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Pumpkin Pancakes with Sweet Apple Cider Syrup

Total Time

Prep: 35 min. + standing Cook: 10 min.

Makes

15 pancakes (1 cup syrup)

The flavors of autumn star in these delightful pumpkin pancakes that are topped with a sweet apple cider syrup. Light and fluffy, the pancakes are perfect for breakfast or brunch or as a snack anytime! —Brenda Parker, Portage, Michigan
Pumpkin Pancakes with Sweet Apple Cider Syrup Recipe photo by Taste of Home

Ingredients

  • HOT CIDER SYRUP
  • 3/4 cup apple cider or juice
  • 1/2 cup packed brown sugar
  • 1/2 cup corn syrup
  • 2 tablespoons butter
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • PANCAKES:
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs, separated
  • 1 cup whole milk
  • 1/2 cup canned pumpkin
  • 2 tablespoons canola oil

Directions

  1. In a large saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. Let stand for 30 minutes before serving.
  2. For pancakes, in a large bowl, combine the dry ingredients. In another bowl, whisk the egg yolks, milk, pumpkin and oil until smooth. Stir into dry ingredients just until moistened. In a small bowl, beat the egg whites until soft peaks form; fold into batter.
  3. Pour batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup.

Nutrition Facts

3 each: 448 calories, 14g fat (5g saturated fat), 104mg cholesterol, 544mg sodium, 77g carbohydrate (48g sugars, 1g fiber), 7g protein.

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