Description

These Pumpkin Sage Pancakes with Blackberry Sauce offer a delightful autumn twist on classic pancakes. Packed with warm spices and fresh sage, complemented by a luscious homemade blackberry sauce, this recipe delivers a perfect balance of sweet and savory flavors. Ideal for a cozy breakfast or brunch, these fluffy pancakes are easy to make and sure to impress.

Ingredients

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Pancake Batter Ingredients

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 Ingredients

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)

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Instructions

Make the Blackberry Sauce: In a medium saucepan, combine the blackberries, sugar, lemon juice, and water to start forming the sauce base.
Simmer the Sauce: Place the saucepan over medium heat and let it simmer for 5-7 minutes until the berries have softened and begun to break down, releasing their juices.
Thicken the Sauce (Optional): If you prefer a thicker sauce, stir in the cornstarch slurry and cook for an additional 1-2 minutes, until the sauce thickens nicely.
Finish the Sauce: Remove the pan from heat; strain the sauce through a fine sieve if a smooth texture is desired. Set aside to cool for serving.
Prepare the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and finely chopped sage, ensuring even distribution of the spices and herbs.
Prepare the Wet Ingredients: In a separate bowl, whisk the pumpkin purée, milk, egg, melted butter, and vanilla extract until the mixture is smooth and homogeneous.
Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients, mixing just until combined to keep the batter light and avoid overmixing which can make pancakes tough.
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 about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, approximately 2-3 minutes. Flip and cook the other side for another 2-3 minutes until golden brown and cooked through.
Serve: Stack the pancakes on plates and generously drizzle with the blackberry sauce. Optionally, garnish with whipped cream, a dusting of powdered sugar, or fresh sage leaves for an elegant touch.

Notes

For a dairy-free version, substitute almond milk and use neutral oil instead of butter.
If fresh sage is not available, dried sage is a suitable substitute, but use less as it is more concentrated in flavor.
Adjust sugar in the blackberry sauce according to the sweetness of your berries and personal taste.
Straining the blackberry sauce is optional but recommended for a smoother presentation.
Do not overmix the pancake batter to maintain fluffiness.
Ensure the pan is properly heated before cooking to avoid sticking and achieve better browning.