Fluffy Pumpkin Pancakes with Marionberry Drizzle

Fluffy Pumpkin Pancakes with Marionberry Drizzle

Light and fluffy pancakes with the warm flavor of pumpkin, topped with a simple yet elegant marionberry fruit spread drizzle.

10mPrep
15mCook
25mTotal
4Servings
10Ingredients

Ingredients

  • All-Purpose Flour1 1/2 cups
  • Pumpkin Puree1 cup
  • Milk1 cup
  • Egg1
  • Sugar2 tablespoons
  • Baking Powder2 teaspoons
  • Unsalted Butter2 tablespoons, melted
  • Salt1/2 teaspoon
  • Fruit Spread (Marionberry)1/4 cup
  • Water1 tablespoon

Steps

  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In a separate medium bowl, whisk together the pumpkin puree, milk, egg, and 2 tablespoons of melted butter until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
  4. Heat a lightly buttered griddle or non-stick skillet over medium heat.
  5. Pour approximately 1/4 cup of batter onto the griddle for each pancake.
  6. Cook until bubbles appear on the surface and the edges look dry, about 2-3 minutes. Flip and cook until golden brown on the other side, about 1-2 minutes.
  7. While the pancakes cook, prepare the drizzle. In a small bowl, whisk together the marionberry fruit spread and 1 tablespoon of warm water until smooth.
  8. Serve pancakes warm with extra butter and a generous drizzle of the marionberry syrup.

Tips

  • For the fluffiest pancakes, let the batter rest for 5-10 minutes after mixing. This allows the gluten to relax and the baking powder to activate.
  • Ensure your griddle is fully preheated before adding the batter. A drop of water should sizzle and evaporate immediately.
  • For a richer flavor, you can substitute the milk with oat milk or buttermilk if available.

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