I was craving something fall-ish for breakfast, so I decided to try to make homemade pumpkin pancakes from scratch.

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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.

Cinnamon Syrup

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)


  1. In a small saucepan or butter warmer, combine sugar, water and cinnamon and whisk together. Bring to a boil over medium heat.
  2. Reduce to simmer.
  3. Simmer till liquid is reduced by about half.
  4. Allow to cool before serving (or serve warm, but not hot)