Description
These Pumpkin Sage Pancakes with Blackberry Sauce are a cozy and flavorful breakfast treat, blending autumn spices and fresh sage into fluffy pancakes topped with a sweet and tangy blackberry sauce. Perfect for a fall morning or any time you crave a comforting twist on classic pancakes.
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, mixing well to start the sauce.
- Simmer the Sauce: Place the saucepan over medium heat and simmer for 5-7 minutes, stirring occasionally, until the berries have broken down and the mixture has started to thicken.
- Thicken the Sauce (Optional): If a thicker sauce is desired, stir in the cornstarch slurry and cook for an additional 1-2 minutes until the sauce thickens further.
- Finish the Sauce: Remove the pan from heat and strain the sauce through a fine sieve if you prefer a smooth texture. Set aside to cool.
- Prepare Pancake Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and sage to evenly distribute all spices and leavening agents.
- Prepare Pancake Wet Ingredients: In a separate bowl, whisk together the pumpkin purée, milk, egg, melted butter, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Batter: Gently fold the wet ingredients into the dry mixture, mixing just until combined to avoid overworking the batter and ensuring fluffy pancakes.
- Heat the Cooking Surface: Preheat a non-stick skillet or griddle over medium heat and lightly grease it to prevent sticking.
- Cook the Pancakes: Pour 1/4 cup of batter per pancake onto the skillet. Cook for about 2-3 minutes until bubbles form on the surface and edges begin to set. Flip and cook for another 2-3 minutes until golden brown and cooked through.
- Serve: Stack the pancakes on plates, drizzle generously with the blackberry sauce, and garnish as desired with whipped cream, powdered sugar, or fresh sage leaves for an extra touch of flavor and elegance.
Notes
- For a dairy-free version, substitute milk with almond milk and melted butter with a neutral oil.
- Use fresh or frozen blackberries according to availability; frozen is just as good when cooked down.
- Straining the blackberry sauce is optional but creates a smooth, syrupy texture without seeds.
- Do not overmix the pancake batter to keep your pancakes tender and fluffy.
- Adjust sugar in the sauce to your preferred sweetness level.
- Fresh sage adds the best flavor, but dried sage works fine as a substitute.
