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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

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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


  • 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
  • 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 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.


  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

Reviews for Pumpkin Pancakes with Apple Cider Compote

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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."

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."

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