Description
These Pumpkin Sage Pancakes with Blackberry Sauce combine the warm flavors of pumpkin and aromatic sage in fluffy pancakes, topped with a sweet and tangy homemade blackberry sauce. Perfect for a cozy fall breakfast or brunch, this recipe offers a delightful twist on classic pancakes using fresh spices and seasonal ingredients.
Ingredients
Scale
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
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. Bring to a gentle simmer over medium heat and cook for 5-7 minutes until the berries begin to break down.
- Thicken the Sauce (Optional): If you prefer a thicker sauce, mix the cornstarch with water to form a slurry and stir it into the simmering mixture. Cook for an additional 1-2 minutes until the sauce thickens.
- Finish the Sauce: Remove the pan from heat and optionally strain the sauce through a fine mesh sieve for a smooth texture. Set aside to cool.
- Prepare the Pancake Batter – Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and chopped sage until evenly combined.
- Prepare the Pancake Batter – Wet Ingredients: In a separate bowl, whisk pumpkin purée, milk, egg, melted butter, and vanilla extract until smooth and thoroughly blended.
- Combine Batter: Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Avoid overmixing to keep pancakes tender.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown and cooked through.
- Serve: Stack the pancakes on plates, drizzle with the homemade blackberry sauce, and garnish optionally with whipped cream, powdered sugar, or fresh sage leaves for added flavor and presentation.
Notes
- You can substitute almond milk or other dairy-free milk to make the recipe dairy-free.
- Fresh sage adds a brighter flavor, but dried sage works well in a pinch.
- If using frozen blackberries, no need to thaw before making the sauce.
- For a smoother blackberry sauce, strain out seeds after cooking.
- Adjust sugar in the sauce based on the sweetness of your blackberries or personal preference.
