Fall is in the air, and what better way to celebrate the season than with a stack of savory Pumpkin Spice Pancakes drizzled in sweet maple syrup? These pancakes are a delightful fusion of warm spices, creamy pumpkin, and the comforting familiarity of a classic breakfast favorite. Get ready to indulge in a cozy, craveable dish that’s sure to become a new family tradition.
Why You’ll Love This Savory Pumpkin Spice Pancakes drizzled with Maple Syrup
These savory pumpkin pancakes are the ultimate autumn comfort food. Packed with the festive flavors of pumpkin, cinnamon, and nutmeg, they deliver a warm, satisfying and indulgent experience. The addition of savory elements like salty bacon and sharp cheddar cheese creates a delicious contrast to the sweet maple syrup, resulting in a truly craveable and well-balanced dish. Whether you’re serving them for a leisurely weekend brunch or as a special weekday treat, these pancakes are sure to delight your taste buds and bring everyone to the table.
Ingredients
The key ingredients for these Savory Pumpkin Spice Pancakes include pumpkin puree, all-purpose flour, eggs, milk, brown sugar, baking powder, and warm spices like cinnamon, nutmeg, and ginger. For the savory twist, we’ll be adding crispy bacon and shredded cheddar cheese. Maple syrup is the perfect finishing touch, providing a sweet and sticky contrast to the earthy, cozy flavors.
- 1 cup (240 ml) – Pumpkin puree
- 1 1/4 cups (155 g) – All-purpose flour
- 2 – Large eggs
- 1 cup (240 ml) – Milk
- 3 tablespoons (45 g) – Brown sugar
Ingredient Substitutions
- Flour: Whole wheat flour for a heartier texture
- Milk: Almond milk for a dairy-free version
How to Make Savory Pumpkin Spice Pancakes drizzled with Maple Syrup
Begin by cooking the bacon until crispy, then crumble or chop it into small pieces. In a separate bowl, whisk together the dry ingredients: flour, baking powder, brown sugar, cinnamon, nutmeg, and ginger. In another bowl, combine the wet ingredients: pumpkin puree, eggs, milk, and melted butter.
Step 1: Prep Work
Gently fold the wet ingredients into the dry ingredients, being careful not to overmix. The batter should have a few small lumps. Fold in the crumbled bacon and shredded cheddar cheese.
Step 2: Main Cooking Process
Preheat a griddle or large 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 golden brown and cooked through. Serve the savory pumpkin pancakes warm, drizzled with a generous amount of pure maple syrup.
Step 3: Final Steps/Assembly
Recipe Variations & Tips
- Nuts: Fold in chopped pecans or walnuts for an extra decadent touch
- Cheese: Experiment with different varieties like feta or goat cheese
- Toppings: Top with a fried egg or a dollop of Greek yogurt
- Pumpkin Flavor: Increase the amount of pumpkin puree for a more pronounced flavor
Serving & Storage
Serve with: Crispy bacon, fresh fruit, and a warm cup of coffee.
Storage: Refrigerate leftover pancakes for up to 3 days.
Reheat: Warm in the microwave or a toaster oven before serving.
Make-Ahead: Prepare the batter up to 24 hours in advance and store it covered in the refrigerator.
Nutrition Information
A serving of these Savory Pumpkin Spice Pancakes (2 pancakes) provides approximately 300 calories, 12 grams of protein, 35 grams of carbohydrates, and 14 grams of fat. They are a good source of vitamins A and C, as well as calcium and iron. The addition of pumpkin puree and warm spices makes this dish a nutritious and satisfying breakfast option.
- Serving Size: 2 pancakes
- Calories: 300 kcal
- Protein: 12 g
- Carbs: 35 g
- Fat: 14 g
- Sodium: 450 mg
Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can prepare 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 the pancakes.
Can I use canned pumpkin puree?
Absolutely! Canned pumpkin puree works perfectly fine in this recipe. Just make sure to use pure pumpkin puree, not pumpkin pie filling, which contains additional sweeteners and spices.
Can I make these pancakes gluten-free?
To make these pancakes gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. You may need to adjust the amount of milk or baking powder to achieve the desired consistency.
Can I omit the bacon?
Certainly! If you prefer a vegetarian version, you can easily omit the bacon and adjust the recipe accordingly. The pancakes will still be delicious without the salty, crispy element.
How can I make these pancakes in advance?
These pancakes can be made in advance and reheated before serving. Simply cook the pancakes as directed, let them cool completely, and then stack them with parchment paper in between. Store the pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or a toaster oven before serving.
Try These Next
- Pumpkin Spice Pancakes With Maple Drizzle
- Pumpkin Spice Pancakes With Maple Cream
- Savory Pumpkin Pancakes With Maple Drizzle
Savory Pumpkin Spice Pancakes with Maple Syrup Drizzle
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: 🍳 Breakfast & Brunch Upgrades
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Description
These Savory Pumpkin Spice Pancakes are fluffy, delicious, and perfect for a cozy breakfast or brunch. Drizzled with maple syrup, they are a delightful way to celebrate fall flavors.
Ingredients
– 1 cup all-purpose flour
– 1/2 cup pumpkin puree
– 2 tablespoons brown sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon pumpkin pie spice
– 1 cup buttermilk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– Maple syrup for drizzling
Instructions
1.
2. 1. In a large bowl, whisk together the flour, pumpkin puree, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
3. 2. In another bowl, combine the buttermilk, egg, and melted butter.
4. 3. Pour the wet ingredients into the dry ingredients and stir until just combined; some lumps are okay.
5. 4. Heat a non-stick skillet over medium heat and lightly grease with butter.
6. 5. Pour 1/4 cup of batter onto the skillet for each pancake.
7. 6. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
8. 7. Repeat with the remaining batter.
9. 8. Serve warm, drizzled with maple syrup.
Notes
You can adjust the amount of pumpkin spice according to your taste. These pancakes can be made ahead of time and reheated in the toaster for a quick breakfast!
Nutrition
- Serving Size: 1 pancake
- Calories: 210 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pancakes, pumpkin spice, breakfast