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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
  • Total Time
    Prep: 35 min. + standing Cook: 10 min.
  • Makes
    15 pancakes (1 cup 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 Facts
3 each: 448 calories, 14g fat (5g saturated fat), 104mg cholesterol, 544mg sodium, 77g carbohydrate (48g sugars, 1g fiber), 7g protein.

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Average Rating:
  • lpugh9
    Oct 18, 2020

    Very good pancakes, but I only got six pancakes.

  • karensschroeder
    Oct 17, 2020

    This recipe is a staple at our home, especially in the fall! The pancakes are good—but it’s really the syrup recipe that sets them apart and puts them over the top delicious. It’s worth the time making the syrup. I substitute agave nectar for the corn syrup. And I usually substitute pumpkin pie spice for the cinnamon. One of our favorite Taste of Home recipes!

  • JenandBry
    Oct 12, 2020

    The pancakes have a good flavor. You could experiment with other spices in the pancake batter if you wanted to. I kept the pancake recipe the same both times I made it. I've made this recipe twice. I made the apple cider syrup per the directions the first time. It takes a very long time to "cook down." The second time I made it, I added some corn starch to help thicken the syrup. This worked very well, saved me 25 minutes of boiling, and I will do this in the future. The syrup flavor is very strong and very sweet. You don't need very much of it on your pancakes. Overall, it is a good recipe and one I will be making again.

  • DeliciouslyResourceful_Gina
    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.

  • lovemypig
    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.

  • Angel182009
    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.

  • Ashaline
    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.

  • cjmead
    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.

  • Corwin44
    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.

  • krysfielder
    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!