Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Print Recipe
5
from
2
votes
Pumpkin Pancakes with Cranberry Maple Syrup
Tall and fluffy Pumpkin Pancakes topped with an easy, homemade Cranberry Maple Syrup. Our favorite Fall-breakfast!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
cranberries, pumpkin pancakes
Servings:
6
serves
Author:
Katerina | Diethood
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
Calories:
221
kcal
|
Carbohydrates:
42
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
0
g
|
Cholesterol:
23
mg
|
Sodium:
169
mg
|
Potassium:
158
mg
|
Fiber:
2
g
|
Sugar:
28
g
|
Vitamin A:
3275
IU
|
Vitamin C:
4.4
mg
|
Calcium:
94
mg
|
Iron:
0.8
mg