Show Subscription Form




Pumpkin Pancakes with Apple Cider Compote Recipe
Pumpkin Pancakes with Apple Cider Compote Recipe photo by Taste of Home

Pumpkin Pancakes with Apple Cider Compote Recipe

Publisher Photo
For an out-of-the-ordinary breakfast on fall or winter mornings, try these spiced pumpkin pancakes. The accompanying compote made with apple pie filling is the crowning touch. —Marge Mitchell, Portland, Oregon
TOTAL TIME: Prep: 25 min. Cook: 10 min./batch
MAKES:7 servings
TOTAL TIME: Prep: 25 min. Cook: 10 min./batch
MAKES: 7 servings

Ingredients

  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 2 cups apple cider or juice
  • 2 tablespoons orange juice
  • 1 can (21 ounces) apple pie filling
  • 2 tablespoons butter
  • PANCAKES:
  • 1 cup old-fashioned oats
  • 1-1/4 cups all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 Eggland's Best Egg
  • 1-1/2 cups milk
  • 1 cup canned pumpkin
  • 3 tablespoons maple syrup
  • 2 tablespoons canola oil
  • 1 cup chopped pecans, toasted, divided

Nutritional Facts

2 pancakes with 1/3 cup compote and about 1 tablespoon pecans equals 493 calories, 21 g fat (4 g saturated fat), 39 mg cholesterol, 265 mg sodium, 71 g carbohydrate, 5 g fiber, 9 g protein.

Directions

  1. In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in cider and orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pie filling and butter. Remove from the heat; set aside and keep warm.
  2. For pancakes, place oats in a food processor; cover and process until ground. Transfer to a large bowl; add the flour, brown sugar, baking powder, pie spice, cinnamon and salt. In another bowl, whisk the egg, milk, pumpkin, syrup and oil. Stir into dry ingredients just until moistened; fold in 1/2 cup pecans.
  3. Pour batter by 1/4 cupfuls onto a hot griddle; flatten with the back of a spoon. Turn when the undersides are browned; cook until the second sides are golden brown. Serve with compote and remaining pecans. Store leftover compote in the refrigerator. Yield: 14 pancakes (5 cups compote).
Editor’s Note: Leftover compote may be served with hot cereal or vanilla ice cream. It’s also a tasty condiment for pork chops.
Originally published as Pumpkin Pancakes with Apple Cider Compote in Country Woman Christmas Annual 2009, p30

Nutritional Facts

2 pancakes with 1/3 cup compote and about 1 tablespoon pecans equals 493 calories, 21 g fat (4 g saturated fat), 39 mg cholesterol, 265 mg sodium, 71 g carbohydrate, 5 g fiber, 9 g protein.

Reviews for Pumpkin Pancakes with Apple Cider Compote

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 28, 2014

I thought the apple overpowered the pumpkin pancakes. The pancakes were dense so eating more than one was a challenge for me. I loved the compote, but would suggest using it on a plain pancake or a cinnamon pancake.

MY REVIEW
Reviewed Nov. 24, 2013

Not exactly a review, but would like the Nutrition Facts without the compote. The pancakes sound good, but as a diabetic the carbs are too high with the compote.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT