Pumpkin Sage Pancakes with Blackberry Sauce

These Pumpkin Sage Pancakes with Blackberry Sauce combine the rich, warm flavors of fall with a tangy, vibrant fruit topping. The savory hint of sage balances perfectly with the subtle sweetness of pumpkin, while the blackberry sauce adds a refreshing, tart finish. It’s the ultimate cozy breakfast or brunch option that brings seasonal ingredients to life.

Why You’ll Love This Recipe

I love how these pancakes bring something unique to the table. The combination of earthy sage and spiced pumpkin is not something you see every day, making this dish stand out from traditional pancakes. The homemade blackberry sauce ties it all together with its balance of sweet and tangy notes. Plus, the recipe is easy to customize for dietary preferences, and the sauce can even be prepped ahead of time. Perfect for a weekend brunch or a special breakfast-for-dinner treat!

Ingredients

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

For the Pancakes:

1 1/2 cups all-purpose flour

1 tablespoon sugar

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon finely chopped fresh sage (or 1 teaspoon dried sage)

1 cup pumpkin purée (not pumpkin pie filling)

1/4 teaspoon ground cloves

1 cup milk (or almond milk for dairy-free)

1 egg

2 tablespoons melted butter (or neutral oil for dairy-free)

1 teaspoon vanilla extract

For the Blackberry Sauce:

2 cups fresh or frozen blackberries

1/4 cup sugar (adjust to taste)

1 tablespoon lemon juice

1/4 cup water

1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

Directions

Make the Blackberry Sauce:

In a medium saucepan, combine the blackberries, sugar, lemon juice, and water.

Cook over medium heat, stirring occasionally, until the berries break down and the mixture starts to simmer, about 5-7 minutes.

If a thicker sauce is desired, stir in the cornstarch slurry and cook for an additional 1-2 minutes until the sauce thickens slightly.

Remove the sauce from the heat. If a smooth texture is preferred, strain the mixture through a fine-mesh sieve; otherwise, leave it chunky. Set the sauce aside to cool.

Prepare the Pancakes:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and chopped sage.

In a separate bowl, whisk the pumpkin purée, milk, egg, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix—it’s okay if the batter has a few small lumps.

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown and cooked through.

Serve:

Stack these Pumpkin Sage Pancakes with Blackberry Sauce onto a plate and drizzle generously with the prepared blackberry sauce. If desired, garnish with whipped cream, powdered sugar, or a sprig of fresh sage for a beautiful presentation.

Servings and Timing

Servings: 4-6 servings (about 10-12 pancakes)

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Variations

Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free flour blend.

Dairy-Free: Use almond milk or any plant-based milk, and replace butter with neutral oil or vegan butter.

Extra Flavor: Add 1 tablespoon of maple syrup to the pancake batter for a touch of extra sweetness.

Berry Swap: Replace blackberries with raspberries or blueberries for a different fruit sauce twist.

Herb Adjustment: If sage isn’t your favorite, try substituting with thyme or rosemary for a subtle herbaceous note.

Storage/Reheating

Storing Pancakes: Let the pancakes cool completely, then store them in an airtight container in the fridge for up to 3 days.

Freezing Pancakes: Freeze the pancakes in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. They will keep for up to 2 months.

Reheating Pancakes: Warm pancakes in a toaster, oven (at 350°F for 5-10 minutes), or microwave until heated through.

Blackberry Sauce Storage: Store the sauce in a sealed container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving.

Related Recipes:

• THE BEST HOMEMADE PANCAKES
• Fluffy Pancakes
• 2-Ingredient Banana Egg Pancakes (Gluten-Free, Dairy-Free, Paleo)

FAQs

How do I make these pancakes gluten-free?

Simply replace the all-purpose flour with a 1:1 gluten-free flour blend. Be sure the baking powder and other ingredients are certified gluten-free.

Can I make the blackberry sauce ahead of time?

Yes! The blackberry sauce can be made up to 3 days in advance. Store it in the refrigerator and reheat it before serving.

Can I use canned pumpkin pie filling instead of pumpkin purée?

No, pumpkin pie filling contains added spices and sugar, which can throw off the balance of flavors in this recipe. Stick to pure pumpkin purée.

How do I know when to flip the pancakes?

Flip the pancakes when small bubbles form on the surface and the edges look slightly set. This usually takes about 2-3 minutes.

Can I use other berries for the sauce?

Absolutely! Blueberries, raspberries, or even strawberries can replace blackberries for a different flavor profile.

Conclusion

These Pumpkin Sage Pancakes with Blackberry Sauce bring a unique and seasonal twist to classic pancakes. The warm spices, savory sage, and tangy blackberry sauce come together to create a dish that feels special yet simple to make. Whether it’s for a cozy fall breakfast or an impressive brunch spread, this recipe is sure to delight everyone at the table. Plus, with easy variations and make-ahead options, you can customize it to suit any preference. Enjoy every bite of these perfectly spiced, fluffy pancakes!

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