Pumpkin Pancakes with Apple Cider Syrup
on Oct 30, 2019, Updated Jan 01, 2021
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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!)
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?
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.
What you need
- All-purpose flour
- Canned pumpkin
- Brown sugar
- Pumpkin spice
- Milk
- Baking soda
- Baking powder
- Egg
- Vanilla extract
- Lemon juice
- Vegetable oil
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.
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!
Similar recipes
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Pumpkin Pancakes with Apple Cider Syrup
Ingredients
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
Instructions
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These sound great! Honestly, I want to come to your house for breakfast! Love the apple cider syrup, too!
Our door is always open and we love feeding friends and family!
Yum! I love pumpkin pancakes. I am a die-hard pure maple syrup fan, but I the thought of apple cider syrup has me convinced I need to try this!
Melissa, we grew up making maple syrup, in a pretty large fashion (We hung about 2,000 buckets in a 20 acre sugarbush.) We are complete maple syrup snobs but I have to say, sometimes it’s not a bad thing to try something new. I hope you enjoy this one!
omg I don’t know where to start! This is a wow breakfast recipe for the holidays! I can’t eat corn syrup so I’m going to try it with honey.
Sounds like a delicious alternative!
ohhh sounds so good Dan, we could eat the entire batch of these pancakes! and the syrup sounds wonderful too!
Hey, I like the new face-lift on your site…..:) Also, these pancakes look terrific. I’m anxious to try that apple cider syrup! Thanks…:)
Thanks so much. We like the new site as well and love these pancakes!
Love everything about these gorgeous fall pancakes!! Huge YUM!!
Thanks, Tara. So easy, so light and airy, and so delicious!
I want some…NOW, pretty please! Tantalizing in every way…well done!
Thanks, Linda. I know you would enjoy these!
G’day Does breakfast get any better than this Dan? YUM!
Set me up a stack right now!
Cheers! Joanne
Pancakes are definitely my favorite breakfast food! I love the combination of pumpkin and apple – sounds amazing!
I’ll bet these are light and fluffy in texture. Another wonderful recipe!