Description
Enjoy a delightful twist on classic pancakes with these Pumpkin Sage Pancakes topped with a homemade Blackberry Sauce. Perfect for autumn mornings, this recipe combines warm spices, fresh sage, and creamy pumpkin puree to create a flavorful, moist pancake. The vibrant blackberry sauce adds a sweet and tangy contrast, making each bite a delicious experience ideal for breakfast or brunch.
Ingredients
Scale
Pancake Batter
- 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 the blackberries, sugar, lemon juice, and water. Stir to mix all ingredients well.
- Simmer the Sauce: Place the saucepan over medium heat and let it simmer gently for 5-7 minutes until the berries break down and the sauce thickens slightly.
- Thicken the Sauce (Optional): If a thicker sauce is desired, stir in the cornstarch slurry and continue cooking for another 1-2 minutes until the sauce reaches your preferred consistency.
- Finish the Sauce: Remove the saucepan from heat. For a smooth sauce, strain the mixture through a fine sieve to remove seeds and pulp. Set aside and allow it to cool while preparing the pancakes.
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and sage to evenly distribute the spices and leavening agents.
- Combine Wet Ingredients: In a separate bowl, whisk the pumpkin purée, milk, egg, melted butter, and vanilla extract until you have a smooth, homogeneous mixture.
- Make the Batter: Pour the wet ingredients into the dry ingredients and gently fold together until just combined, being careful not to overmix to keep the pancakes light and fluffy.
- Heat the Cooking Surface: Place a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook the Pancakes: Pour about 1/4 cup of batter per pancake onto the skillet. Cook each pancake for 2-3 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook for another 2-3 minutes until golden and cooked through.
- Serve: Stack the cooked pancakes on plates and generously drizzle with the prepared blackberry sauce. Optionally garnish with whipped cream, a dusting of powdered sugar, or fresh sage leaves for an extra touch of flavor and presentation.
Notes
- You can substitute almond milk or any preferred non-dairy milk to make the recipe dairy-free.
- Using fresh sage gives a brighter flavor, but dried sage works well too.
- The blackberry sauce can be strained or left chunky depending on your texture preference.
- Adjust sugar in the sauce to taste, especially if using sweeter or tart berries.
- For thinner pancakes, add a little more milk to the batter; for thicker pancakes, reduce the milk slightly.
- Cook pancakes on medium heat to ensure they cook evenly without burning.
