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Pumpkin Spice Pancakes

Yields1 Serving


 1 ¼ cups All purpose flour
 2 tbsp Ziyad Brand Date Syrup
 2 tsp Baking Powder
 ½ tsp Salt
 ½ tsp Ziyad Brand Cinnamon
 ½ tsp Ziyad Brand Ground Ginger
 ¼ tsp Ziyad Brand Cardamom
  tsp Ziyad Brand NutmegOr freshly grated nutmeg
 1 tsp Vanilla extract
 1 cup Milk
 6 tbsp Pure pumpkin pureeNot pumpkin pie filling
 2 tbsp Unsalted butter Melted plus more for skillet and serving
 1 Egg
 Ziyad Brand Date SyrupFor serving
 Ziyad Brand Pistachios For serving
 Ziyad Brand Medjool DatesChopped, for serving
 Fresh fruits
 A dollop of Dana Plain Yogurt

Whisk together the dry ingredients in a bowl: flour, date syrup, baking powder, salt, and spices.


In a separate bowl, whisk together the wet ingredients: add the milk, vanilla, pumpkin puree, cooled butter, and egg. Whisk to combine.


Fold mixture into dry ingredients until all the ingredients are incorporated. Avoid over mixing so you get fluffy pancakes.


In a nonstick skillet over medium heat; melt some butter. Pour in 1/4 cup batter for each pancake. Cook pancakes about 2-3 minutes per side; serve with date syrup and all the desired fixings.