Pumpkin Pancakes & Home Made Maple Syrup

This year we decided to ditch the traditional Thanksgiving Dinner.  None of the kids can come visit, we're going to be busy with some home updates and decided to opt for something simple yet delish.

My husband's favorite meal is breakfast with all the works.  This year our menu will include eggs, bacon, sausage, pumpkin pancakes with maple syrup, orange juice and milk.  Nothing fancy, but it's his favorite.

Here's our recipe for Pumpkin Pancakes.

Pumpkin Pancakes (Makes 12)


To whatever mix or made from scratch recipe you prefer to use for basic pancakes, add the following:

1 Tbsp. Vinegar to the milk or water
1 cup pumpkin puree (I prefer Libby's 100% Pure)
2 tsp. vanilla
2 tsp. Pumpkin Pie Spice

Hints & Tips:

Can add 1/3 cup Potato Starch or 1- 2 TBS. Corn Starch for fluffier pancakes.


Mix well with whisk.  Not necessary to get out all lumps, but don't have them very big either.

When cooking, as you see bubbles start to form on the pancake, you will know it is time to flip them.

Top with Maple Syrup, a Dollop of Whipped Topping, and a Sprinkle of Pumpkin Pie Spice.

Home Made Maple Syrup


2 c. sugar
1 c.  water
1 tsp. vanilla
1 tsp. maple flavoring


Place in small pan and boil till sugar dissolves.  The longer it boils, the thicker the syrup will be.  Boil at least 1 minutes.  Remove from heat and add vanilla a maple flavoring.

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