Pumpkin Pancakes with Vanilla Nutmeg Syrup…
You know what it means.
Crunchy leaves on the sidewalk, cool, crisp temperatures, cute boots and scarves, approaching holidays and most importantly, delicious food. The smells that are wafting through this kitchen of mine right now are to die for…
These pumpkin pancakes are made with whole-wheat flour, packed with pumpkin delight and have that rich, cinnamon and nutmeg flavor that only comes in the fall. With the pumpkin and whole-wheat, you may even convince yourself these are a healthy breakfast. (Well, until you get to the syrup). 🙂 But here’s the thing. Pancakes are a special treat, and these ones just wouldn’t be the same without the sweet, caramelly syrup—infused with nutmeg and vanilla to compliment the pumpkin spice.
And who says pancakes can only be eaten for breakfast? I have a confession.
I make these for lunch (maybe too?) often. Then, I usually eat the leftovers for dinner while wearing my most fall-ish scarf and warmest slippers to create the full “I-love-fall” effect. Because guess what? I LOVE FALL. And pumpkin. And warm, sticky, vanilla nutmeg syrup.
- 3 eggs
- 1/3 cup brown sugar
- 1/3 cup coconut oil, melted
- 1 cup buttermilk
- 1/4 cup plain Greek yogurt
- 3/4 cup pumpkin puree
- 2 tsp. vanilla
- 1/2 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 2 cups whole-wheat flour
- 2 Tbsp. baking powder
- 1/2 tsp. salt
- 1/4 cup water
- 1 cup butter
- 1 cup sugar
- 1 (5 oz.) can evaporated milk
- 2 tsp. vanilla
- Pinch of salt
- 1/4 tsp. nutmeg (if you prefer a strong nutmeg flavor, use 1/2 tsp.)
- Water (to consistency)
- In a large bowl, mix the eggs, brown sugar and coconut oil together. Add the buttermilk, Greek yogurt, vanilla and pumpkin puree and whisk until combined.
- Add the cinnamon, pumpkin pie spice, whole-wheat flour, baking powder and salt and mix until just combined. Gently stir in the water. (It’s supposed to be a thick batter, so only add 1/4 cup water). Do not overmix! It’s OK if the batter is slightly lumpy.
- Set the batter aside.
- Make the syrup. In a medium-sized saucepan, melt the butter on medium-high heat. Add the sugar and evaporated milk, and stir until combined. Bring to a boil and cook for 3 minutes, stirring continually.
- Remove the saucepan from heat and stir in the vanilla, nutmeg and 2 Tbsp. water. Allow to cool. The syrup will thicken substantially. If it’s too thick, add more water until you achieve desired consistency. (If the water won’t mix in easily, warm the syrup over the stove while you mix the water in).
- Cook the pancakes. Heat a griddle on medium heat, (350 degrees) and grease with some butter or oil. Pour about 1/4 cup batter onto the griddle and spread until even. Cook for 3-4 minutes, or until the edges are firm. Flip and cook for another 1-2 minutes until golden brown and cooked through.
- Top with homemade vanilla nutmeg syrup and your favorite toppings. I highly recommend bananas, cinnamon and pecans!
Craving some more PUMPKIN recipes? Try these: Pumpkin Yogurt with Spiced Granola, Pumpkin Curry Soup, or Pumpkin Chocolate Chip Cookie Dough Energy Bites!
These look amazing, the deep rich color and those perfectly placed bananas and pecans – what a fantastic image! Pinning right now! And sharing on twitter all month.
Joann! Thank you so much! I hope you enjoy them…they actually do taste as good as they look. 🙂
O-M-G….. You two have SO much pumpkin recipes right now! I love it!!
This is what I’d like to wake up to. Love the ingredients in this pancake.
These pancakes look so good! Loving the vanilla nutmeg syrup!
Thanks Marsha! The syrup makes takes them to a whole new level of YUM. 🙂
Wish I could reach out and grab a bite. Looks so delicious.
Thanks Jen! Hope you get around to making them so you actually can take a bite! 🙂
This recipe looks amazing, I can’t wait to make it for my family! Thank you for sharing! Also, like you I am open to eating breakfast at any time of the day!
Right? Breakfast for dinner is the BOMB. Hope you and your family enjoys them!
I LOVE Pumpkin, so this is a must try pumpkin stack for me 🙂 PS…I love the mother/daughter blog! SO CUTE!
Thanks Natalie! And ya, it’s fun to work together doing something we both love. Thanks for your support!
Yum! These look fantastic, and your accompanying syrup’s recipe spells divine! Thanks so much for sharing this. A perfect weekend breakfast!
Thanks Callie! 🙂
I agree, some of the best times to eat breakfast is for dinner. These look SO good! I love all things pumpkin and the carmel topping sounds like heaven. Definitely adding this to my recipes.
I’m glad you agree with me…breakfast for dinner really is the best! Hope you like them!
Looks good. I think I’ll try these.
Thanks! I hope you like them!
Omg this looks so good!
I love fall for those same reasons and ESPECIALLY for all things pumpkin!!! These pancakes look delicious and I wish I could have taste tested them for you. Actually, I still can if you need someone =]
Danielle, so glad you’re on the same page as us with the whole pumpkin thing…and yes, come on over 😉 we’ll have a pumpkin pancake parT!
I’ve seen tons of pumpkin pancake recipes floating around lately, but this is the first time I’ve seen a syrup recipe like yours! What a great idea!!
Desteny, it’s a unique combo…but makes a yummy topping for those pumpkin pancakes. Hope you enjoy it 🙂
Yum! These look so good!