Description
Enjoy the flavors of fall with these delicious Pumpkin Sage Pancakes topped with a tangy Blackberry Sauce. These pancakes are a perfect combination of sweet and savory, making them a delightful breakfast treat.
Ingredients
Scale
Pancakes:
- 1 1/4 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon finely chopped fresh sage
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup canned pumpkin puree
- 2 large eggs
- 1 cup buttermilk
- 2 tablespoons melted butter (plus more for the skillet)
Blackberry Sauce:
- 1 1/2 cups fresh or frozen blackberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Make the blackberry sauce: Combine blackberries, sugar, and lemon juice in a saucepan. Cook until berries break down. Add cornstarch slurry, simmer until thickened.
- Prepare the pancakes: Mix dry ingredients in one bowl, wet ingredients in another. Combine and stir until just mixed. Cook pancakes on a greased skillet.
- Serve: Top warm pancakes with blackberry sauce.
Notes
- Fresh sage can be substituted with dried sage.
- The blackberry sauce can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake with sauce
- Calories: 210
- Sugar: 10g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
