Pumpkin Pancakes with Orange-Infused Maple Syrup

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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Pumpkin Pancakes with Orange-Infused Maple Syrup

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

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, Brunch

Cuisine: American

Keyword: Easy, Fall, Pancakes, Pumpkin, Seasonal, Winter

Servings: pancakes

Author: Nicole

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