Pumpkin Pancakes with Apple Cider Syrup

4.50 from 2 votes

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Pumpkin Pancakes are a favorite kid-friendly breakfast around our home.

We make this easy pancake recipe with canned pumpkin, some pumpkin spice and a whole lot of love.

Topped with an easy-to-make apple cider syrup, this pancake breakfast easily qualifies as the official breakfast of fall (or even dinner at our house!)

Stack of pumpkin pancakes with butter and syrup on a white plate.
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About these

Most mornings find our family in a similar situation as many others all around the world.

  • Waking kids up
  • Waking spouses up
  • Taking the dogs out
  • Getting ready for school and work
  • Making breakfast.

Sound familiar?

This past Saturday in early fall, with no work and no school,  it seemed the perfect time for a more seasonal breakfast:  Pumpkin Pancakes, with Apple Cider Syrup.
Pumpkin pancakes on a kitchen griddle with eggs in the background.

We found this pumpkin pancake recipe in a small booklet of pumpkin recipes that a friend gave to us.

It’s the same source of our first big hit here on Platter Talk, our Slow Cooker Sticky Caramel Pumpkin Cake.

Just one bite of these pumpkin pancakes told me that we had another winner on our hands.

Stack of Pumpkin Pancakes on a white plate with butter and dripping syrup.

What you need

  • All-purpose flour
  • Canned pumpkin
  • Brown sugar
  • Pumpkin spice
  • Milk
  • Baking soda
  • Baking powder
  • Egg
  • Vanilla extract
  • Lemon juice
  • Vegetable oil
A plate of breakfast food is sitting on a table, with Platter and Pancake

To make this fall pancake recipe a bit more flavorful, sometimes I’ll use buttermilk in place of the milk.

You can never go wrong by adding buttermilk to pancakes made from scratch.

A pancake with a wedge cut out and butter and syrup on top

The combination of sweet and savory pumpkin pancakes with a drizzling crown of warm apple cider syrup is what really makes this recipe a blue ribbon recipe

I grew up eating pure maple syrup with pancakes, almost without exception.

Thank goodness I’m fairly flexible in the kitchen because this apple cider syrup tastes like it might be heaven-sent!

Apple cider syrup ingredients

  • Apple cider
  • Corn syrup
  • Cinnamon
  • Nutmeg
  • Butter
  • Vanilla extract


Make-ahead breakfast

You can make a big batch of these pumpkin pancakes and wrap and store them in the refrigerator for up to 3 days.

They also freeze well for up to 3 months.

Just reheat them in the microwave or oven when you are ready to use them and you have a really nice fall breakfast option.

Try these pumpkin recipes this autumn, and be sure and let us know how you like them.

Thanks for reading Platter Talk, it means the world to us!

Dan from Platter Talk standing in the kitchen.


Plate of pumpkin pancakes with butter and syrup.

Similar recipes

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Pumpkin Pancakes with Apple Cider Syrup

4.50 from 2 votes
Easy recipe for pumpkin pancakes featuring an apple cider syrup, from pillcookbooks.com
Prep: 10 minutes
Cook: 4 minutes
Total: 14 minutes
Yield: 4 servings


For the Pumpkin 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 Pumpkin 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.


Calories: 585.81kcal, Carbohydrates: 108.51g, Protein: 6.93g, Fat: 16.22g, Saturated Fat: 10.91g, Cholesterol: 62.07mg, Sodium: 590.07mg, Potassium: 369.29mg, Fiber: 1.76g, Sugar: 81.79g, Vitamin A: 3510.6IU, Vitamin C: 1.87mg, Calcium: 156.86mg, Iron: 2.49mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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4.50 from 2 votes

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