Print Options

Back to Pumpkin Pancakes with Sweet Apple Cider Syrup >

Include these items:

Select reviews >

Taste of Home Logo

Pumpkin Pancakes with Sweet Apple Cider Syrup

 Pumpkin Pancakes with Sweet Apple Cider 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
5 ServingsPrep: 35 min. + standing Cook: 10 min.

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 Eggland's Best Eggs, separated
  • 1 cup milk
  • 1/2 cup canned pumpkin
  • 2 tablespoons canola oil

Directions

  • 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

2 of 2

Pumpkin Pancakes with Sweet Apple Cider Syrup (continued)

Directions (continued)

  • for 30 minutes before serving.
  • 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.
  • 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).
Nutritional Facts: 1 serving (3 each) equals 448 calories, 14 g fat (5 g saturated fat), 104 mg cholesterol, 544 mg sodium, 77 g carbohydrate, 1 g fiber, 7 g protein.