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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.


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


  • 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

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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.