Quick and easy Pumpkin Pancakes with Cranberry Maple Syrup are a beautiful and fun holiday breakfast! You’ll love this seasonal treat.

 

A Fast and Easy Holiday Breakfast

We’ve all been there. You have your Thanksgiving or Christmas menu all done up and ready to go, just waiting for you to get started. But then someone says, “I’m hungry! Is dinner ready yet?”

And you realize there’s no breakfast item on you menu! What are you gonna serve the noise-makers while you prep that big turkey?

Don’t worry, I got you covered.

To quiet them down, all you have to do is reach for a box of Bisquick (or whatever pancake mix you like!) and a few holiday ingredients you’ve probably got sitting in front of you! 

Now don’t get me wrong, I love homemade pancakes from scratch.  But on a big holiday, when most things are already being made from scratch, and breakfast is the last thing that we have time for, a semi-homemade pancake is the next best thing. With pumpkin! And cranberries! Yum.

What You’ll Need

If you can, why not enlist some kitchen helpers to get the pancake batter started! You’ll make memories and pancakes at the same time! 

For the Pancakes:

• Pancake Mix: You’ll need 1 ½ cups of your favorite pancake mix for the base of this easy batter.
• Pumpkin Pie Spice: Measure out 1 teaspoon of pumpkin pie spice to give these pancakes that holiday taste!
• Sugar: I recommend adding 1 tablespoon of light brown sugar, packed. You can omit this if needed, or replace it with raw sugar or maple syrup.
• Pumpkin Purée: Make sure you use pumpkin puree, not pumpkin pie filling!
• Oil: A little canola oil or melted butter conditions the batter.
• Vanilla: Pure vanilla extract gives the best flavor.
• Water: Have ready about ½ cup of water.

For the Syrup:

• Cranberries: You’ll need 1 1/2 cups of fresh cranberries to make a quick cranberry sauce.
• Sugar: To offset the bitterness of the cranberries, add 1/2 cup sugar.
• Water: This is the final ingredient in our quick cranberry sauce, which will then be mixed with our maple syrup.
• Syrup: I used about 1/4 cup pure maple syrup for the perfect balance of flavors.

How to Make Pumpkin Pancakes and Cranberry Maple Syrup

Making this recipe is seriously a breeze! For extra festivity, try pouring the batter into fun shapes like pumpkins and wreaths!

Make the Pancakes

1. Combine the Dry Ingredients. In a medium mixing bowl, mix together the pancake mix, pumpkin pie spice, and brown sugar.
2. Combine the Wet Ingredients. In another bowl, whisk together the pumpkin puree, canola oil, vanilla and water.
3. Combine the Two Mixtures. Add the pumpkin mixture to the pancake mixture, and stir or whisk them together until well incorporated. If you need to, you can add more water to thin the batter to the right consistency.
4. Heat the Griddle or Pan. If you’re using an electric griddle, heat it  to 375F. If  you’re using a pan, preheat over medium heat and lightly grease with cooking spray or butter.
5. Make the Pancakes. Pour the pancakes out, using about a 1/4 cup of the batter for each cake, onto the griddle or pan.
6. Let them cook until the edges start to look dry and bubbles form in the middle.
7. Flip the pancakes with a spatula and continue to cook for another minute or two.

Make the Syrup

1. Make the Cranberry Sauce. Place the cranberries, sugar, and water in a small saucepan and bring to a simmer. Continue to simmer for 10 minutes, and then let it cool for 15 minutes.
2. Blend the Syrup with the COOLED Cranberry Sauce. Put the cooled cranberry sauce in a blender, and add in the maple syrup; blend well until incorporated.
3. Enjoy! Pour the finished syrup over the warm pancakes and serve immediately.

Tips for Success

• Don’t Overmix: When it comes to wheat-based pancake mix, overmixing can lead to tough, un-fluffy results! Keep a light hand and know that a few lumps are okay!
• Don’t Use Butter on the Griddle: While it might seem like a great idea to cook your pancakes in butter, the medium heat and cooking time can actually cause the butter to scorch. Grease your griddle or skillet with a little high-heat cooking oil instead.
• Bubbles are Good: You’ll know it’s time to flip the cakes when small bubbles and holes appear throughout the surface. 

How to Store and Reheat Leftovers

My favorite way to store leftovers is to cool them,   and then sandwich then between pieces of waxed paper or parchment paper. Pop into zip top bags and refrigerate for one or two days.

To reheat, place them back on a preheated griddle or skillet until heated through. You can also bake at 350F in a toaster oven or conventional oven until heated through.

Can I Freeze These?

Yes! Pancakes usually freeze very well, and there’s no need to thaw before reheating! Just cool them, stack them, and pack them as you would for the fridge, but place them into freezer bags and store in the freezer for up to one month. 

More Holiday Breakfast Ideas

• Baked French Toast
• Overnight Breakfast Strata with Prosciutto and Asparagus
• Pumpkin Pie Cinnamon Rolls