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Pumpkin Pancakes with Apple Cider Syrup
Easy recipe for pumpkin pancakes featuring an apple cider syrup, from pillcookbooks.com
Prep Time
10
minutes
mins
Cook Time
4
minutes
mins
Total Time
14
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
4
servings
Calories:
585.81
kcal
Author:
Dan from Platter Talk
Cost:
Under $10
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
Calories:
585.81
kcal
|
Carbohydrates:
108.51
g
|
Protein:
6.93
g
|
Fat:
16.22
g
|
Saturated Fat:
10.91
g
|
Cholesterol:
62.07
mg
|
Sodium:
590.07
mg
|
Potassium:
369.29
mg
|
Fiber:
1.76
g
|
Sugar:
81.79
g
|
Vitamin A:
3510.6
IU
|
Vitamin C:
1.87
mg
|
Calcium:
156.86
mg
|
Iron:
2.49
mg