Pumpkin Pancakes with Strawberry Syrup

Why You’ll Love Pumpkin Pancakes with Strawberry SyrupRecipe

This recipe combines classic pumpkin spice pancakes with a fruity homemade strawberry syrup for a twist that feels both seasonal and fresh. The pancakes are soft and fluffy, while the syrup adds natural sweetness and bright flavor — a combination that’s irresistible for kids and adults alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin Pancakes
flour
baking soda
sugar
pumpkin pie spice
salt
milk
pumpkin puree
vanilla extract
melted butter
egg
optional add‑ins like pecans or chocolate chips

Strawberry Syrup
strawberries
sugar

Directions

1. In a medium bowl, sift together the dry ingredients for the pancakes: flour, baking soda, sugar, pumpkin pie spice, and salt.

2. In another bowl, mix together the milk, pumpkin puree, melted butter, egg, and vanilla extract.

3. Fold the wet ingredients into the dry ingredients, mixing gently until just combined. Do not overmix.

4. Heat a non‑stick skillet or griddle over medium heat and coat with cooking spray or butter.

5. Pour batter to form pancakes (about 3‑4 minutes per side) and cook until bubbles form and edges look set, then flip and cook until golden brown.

6. For the strawberry syrup, crush the strawberries and combine with sugar in a saucepan over medium‑high heat. Stir often and heat until the sugar dissolves (do not let it boil).

7. Pour the strawberry mixture through a sieve and let it drain for about 10 minutes to collect the syrup.

8. Serve the warm pancakes with the strawberry syrup poured over the top.

Servings and timing

This recipe makes about 10 silver dollar pancakes and approximately 4 servings of strawberry syrup. Total time from start to finish is about 17 minutes.

Variations

• Add mini chocolate chips, chopped pecans, or fresh blueberries to the pancake batter for extra texture and flavor.

• Substitute maple syrup or a combination of syrups if you prefer a different sweetness profile.

• For a spicier twist, add a pinch of cinnamon or nutmeg to the pancake batter.

Storage/Reheating

Leftover pancakes can be stored in the refrigerator for up to three days in an airtight container. They also freeze well for up to three months — wrap them tightly before freezing. Reheat in the toaster, oven, or microwave until warmed through. The strawberry syrup keeps in the refrigerator for about a week.

FAQs

What type of pumpkin puree should I use?

Use pure pumpkin puree, not pumpkin pie filling, for best texture and flavor.

Can I make the batter ahead of time?

Yes, you can prepare the batter and store it in the fridge for up to 24 hours before cooking.

How do I know when the pancakes are ready to flip?

When small bubbles form and pop on the surface and the edges look set, it’s time to flip.

Can I use frozen strawberries for the syrup?

Yes, thaw the strawberries before crushing and proceed with the recipe as written.

What if my syrup becomes too thick?

Warm it slightly and add a splash of water to thin as needed.

How do I keep pancakes warm while making the rest?

Place cooked pancakes on a baking sheet in an oven set to low heat.

Can I make these gluten‑free?

Yes — substitute your favorite gluten‑free all‑purpose flour blend.

Is there a dairy‑free version?

Replace milk with almond or oat milk, and use dairy‑free butter or oil.

Can I double the recipe?

Absolutely — the ingredients scale well for larger crowds.

What toppings go well with these pancakes?

Fresh fruit, whipped cream, or a sprinkle of powdered sugar all pair nicely with the strawberry syrup.

Conclusion

These pumpkin pancakes with strawberry syrup are a delightful play on traditional pancakes, offering warm spice and vibrant fruit flavor. They’re easy to prepare, versatile for variations, and perfect for weekend breakfasts or cozy brunches. Serve them up with your favorite toppings and enjoy a comforting dish that’s sure to please everyone at the table.