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These Pumpkin Pancakes with Orange-Infused Maple Syrup are absolutely delicious and the perfect way to start any fall morning!

Two plates with stacks of pancakes topped with pomegranate seeds and walnuts sit on a wooden table. Nearby are a syrup dispenser, cutlery, napkins, and autumn-colored decor.
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Why You’ll 🫶🏻 these Pumpkin Pancakes

These pumpkin pancakes are wonderfully soft and tender, bursting with cozy autumn flavors. The pumpkin contributes natural moisture and richness, while the spices produce that familiar scent that fills your kitchen with delightful aromas. What really sets these apart from other recipes is my orange-infused maple syrup. That little touch adds a fresh twist, brightening the pumpkin purée’s natural sweetness and complementing the spices! Enjoy!~Nicole

Key Ingredients for Pumpkin Pancakes with Orange-Infused Maple Syrup

For the Orange-Infused Maple Syrup
A measuring cup filled with dark liquid, a bottle of maple syrup, and a whole orange are arranged on a white surface with small pumpkins and autumn leaves in the corners.

Grade A Maple Syrup (formerly Grade B) is categorized into four distinct types based on color and flavor: Golden Color with a Delicate Taste, Amber Color with a Rich Flavor, Dark Color with a Robust Flavor, and Very Dark Color with a Strong Flavor. Each type differs in sweetness and is ideal for various culinary applications. Lighter syrups tend to deliver a more delicate flavor, while darker syrups offer a more intense maple taste. My preference for pancakes is Amber Color with a Rich Flavor.

Orange Zest adds a bright, citrusy note to the syrup, complementing the pumpkin flavor. I use a variety of navel oranges, like Cara Cara.

For the Pumpkin Pancakes
A top-down view of baking ingredients on a white surface, including flour, butter, milk, eggs, pumpkin puree, sugar, brown sugar, vanilla extract, pumpkin pie spice, and measuring spoons. Small pumpkins and leaves are nearby.

Pumpkin Purée boasts a gently sweet, earthy taste and a velvety, creamy consistency. It contributes to a moist texture and a cozy, seasonal flavor. You can use Homemade Pumpkin Purée or store-bought. But do not use canned pumpkin pie filling, as it is already seasoned with spices and contains added sugar.

Unbleached All-Purpose Flour, Baking Powder, and Kosher Salt are the main dry ingredients. Flour adds structure by forming gluten, baking powder aids leavening, and salt enhances flavor.

Light Brown Sugar and Granulated Sugar provide sweetness. Light brown sugar, which has molasses added, contributes a delicate caramel flavor and moisture to pancakes, resulting in a softer, denser texture. Granulated sugar offers a neutral sweetness and helps achieve a lighter, airier pancake consistency.

Whole Milk, Eggs, and Melted Unsalted Butter are essential components of pancake batter that enhance its texture and taste. Light whole milk adds moisture and richness. Eggs provide structure and help bind the ingredients. Melted butter enhances the flavor and yields a soft, fluffy pancake.

Pure Vanilla Extract adds a sweet flavor and aroma to the pancake batter.

Pumpkin Pie Spice is a spice mix that adds a cozy, aromatic flavor. It typically consists of warm ground spices such as cinnamon, nutmeg, ginger, allspice, and/or cloves. You can use Homemade Pumpkin Pie Spice or store-bought with equally good results.

Equipment Needed

A partially peeled orange, three strips of orange peel, and a red-handled vegetable peeler are on a brown cutting board with a hole in the corner.
A metal pot with dark liquid and several orange peels sits on a stovetop burner, viewed from above.
A Ninja blender filled with milk and orange ingredients sits on a kitchen counter beside a bowl of flour, a spoon, and a small pumpkin. The blender lid is off and placed to the side.
A top-down view of a blender containing a mixture of wet and dry ingredients, including visible lumps and liquids, ready to be blended. The blender sits on a white countertop.
A close-up of a Ninja blender filled with a creamy, tan-colored mixture. The blender’s measurement markings are visible on the container, and the appliance is sitting on a kitchen counter.
Four round pancake batters cooking on a nonstick griddle, with a black spatula and a blender of extra batter nearby on a light-colored countertop.
Four golden-brown pancakes cooking on a nonstick electric griddle, with a black spatula and a blender nearby on a white countertop.
A hand holds a spatula lifting a golden brown pancake from a griddle, with more pancakes on a white plate nearby.

Tips on Making Pumpkin Pancakes with Orange-Infused Maple Syrup

  1. I use a serrated peeler to make thin strips of peel with little not no white pith. If there is any pith, you can use the back of a thin spoon to gently scrape off the pith. The peeler is excellent for peeling peaches and tomatoes, too!
  2. Pour the syrup into a small saucepan, add the orange strips, and heat over low heat for about 5 minutes to infuse. Remove from the heat and allow to rest for 10 minutes.
  3. With the pumpkin purée in the batter, I like to make sure there aren’t any lumps or bumps. So, I start by adding all the wet ingredients to my super awesome Ninja Blender.
  4. This blender is great because it also has a pouring spout, making it very easy to pour the batter directly onto the griddle without using a ladle or measuring cup.
  5. Add the dry ingredients and blend, scraping down the sides as needed. You should have about 5 cups of batter. This amount will yield 16 (4-inch) pancakes or 15 (4-inch) pancakes and 3 mini pupcakes. 😉🐾
  6. I use a preheated griddle set to 350°-375°F and lightly grease it with non-stick spray, then wipe off any excess with a paper towel. You can also use a non-stick skillet, a cast-iron skillet, and grease it with butter or a neutral oil. (It is a matter of preference and what you have.) I particularly like this Presto electric griddle because it is a space saver, which is a bonus in my galley kitchen. I can remove the feet and store it flat or on its side. Pour the batter onto the griddle. Cook the pancakes until the edges are slightly dry and bubbles begin to form in the center, about three minutes.
  7. Using a silicone spatula to prevent the pancakes from sticking, flip the pancakes over and cook until browned on the second side, about 2-3 more minutes.
  8. Transfer the pancakes to an oven-safe platter and keep warm in a 200°F oven.

Substitutions

  • Whole milk is preferred for its rich taste, but reduced-fat milk can be used.
  • I like to use extra-large eggs because I think you get a little more for your money, but large eggs can be used without any adjustments to the quantity.
  • I prefer a combination of light brown sugar and granulated sugar. But you can use dark brown sugar or all brown sugar for a deeper flavor.

Serving Suggestions

The orange-infused maple syrup is definitely the star, but these pancakes are also well-received when topped with crunchy honey-roasted walnut (or pecan) pieces and tangy, sweet pomegranate seeds. It truly is an incredible combination of flavors and textures!

Whether you are serving them for breakfast, brunch, or dinner, any breakfast-like side will be a welcome addition to the meal. A cup of coffee, tea, or a glass of milk will seal the deal!

A stack of pumpkin pancakes topped with walnuts and pomegranate seeds sits on a white plate. A fork holds a cut bite, and syrup is drizzled over the pancakes. A syrup jar is in the background.
Source: The Galley Gourmet original recipe

Other seasonal pancakes you might enjoy…

A stack of pancakes topped with banana slices and sprinkled with powdered sugar on a white plate, with another plate of pancakes and a syrup pitcher in the background.
Gingerbread Pancakes with Lemon-Infused Maple Syrup
A stack of pancakes topped with butter, chopped walnuts, and syrup sits on a white plate with a fork, next to a red napkin on a wooden table.
Whole Wheat Pancakes

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Pumpkin Pancakes with Orange-Infused Maple Syrup

By Nicole
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 16 pancakes
A stack of pumpkin pancakes topped with walnuts and pomegranate seeds sits on a white plate. A fork holds a cut bite, and syrup is drizzled over the pancakes. A syrup jar is in the background.
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These Pumpkin Pancakes with Orange-Infused Maple Syrup are absolutely delicious and the perfect way to start any fall morning!

Equipment

Ingredients 

For the Orange-Infused Maple Syrup

  • 1 cup Grade A maple syrup
  • 3 (3-inch) strips orange peel, no white pith

For the Pancakes

  • 2 ½ cups unbleached all-purpose flour
  • 4 ½ teaspoons baking powder
  • ¾ teaspoon Kosher salt
  • 2 ½ teaspoons pumpkin pie spice, Homemade or store-bought
  • 1 cup pumpkin purée (not pie filling), Homemade or store-bought
  • ¼ cup granulated sugar
  • ¼ cup firmly packed light brown sugar
  • 2 extra-large eggs
  • 1 ½ cups whole milk
  • ¼ cup (2 ounces) unsalted butter, melted
  • ½ teaspoon pure vanilla extract
  • Non-stick cooking spray, butter, or neutral oil for greasing the griddle or pan

Accompaniments

  • Honey-roasted walnut pieces, optional
  • Pomegranate arils/seeds, optional

Instructions 

For the Orange-Infused Maple Syrup

  • In a small saucepan, heat the syrup and lemon strips over low heat for 5 minutes to infuse. Remove from the heat and allow to rest for 10 minutes. Remove the strips before serving.

For the Pancakes

  • Preheat the oven to 200℉.
  • In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice; set aside.
  • In a high-speed blender, add the pumpkin, sugars, eggs, milk, butter, and vanilla. Blend until smooth.
  • Scrape down the sides of the blender, add the flour mixture, and blend until smooth. Scrape down the sides of the blender as needed until no flour streaks or pumpkin clumps remain. Remove the blade scraping off any batter.
  • Preheat an electric griddle between 350℉-375℉. Lightly spray with non-stick oil spray, removing any excess with a paper towel.
  • Working in batches, pour batter (about ⅓ cup) onto griddle 1-inch-apart. Cook until the adges are slightly dry and bubbles form in the center of the pancakes, about 3 minutes. Turn and cook until lightly browned on the second side, about 2-3 minutes more.
  • Transfer the pancakes to an oven-safe platter and keep warm in the oven until ready to serve. Serve with infused maple syrup, walnut pieces, and pomegranate seeds. Enjoy!

Notes

*If you do not have a blender, you can thoroughly mix the batter in a large bowl with a whisk, and drop 1/3 cupfuls of batter with a measuring cup or ladle onto your preferred cooking surface.
Pancakes can be stored in an airtight container in the refrigerator for up to two days or frozen between sheets of wax paper for up to two months.
Syrup can be stored in an airtight container in the refrigerator for up to one year.
Nutritional values do not include accompaniments.

Nutrition

Calories: 207kcal, Carbohydrates: 38g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 31mg, Sodium: 249mg, Potassium: 152mg, Fiber: 1g, Sugar: 20g, Vitamin A: 2549IU, Vitamin C: 4mg, Calcium: 136mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @thegalleygourmet or tag #thegalleygourmet!

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