers

My favorite way to store leftovers is to cool them,   and then sandwich then between pieces of waxed paper or parchment paper. Pop into zip top bags and refrigerate for one or two days.

To reheat, place them back on a preheated griddle or skillet until heated through. You can also bake at 350F in a toaster oven or conventional oven until heated through.

Can I Freeze These?

Yes! Pancakes usually freeze very well, and there’s no need to thaw before reheating! Just cool them, stack them, and pack them as you would for the fridge, but place them into freezer bags and store in the freezer for up to one month. 

5 from 1 vote
Pumpkin Pancakes with Cranberry Maple Syrup @diethood
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Pumpkin Pancakes with Cranberry Maple Syrup

10 10 10
WW Freestyle: 10
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Tall and fluffy Pumpkin Pancakes topped with an easy, homemade Cranberry Maple Syrup. Our favorite Fall-breakfast!
Course: Breakfast
Cuisine: American
Servings: 6 serves
Calories: 221

Ingredients

For the Pancakes

  • 1 1/2 cups pancake mix
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon light brown sugar , packed
  • 1/2 cup pumpkin puree
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla
  • 1/2 cup water

For the Syrup

  • 1 1/2 cup cranberries
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 cup pure maple syrup

Instructions 

For the Pancakes

  • In a medium mixing bowl, mix together the pancake mix, pie spice, and brown sugar.
  • In another bowl, whisk together the pumpkin puree, canola oil, vanilla and water.
  • Add the pumpkin mixture to the pancake mixture and mix until well incorporated.
  • If need to, add more water to obtain the right consistency.
  • If using an electric griddle, heat to 375.
  • If using a pan, preheat over medium heat and lightly grease with cooking spray or butter.
  • Pour about a 1/4 cup of the batter onto the griddle or pan.
  • Let them cook until the edges start to look dry and bubbles form in the middle.
  • Flip the pancakes with a spatula and continue to cook for another minute or two.

For the Syrup

  • Place the cranberries, sugar, and water in a small saucepan and bring to a simmer.
  • Continue to simmer for 10 minutes.
  • Let cool for 15 minutes.
  • Put the cranberry sauce in a blender and add in the maple syrup; blend until incorporated.
  • Pour the cranberry syrup over the pancakes and serve.
Nutrition Facts
Pumpkin Pancakes with Cranberry Maple Syrup
Amount Per Serving
Calories 221 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0g0%
Cholesterol 23mg8%
Sodium 169mg7%
Potassium 158mg5%
Carbohydrates 42g14%
Fiber 2g8%
Sugar 28g31%
Protein 2g4%
Vitamin A 3275IU66%
Vitamin C 4.4mg5%
Calcium 94mg9%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: cranberries, pumpkin pancakes

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18 Responses
  1. Robyn

    Just wanted to let you know that I made these for Halloween dinner before Trick-or-Treat three or four years ago. We always have them with bacon and broccoli. (Broccoli is our kids’ favorite, and who doesn’t love bacon?!?) It simply isn’t Halloween without your delicious pancakes. The kids look forward to it and won’t hear of anything else before their adventures begin. Makes meal planning easy for one night a year. 😉

    1. Katerina Petrovska

      That is SO awesome to hear!! Thank you soooo much for sharing with me! <3 And, yes yes yes to that bacon! 😀

  2. CJ at Food Stories

    Hope you don’t mind – I loved your use of cranberries so I added it to my food photo site (Food Foto Gallery) for all to see. Attribution was given to you and I hope that you gain a few new visitors, as well.

  3. Nina

    oops…just realized I commented on the wrong page!! I thought I was commenting on Swedish pancakes, but these do look yummy and I love cranberries too!! Sorry about that!

  4. Roxana | Roxana's Home Baking

    you’re right. there’s no breakfast on my menu. I figured we’ll have oatmeal like on a regular week morning but I might attempt to make pancakes since you got me craving some

  5. Liren

    Perfect for Thanksgiving morning! Pancakes are our favorite breakfast food – this will be a must make this week 🙂

  6. mjskit

    What a creative breakfast! Cranberries and pumpkin scream Thanksgiving! Beautiful, beautiful pancake stack! Have a wonderful Thanksgiving!

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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