Description
Pumpkin Sage Pancakes with Blackberry Sauce bring the perfect mix of cozy fall flavors and a bright fruit topping. These fluffy pancakes are infused with savory sage and spiced pumpkin, paired with a sweet-tart homemade blackberry sauce. Ideal for a comforting breakfast or brunch that feels special yet simple to make.
Ingredients
For the Pancakes:
1 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 tablespoon finely chopped fresh sage (or 1 teaspoon dried sage)
1 cup pumpkin purée (not pumpkin pie filling)
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)
Instructions
- Make the Blackberry Sauce:
- In a medium saucepan, combine blackberries, sugar, lemon juice, and water.
- Simmer over medium heat for 5-7 minutes until the berries break down.
- Optional: Add cornstarch slurry for a thicker sauce and cook for 1-2 more minutes.
- Remove from heat, strain for a smooth texture if desired, and set aside to cool.
- Prepare the Pancake Batter:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and sage.
- In a separate bowl, whisk pumpkin purée, milk, egg, melted butter, and vanilla extract until smooth.
- Combine wet and dry ingredients, folding gently to avoid overmixing.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), flip, and cook another 2-3 minutes.
- Serve:
- Stack pancakes and drizzle with the prepared blackberry sauce. Garnish with whipped cream, powdered sugar, or fresh sage if desired.
Notes
Storage: Store pancakes in the fridge for up to 3 days or freeze for 2 months. Reheat in the oven, toaster, or microwave.
Make-Ahead: Blackberry sauce can be made 3 days in advance and reheated before serving.
Variations: Use gluten-free flour, plant-based milk, or swap blackberries with blueberries or raspberries.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4-6 servings (about 10-12 pancakes)
