Get ready to fall absolutely in love with your next breakfast obsession: Pumpkin Sage Pancakes with Blackberry Sauce. Imagine impossibly fluffy pancakes infused with cozy pumpkin, aromatic sage, and warm autumn spices, all crowned with a jewel-bright blackberry sauce that’s tangy, sweet, and totally luxurious. This is the kind of recipe that brings a special glow to your morning table, whether it’s a slow weekend brunch or you’re just in the mood to treat yourself (and anyone lucky enough to join you). Every bite is a celebration of texture and contrast, and I can’t wait to guide you step-by-step through making these irresistible Pumpkin Sage Pancakes with Blackberry Sauce.

Pumpkin Sage Pancakes with Blackberry Sauce Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients! Each element in this recipe is simple, but together they create magic: think earthy pumpkin, savory sage, and a vibrant blackberry sauce that makes the flavors pop. Every ingredient plays a role in building color, texture, and richness you’ll crave again and again.

All-purpose flour: The foundation for tender, classic pancakes; use your favorite reliable brand for best results.
Brown sugar: Adds a touch of molasses flavor and keeps the pancakes beautifully moist.
Baking powder: Gives your pancakes their tall, fluffy lift every single time.
Baking soda: Reacts with the buttermilk and pumpkin to guarantee a super-soft crumb.
Salt: Brings all the sweet and savory flavors into beautiful balance.
Ground cinnamon: The ultimate fall spice—warm, fragrant, and utterly comforting.
Ground nutmeg: Adds a subtle, nutty depth that plays so well with pumpkin.
Ground sage (dried): The savory twist; it gives the pancakes an almost gourmet earthiness.
Pumpkin puree: Not just for color or moisture—the pumpkin adds unmistakable richness and autumn flair.
Buttermilk: For unparalleled tenderness and gentle tang; makes the pancakes extra fluffy.
Large egg: Binds everything together for a perfect golden stack.
Melted butter: Adds richness and a little decadence to every bite.
Vanilla extract: Rounds out all the flavors with warm, floral notes.
Blackberries (fresh or frozen): The star of your sauce—deeply fruity, tart, and strikingly gorgeous.
Sugar: Just enough to sweeten the sauce and offset the berries’ tang.
Lemon juice: Brightens the sauce, making every spoonful sing.
Cornstarch and water: Quickly thickens the sauce to perfect pouring consistency.

How to Make Pumpkin Sage Pancakes with Blackberry Sauce

Step 1: Prepare the Blackberry Sauce

Start by combining your blackberries, sugar, and freshly squeezed lemon juice in a medium saucepan. As you gently heat the mixture, the berries transform into a jammy, aromatic sauce, their juices loosening and color deepening. Stir in a quick cornstarch slurry and cook for another minute or two until the sauce glistens and thickens just enough to coat a spoon. Remove from heat but keep warm—this jewel-toned sauce is about to take your Pumpkin Sage Pancakes with Blackberry Sauce to the next level!

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and that magical hint of dried sage. This is where the flavor foundation begins, and making sure everything is evenly distributed sets you up for flavor in every bite.

Step 3: Whisk the Wet Ingredients

In a separate bowl, combine the pumpkin puree, rich buttermilk, egg, still-warm melted butter, and a splash of vanilla extract. Whisk until smooth and creamy—the golden orange batter is a preview of all the cozy goodness ahead.

Step 4: Combine Wet and Dry Mixtures

Pour your wet ingredients into the dry bowl and gently fold together, mixing just until no flour streaks remain. The key here is not to overwork the batter—lumpy is totally fine! This keeps your pancakes tender and fluffy, ready to soak up that blackberry sauce.

Step 5: Cook the Pancakes

Heat a non-stick skillet or griddle over medium and give it a quick brush of butter or oil. Pour out about 1/4 cup of batter for each pancake. Watch as bubbles start to form on the surface and the edges dry out, usually after 2–3 minutes. Flip carefully, then cook for another couple of minutes until both sides are beautifully golden and the insides are cooked through.

Step 6: Serve with Blackberry Sauce

Arrange your pancakes in a warm stack and spoon generous helpings of blackberry sauce over the top. Watch the sauce cascade and pool, soaking into the fluffy rounds below. You’re now officially ready to experience Pumpkin Sage Pancakes with Blackberry Sauce in all their glory!

How to Serve Pumpkin Sage Pancakes with Blackberry Sauce

Garnishes

The right finishing touches light up your plate: try a flurry of powdered sugar, a scattering of extra fresh blackberries, or perhaps a few crisp whole sage leaves (fried briefly in butter for extra drama). A dollop of whipped cream or a drizzle of maple syrup can add another layer of indulgence.

Side Dishes

While Pumpkin Sage Pancakes with Blackberry Sauce are undeniably the stars, try pairing them with savory options like crisp breakfast potatoes, smoky vegetarian sausage, or softly scrambled eggs. For lighter fare, simple Greek yogurt and candied pecans are fabulous choices to balance the pancakes’ sweetness.

Creative Ways to Present

Don’t just settle for a stack—layer the pancakes in a skillet for family sharing, or cut them into mini rounds for brunch canapés. You can even use the blackberry sauce as a dipping side for pancake “fingers,” making the most visually stunning and interactive brunch experience.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Sage Pancakes with Blackberry Sauce will keep beautifully in the fridge for up to three days. Simply wrap the pancakes in foil or plastic, and store the sauce separately in a lidded container to keep everything at its very best.

Freezing

For longer storage, arrange cooled pancakes in a single layer on a baking sheet and freeze until firm. Once frozen, transfer to a zip-top bag. The blackberry sauce can be portioned into small containers and frozen, thawing overnight in the fridge whenever pancake cravings strike.

Reheating

To bring pancakes back to warm, pillowy life, reheat them in a toaster or a buttered skillet until heated through. Gently warm the blackberry sauce in a saucepan or microwave, stirring to restore its glossy texture before serving over your revived pancakes.

FAQs

Can I use fresh sage instead of dried?

Absolutely! Fresh sage has a more vivid, aromatic flavor. If you use it in your Pumpkin Sage Pancakes with Blackberry Sauce, chop it finely and use about 1 tablespoon in place of the dried sage called for in the recipe.

Can I substitute the buttermilk?

If you don’t have buttermilk, just add a tablespoon of lemon juice or vinegar to a cup of milk and let it sit for five minutes. This quick fix still gives those tender, fluffy results in your Pumpkin Sage Pancakes with Blackberry Sauce.

Are there gluten-free options?

Yes! Swap in your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. Watch the batter’s thickness as some gluten-free blends absorb liquid differently, but you’ll still get wonderful Pumpkin Sage Pancakes with Blackberry Sauce.

What if I don’t have blackberries?

You can absolutely sub in blueberries, raspberries, or even a mix of your favorite berries. The sauce will shift in flavor and color, but your pancakes will still shine with every bite.

How do I prevent gummy pancakes?

Be careful not to overmix the batter and make sure your griddle is preheated before adding the pancakes. These tips guarantee the right texture every time you make Pumpkin Sage Pancakes with Blackberry Sauce.

Final Thoughts

If you’re ready to make breakfast magical, don’t miss out on Pumpkin Sage Pancakes with Blackberry Sauce. The blend of cozy pumpkin, savory sage, and bright blackberry sauce is pure comfort and a true showstopper. Invite your favorite people to the table and dig in—you deserve every sumptuous bite!

Pumpkin Sage Pancakes with Blackberry Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 17 reviews

Author: Emma
Total Time: 35 minutes
Yield: 8 pancakes 1x
Diet: Vegetarian

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Description

Indulge in the flavors of fall with these Pumpkin Sage Pancakes topped with a sweet and tangy Blackberry Sauce. These unique pancakes are a perfect addition to your breakfast menu.

Ingredients

Scale

For the pancakes:

1 1/4 cups all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground sage (dried)
3/4 cup pumpkin puree
1 cup buttermilk
1 large egg
2 tablespoons melted butter
1/2 teaspoon vanilla extract

For the blackberry sauce:

1 1/2 cups fresh or frozen blackberries
1/4 cup sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water

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Instructions

Prepare the blackberry sauce: In a medium saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat until berries begin to break down, about 5–7 minutes. Stir in the cornstarch slurry and cook for 1–2 minutes more until thickened. Remove from heat and keep warm.
Make the pancakes: In a large bowl whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ground sage. In another bowl, whisk together pumpkin puree, buttermilk, egg, melted butter, and vanilla. Add the wet ingredients to the dry and stir just until combined.
Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease. Pour 1/4 cup batter per pancake onto the surface. Cook for 2–3 minutes or until bubbles form and edges look set. Flip and cook another 2 minutes or until golden and cooked through.
Serve: Serve pancakes warm with blackberry sauce spooned over the top.