I was craving something fall-ish for breakfast, so I decided to try to make homemade pumpkin pancakes from scratch.
The key ingredient – canned pumpkin. I like the organic version (which I pretty much only buy when it’s on sale).
I added walnuts to the batter while the pancakes were cooking.
And for protein, we had scrambled eggs with cheese on the side.
The pancakes came out ok, but I wasn’t 100% happy with them, so I won’t be sharing the recipe at this time.
The sauce was pretty awesome, though.
I made a cinnamon syrup sauce.
At first I was just going to heat up cinnamon with maple syrup, but when I realized I was low on maple syrup, I decided to adapt a recipe I’d seen awhile back from Giada.
Adapted from this recipe by Giada DeLaurentis
Serves 2-4 (4 if you go light on the syrup, 2 if you go heavy)
- 1/4 cup brown sugar
- 1/4 cup water
- 1/4 tsp ground cinnamon (you could use a little less if you don’t want the sauce too strong)
- In a small saucepan or butter warmer, combine sugar, water and cinnamon and whisk together. Bring to a boil over medium heat.
- Reduce to simmer.
- Simmer till liquid is reduced by about half.
- Allow to cool before serving (or serve warm, but not hot)
11 thoughts on “Pumpkin Pancakes + Cinnamon Syrup”
oh my – that syrup DOES sound delightful!
I also made whole wheat pumpkin pancakes from scratch today. They came out cake like. Tasty but not what I was going for.
Wow, that recipe looks amazing! I love anything cinnamon and would have never thought to create cinnamon syrup, I will have to give that a try!
It’s especially good if you run out of maple syrup! lol Hope you like it!
I hope you can come up with a recipe to share. I will be trying your coconut breakfast cups this Tuesday for dinner which I’m excited for. Yum!
Hey girlie! So glad to see on Twitter that the coconut cups worked out. I thought those were particularly yummy! I’m hoping to give the pancakes another go…or just try someone else’s recipe. lol
love the cinnamon syrup idea… 🙂
I know you like creating your own recipes (I understand–I do too!) but Jenna at eatliverun had an AWESOME pancake recipe for squash pancakes up a week or two ago. She made hers with butternut but I subbed canned pumpkin when I made them and they were literally perfect! 🙂
Hey Natalie! Thanks for the tip! I checked out the recipe and it looks really good! I may try the one I was working on one more time because I think I was close, but if it doesn’t work, it’s nice to know there’s a yummy recipe out there I can try instead. 🙂 Thanks again for letting me know!
That syrup is AMAZING! I always love it around the holidays.
Did you try her pannetone bread pudding that went with it??!! I’ve made that one time before, but I used her other sauce recipe for it – Amaretto cream. *drool*