Introducing our savory twist on a breakfast classic – Savory Pumpkin Pancakes with Maple Drizzle. Infused with the warm, earthy flavors of pumpkin and topped with a sweet maple drizzle, these pancakes are the perfect way to start your day. Get ready to savor the cozy comfort and bold, zesty flavors in every bite.
Why You’ll Love This Savory Pumpkin Pancakes with Maple Drizzle
Indulge in the lush, velvety texture of these savory pumpkin pancakes, which offer a delightful departure from traditional sweet pancakes. The addition of pumpkin puree not only lends a vibrant golden hue but also imparts a creamy, subtly sweet flavor that pairs beautifully with the maple drizzle. This recipe is a true celebration of autumn’s bounty, delivering a hearty, satisfying breakfast that will warm your soul and leave you craving more.
Ingredients
The key ingredients for our Savory Pumpkin Pancakes with Maple Drizzle include all-purpose flour, baking powder, salt, pumpkin puree, eggs, milk, and melted butter. The maple drizzle is made with pure maple syrup, a touch of vanilla extract, and a pinch of cinnamon for an extra cozy, festive touch.
- 1 1/2 cups (180g) – All-purpose flour
- 2 teaspoons (10g) – Baking powder
- 1/2 teaspoon (2.5g) – Salt
- 1 cup (240g) – Pumpkin puree
- 2 large (100g) – Eggs
- 1 cup (240ml) – Milk
- 2 tablespoons (30g) – Melted butter
Ingredient Substitutions
- Gluten-free flour: Use a 1:1 gluten-free flour blend in place of the all-purpose flour (for a gluten-free version).
- Non-dairy milk: Almond milk or oat milk can be substituted for the dairy milk (for a dairy-free swap).
How to Make Savory Pumpkin Pancakes with Maple Drizzle
Follow these easy, chef-tested steps for perfectly fluffy and flavorful savory pumpkin pancakes with a sweet maple drizzle.
Step 1: Prep Work
Begin by whisking together the dry ingredients – flour, baking powder, and salt – in a large mixing bowl. In a separate bowl, combine the wet ingredients – pumpkin puree, eggs, milk, and melted butter. Gently fold the wet ingredients into the dry ingredients, taking care not to overmix.
Step 2: Main Cooking Process
Heat a lightly oiled griddle or nonstick skillet over medium heat. Scoop the batter onto the hot surface, forming pancakes of your desired size. Cook for 2-3 minutes per side, or until the pancakes are golden brown and cooked through.
Step 3: Final Steps/Assembly
While the pancakes are cooking, prepare the maple drizzle by combining the maple syrup, vanilla extract, and cinnamon in a small bowl. Whisk until well combined.
Step 4: Finishing Touches
Serve the savory pumpkin pancakes hot, drizzled with the fragrant maple mixture. Garnish with a sprinkle of chopped pecans or a dollop of whipped cream for an extra special touch.
Recipe Variations & Tips
- Nutty Addition: Fold in a handful of chopped pecans or walnuts into the batter for a touch of sweetness.
- Spice it Up: Add a pinch of ground ginger or a dash of nutmeg to the pancake mix for an extra cozy, autumnal flavor.
- Crispy Pancakes: Let the batter rest for 30 minutes before cooking for extra crispy pancakes.
- Sweet Additions: Drizzle the pancakes with honey or top with a dollop of whipped cream for an indulgent finish.
Serving & Storage
Serve with: These Savory Pumpkin Pancakes with Maple Drizzle are delicious on their own, but you can also serve them with a side of crispy bacon or a fresh fruit salad.
Storage: Any leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Make-Ahead: You can make the batter up to 24 hours in advance and store it covered in the refrigerator. Just be sure to give it a gentle stir before cooking.
Nutrition Information
These Savory Pumpkin Pancakes with Maple Drizzle are a delightful way to start your day. Each serving provides a hearty dose of complex carbohydrates, protein, and beneficial nutrients from the pumpkin puree. The maple drizzle adds a touch of natural sweetness, making this dish a satisfying and balanced breakfast option.
- Serving Size: 2 pancakes
- Calories: 340 kcal
- Protein: 12 g
- Carbs: 47 g
- Fat: 14 g
- Sodium: 650 mg
Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can make the batter up to 24 hours in advance and store it covered in the refrigerator. Just be sure to give it a gentle stir before cooking.
Can I freeze the cooked pancakes?
Absolutely! Cooked pancakes can be frozen for up to 3 months. Simply place them in a single layer on a baking sheet and freeze until solid, then transfer to an airtight container or freezer bag.
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly in this recipe. Just be sure to avoid using pumpkin pie filling, as it contains additional sweeteners and spices.
How can I make these pancakes dairy-free?
To make these pancakes dairy-free, simply substitute the milk with your preferred non-dairy milk, such as almond, oat, or coconut milk. You can also use a plant-based butter or oil in place of the melted butter.
Can I add any extra toppings?
Absolutely! These pancakes are delicious with a variety of toppings. Try adding a dollop of whipped cream, a sprinkle of toasted pecans, a drizzle of honey, or a scattering of fresh pomegranate arils.
Try These Next
- Caramel Apple Bacon Waffles With Maple Drizzle
- Maple Bacon Pumpkin Spice Waffles
- Pumpkin Spice Maple Bacon Cheeseburger
Savory Pumpkin Pancakes with Maple Drizzle
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: 🍳 Breakfast & Brunch Upgrades
- Method: Griddle Cooking
- Cuisine: American
- Diet: Vegetarian
Description
These savory pumpkin pancakes are fluffy, delicious, and perfect for a cozy breakfast. Topped with a rich maple drizzle, they are sure to impress!
Ingredients
– 1 cup all-purpose flour
– 1 cup pumpkin puree
– 2 large eggs
– 1 cup milk
– 2 tablespoons maple syrup
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– Butter or oil for cooking
– Extra maple syrup for serving
Instructions
1.
2. 1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. 2. In another bowl, mix the pumpkin puree, eggs, milk, and maple syrup until well combined.
4. 3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. 4. Heat a skillet over medium heat and add a little butter or oil.
6. 5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
7. 6. Flip the pancakes and cook for another 2-3 minutes until golden brown.
8. 7. Serve warm with a drizzle of maple syrup on top.
Notes
– You can add chocolate chips or nuts to the batter for extra flavor.
– These pancakes freeze well, so you can make a big batch and reheat them later.
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pumpkin pancakes, breakfast, brunch, fall recipes