Pumpkin Pancakes with Sweet Apple Cider Syrup Recipe
- 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
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 eggs, separated
- 1 cup milk
- 1/2 cup canned pumpkin
- 2 tablespoons canola oil
- 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. Yield: 15 pancakes (1 cup syrup).
3 each: 448 calories, 14g fat (5g saturated fat), 104mg cholesterol, 544mg sodium, 77g carbohydrate (48g sugars, 1g fiber), 7g protein.
Reviews for Pumpkin Pancakes with Sweet Apple Cider Syrup
"We love pancakes and our house so I had to give this a try. The pancakes or super moist. The taste was delicious. I did not make this syrup and used maple syrup instead."
"I have been making these from taste of home for years! We love them. They are my kids favorite. They are moist and tender and delicious. I don't usually make the syrup though. They are just fine with maple syrup."
"I've always used table ready butternut type squash in this recipe, which is makes really yummy pancakes. Once I tried it with plain pumpkin and was sorely disappointed in the flavor."
"My family and friends loved these pancakes. I doubled the recipe and made them for brunch. I made them on the griddle. They came together very easily. I added nutmeg and ground ginger to add extra spice. My family said they tasted like pumpkin pie and stood out over the eggs Benedict that was meant to be the star of the show! I took other reviewers advice and decided not to make the syrup. I served with a choice of reduced fat log cabin syrup or a dusting of powdered sugar. Both toppings were great."
"This is a combined rating because I would give the pancakes but the syrup wasn't that great so I would give it 4 or maybe 3, 3 1/2? ;) I will be making the pancakes again and again and again! We prefer them with maple syrup but I may try them with cool whip next time... I am thinking it will be like the breakfast version of pumpkin pie!"
"It was good. I don't think the syrup set up right for me though. I did use light corn syrup"
"I love that these pancakes got so fluffy! I would decrease the sugar in the apple cider syrup a little bit though."
"I did not care for the apple cider syrup, it was way too sweet, but we loved the pancakes and they were delicious with maple syrup."
"I added a little more cinnamon and cloves to my pancakes. Very good. The syrup was excellent."
"Phenomenal! Will definitely keep this recipe and make again and again!"
"Forgot to bring my ancient recipe with me to our vacation retreat and found this on line. Been using my other recipe for 35 years and this one seems quite close. Used 1/2 milk 1/2 orange juice for the liquid and 1 1/2 tsp baking powder and 1/2 t baking soda. We r at 4200 ft above sea level so started the griddle on high and reduced to lower heat to finish. Worked great"
"My favorite go to recipe for pumpkin pancakes. Tastes like fall!"
"Such a tasty pancake! I served them with home-made apple butter and the combination was great!,"
"These were good. Not exactly what I was expecting when the reviews described them as "fluffy". They were more like pumpkin pie consistency inside. Still delicious though. Nice treat for a change of pace."
"I loved this recipe! The batter was really easy to pour onto the griddle, which is critical in a pancake recipe. I just made a couple minor changes, subbing pumpkin pie spice for cinnamon and also whisking the entire egg in with the wet ingredients, instead of beating the whites separately. I definitely plan to make this recipe again!"
"Love this recipe, made twice now and I know its gonna be a favorite from now on."
"Very good and moist pancakes. I added about a 1/3 cup of mini chocolate chips. Next time, I may add some cinnamon. My 8 year old twins loved them."
"Pancakes were a little bland, but I did appreciate that they had so little oil and sugar. It's worth noting that the pumpkin makes the pancakes very moist, so they really looked done in color although the middle was still a little soggy. As other reviewers have mentioned, the syrup was amazing."
"I skipped the syrup only because I had to apple cider/juice to work with.Instead, we added semi-sweet chocolate chips and Redi-Whip. It was really good!I've never had pumpkin pancakes before, so I have nothing to compare these to. However, based on my opinion, there was very little pumpkin flavor. Maybe I'm just used to pumpkin muffins??? I will probably try a different recipe next time, but these were definitely good. And perhaps the syrup would have made all the difference!?"
"You have to try these pancakes! They are the best! Have made them at least 20 times with great results."
"I love these pancakes and usually I don't care for pancakes that much. Personally, I prefer real maple syrup on them rather than the apple syrup given here."
"I don't usually like pancakes,but these were great. I especially liked the syrup."
"these turned out amazing!!"
"Great pancakes!! Made a nice Sunday morning treat for my boys!!! I too used honey instead of corn syrup for the syrup. Was a little runny but very tasty. Otherwise followed the recipe and it came out great! Would definitely make again!!"
"didn't make the syrup instead I used a pumpkin cream cheese filling with a pumpkin spice whip topping, but these pancakes were so light and fluffy. Worth the extra step of doing the egg whites separate"
"Made this recipe exactly as written. Even separated the eggs (which by the way made the pancakes fantastic). Took the pancakes and apple cider syrup to our church small group. HUGE hit. Very good! Thank you for posting."
"These were very good pancakes. I usually am not a fan of beating the egg whites in a different bowl because of extra work & dishes. It did make the pancakes lighter. I liked the syrup but it need to be doubled. I also used my waffle iron instead of just making pancakes."
"A nice change from blueberry. I wouldn't dirty an extra bowl just for beating the egg whites though. It is just fine with the whole eggs put in together. Also I used honey instead of corn syrup. Very tasty."
"I made this for dinner tonight and it was great! The pancakes are moist and fluffy due to the whipped egg whites and the pumpkin flavor is just right. I didn't have all the ingredients for the syrup so I'll have to try that next time...and there will definitely be a next time!"
"Yummy pancakes! I used pumpkin pie spice instead of the cinnamon for more dazzle. They were a hit! Next time I will try the syrup :)"
"This recipe has been a favorite at our house for years, but I use table ready squash, with salt, sugar, and butter already in it. I just follow the directions for the rest of the recipe. You can't get any better than that!"
"I loved these pancakes; very light and fluffy, and the syrup was very good as well. Will definitely make again."
"Awsome!! My family loves these. Very moist and fluffy. I have a funny feeling these will be a regular at this house."
"We loved these pancakes. The recipe does not make very many; we doubled it for our family of four and it was just right. My family asked me to make them again and add mini chocolate chips to the batter. Sounds promising."
"Pancakes were delicious! Actually my husband said "Did you really make these from scratch...they are so fluffy!". I used Pumpkin Pie spice instead of cinnamon and real pumpkin instead of canned. They turned out perfect and you could really taste the pumpkin. Would definitely make again!"
"This was a delicious recipe. My two year old devoured his. I doubled the recipe and froze them for a quick breakfast during the week. I did substitute pumpkin pie spice for the cinnamon."
"These were so good! I made them for my brother-we're at college together- and he's pretty picky about food but he loved them. The syrup is by far the best part."
"These pancakes are excellent. I didn't separate the eggs, just beat them with the wet ingredients. I also used butternut squash instead of pumpkin ( 2 cups). The pancakes still came out light and fluffy. Oh, and also used pumpkin pie spice instead of the spices listed :)"
"Delicious! The pancakes are light and fluffy, very flavorful. I'll admit I haven't made the apple cider syrup yet, but the pancakes were delicious with regular pancake syrup. I thought they were well worth the "three bowls" needed to make them. I used canned pumpkin pie filling, which is the pumpkin with the spices included, and I recommend this. I still added the 1/2 tsp. cinnamon, and the flavor was perfect! A definite recommend!"
"With a hint of pumpkin and cinnamon, these pancakes are just the way I like them, moist yet light and fluffy. Next time I'll cook them a little slower - living at high altitude as I do, they puffed up so much that the center was a bit doughy when the outside was a crisp, golden brown. But I don't blame the recipe for that, just the cook!"
"The pancakes are excellent and go very well with the syrup. Instead of Corn Syrup I used about 1/4 C Honey."
"These took a little time to prepare, but were worth it. My son, who is a very picky eater, ate 2 for breakfast and asked for them again at lunch time."