Pumpkin Pancakes with Strawberry Syrup
Labor Day has come and gone. Have we officially entered fall yet? Well it’s still 100+ degrees here in the valley so we are not a good judge of seasons here, but I’m from Oregon and Labor Day always meant ushering in the fall! I thought I’d start it off the changing of season with Pumpkin Pancakes!
Pumpkin Pancakes with Strawberry Syrup is a recipe I have had on the blog for years, but has only been “viewed” a few times. When I first began photographing, I didn’t have any experience styling and because I was taking pictures with my cell phone, everything had a yellow tone. It wasn’t very appetizing.
I’ve worked hard to correct that and have learned that perfectly placed food doesn’t cut it. Messy is ok and sticky syrup means finger-licking deliciousness!
Have you ever made homemade syrup? It’s super easy! You’ll use two parts fruit to one part sugar. Bring it to a simmer until the sugar dissolves and put the mixture into a sieve and allow to drain. That’s it! It couldn’t be any easier or more delicious!
The pumpkin pancakes are golden brown because they are grilled, they are also flavored with pumpkin spice and puree’d pumpkin! Definitely pumpkin-forward, these are light, fluffy flapjacks. Pancakes that are perfect for breakfast, brunch or dinner!
Mixing the pancakes is really simple. The dry ingredients are flour, baking soda, pumpkin pie spice, sugar and salt. The wet ingredients are milk, pumpkin puree and an egg. I mixed everything together being careful not to over mix.
I made silver dollar size using an ice cream scoop to measure so they would be uniform in size. This makes about ten small pancakes. Really it’s enough for three servings, these are amazing! Another time I sprinkled mini chocolate chips and chopped pecans in the batter. Talk about overindulgent, WOW!!! For me it was a bit of a sugar overload, but for my hubby – he gave it two thumbs up. Devine!
Pumpkin Pancakes with Strawberry Syrup
- 1 1/4 cups all purpose flour
- 2 teaspoons baking soda
- 2 tablespoons sugar
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 1/4 cup milk
- 1/2 cup pumpkin puree
- 1 teaspoon melted butter
- 1 egg
- Optional add-ins - pecans and chocolate chips morsels
- In a medium sized bowl, sift together the dry ingredients; flour, baking soda, sugar, pumpkin pie spice & salt - set aside
- Mix together the milk, pumpkin puree, butter & egg.
- Fold the wet ingredients into the dry ingredients. Do not over mix.
- Heat a non-stick or cast iron skillet over medium heat. Spray with non-stick cooking spray or generously coat with butter.
- Cook pancakes on side one until bubbles come to the top & burst (about 3-4 minutes), flip and cook on side two until golden brown.
- Serve with your favorite topping, ENJOY!
Strawberry syrup is so easy to make – two part strawberry to one part sugar. Crush the berries well and heat over the stove on medium high heat. Whatever you do…don’t allow it to boil or you’ll have strawberry jam and though good…that’s not what we’re looking for today! Stir the berries frequently and occasionally crush them to really combine the sugar and strawberries. Just before it comes to a boil, remove it from the heat and place a sieve over a bowl and pour the mixture into the sieve. Allow it to drain thru – just walk away and leave it alone! (In other words, don’t try and force the liquid out of the berries) Drain for about 10 minutes – when the dripping stops, remove the sieve and discard the berries.
Allowing the berries to drain in the sieve without squeezing out the liquid will give you a perfectly clear syrup. If you compress the berries the liquid will be cloudy and you’ll probably get some small seeds in the mixture. That’s ok – doesn’t change the taste, but it wasn’t what I was going for.
Is syrup really that easy? Yup, sure is. You can use this recipe to make syrup with most any kind of berries. You may need to adjust the sugar if your berries are a little more tart or a little more sweet. And when it’s this simple, why not make it yourself? Enjoy!
- 2 cups strawberries
- 1 cup sugar
- Crush the berries well and mix with the sugar. In a heavy bottom pot, heat over the stove on medium high heat, stirring often.
- Whatever you do...don't allow it to boil or you'll have strawberry jam and though good...that's not what we're looking for today! Stir the berries frequently and occasionally crush them to really combine the sugar and strawberries.
- Just before it comes to a boil, remove it from the heat.
- Place a sieve over a large bowl. Pour the strawberry mixture into the sieve and allow it to drain thru - about 10 minutes. Just walk away and leave it alone! (In other words, don't try and force the liquid out of the berries.
- Drain for about 10 minutes - when the dripping stops, remove the sieve and discard the berries.
- This will make about 2 1/2-3 cups of delicious homemade strawberry syrup and keeps in the refrigerator for about a week.
You need to try this! It’s an amazing combination of flavors and so easy to make. Little kids and big kids would love this for breakfast on the weekend or like us – breakfast for dinner! Does this tempt your tastebuds?
Looking for more breakfast ideas? One of my favorites is my recipe for an Avocado Breakfast Sandwich – delicious with fresh tomatoes, prosciutto and a perfectly poached egg!
Another favorite is Baked French Toast with Strawberry Jam – ooh that drizzle, love this meal!