Pancakes rank among the favorite of our kids, for breakfast. All six of our boys will eat them and in fact enjoy them. This of course, by default, causes pancakes to rank among the favorite of the dads in our household. As a bonus, it gives me the chance to use the center griddle of our gas stove at the house. I can’t explain it, but I love to fry bacon on that thing, cook sausage, and make pancakes.
When it comes to pancakes, I have to say that our boys are not picky when it comes to varieties. After all, what’s to be picky about over something that is warm and chewy, delicious, and doused in syrup?
This was a fun pancake to serve them and the reason: It was something different. When they asked what kind of pancakes we were having for breakfast, I gave them my rote response, “Guess.”
“Pumpkin!” was what came from their lips and hungry little mouths. There were no ewwwws, no “I don’t think I like that,” and no “Can we have cereal?” What kid doesn’t like pumpkin? What kid doesn’t like pancakes? Happily, in our family pumpkin and pancakes rank among their favorites and now the two are together in this wonderful fall breakfast, suitable for kids of all ages, and their parents too. Happy fall. -Dan
Pumpkin Pancakes with Apple Cider Syrup
- for the pancakes
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin spice
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup canned pumpkin
- 1 egg
- 2 tablespoons vegetable oil
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- for the apple cider syrup
- 1 cup apple cider
- 1 cup dark corn syrup
- 2 tablespoons butter
- 1/2 teaspoon cinnamon
- dash of ground nutmeg
- 1/2 teaspoon vanilla extract
for the pancakes
Stir flour, brown sugar, pumpkin spice, baking powder, baking soda and salt in a large bowl.
Combine milk, pumpkin, egg, oil, lemon juice and vanilla in a separate bowl.
Beat with a whisk until smooth.
Add to dry ingredients, stirring just until blended. Do not over-beat.
Heat a large skillet or griddle on medium high heat, adding a small amount of oil.
Pour 1/4 cup of batter on griddle for each pancake, repeating to fill griddle.
Cook pancakes until bottoms are brown and tops have bubbles, about 2 minutes.
Flip pancakes and continue cooking until bottoms are browned.
Repeat with remaining batter.
for the apple cider syrup
Combine cider and corn syrup in a small sauce pan on high heat.
Bring to a boil
Reduce heat and cook about 30 minutes s until mixture has a syrupy consistency.
Add butter, cinnamon, nutmeg, and vanilla.