Pumpkin Pancakes with Sweet Apple Cider Syrup
Total TimePrep: 35 min. + standing Cook: 10 min.
Makes15 pancakes (1 cup syrup)
- 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 large eggs, separated
- 1 cup whole 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 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.
Nutrition Facts3 pancakes with about 3 tablespoons syrup: 448 calories, 14g fat (5g saturated fat), 104mg cholesterol, 544mg sodium, 77g carbohydrate (48g sugars, 1g fiber), 7g protein.
Nov 27, 2019
Sep 20, 2017
The texture was fantastic and the pancakes would be a great crowd-pleaser (we did not make the syrup). However, the pumpkin and spice flavors were very mild. That was a good thing for me as I am not a huge pumpkin fan, but my husband was disappointed with the flavor strength.
Nov 24, 2016
These pancakes are wonderful! The syrup adds a perfect compliment to them. I made them for our Thanksgiving breakfast and my husband loves them.
Oct 9, 2016
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.
Mar 22, 2016
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.
Dec 26, 2015
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.
Oct 21, 2015
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.
Oct 2, 2015
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!
Sep 20, 2015
It was good. I don't think the syrup set up right for me though. I did use light corn syrup
Dec 9, 2014
I love that these pancakes got so fluffy! I would decrease the sugar in the apple cider syrup a little bit though.