Pumpkin Pancakes Recipe

Name: Pumpkin Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: Hot Cider Syrup; 3/4 cup apple cider; 1/2 cup packed brown sugar; 1/2 cup corn syrup; 2 tablespoons butter or 2 tablespoons margarine; 1/2 teaspoon lemon juice; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; Pancakes; 1 cup all-purpose flour; 1 tablespoon sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 2 eggs, separated; 1 cup milk; 1/2 cup cooked pumpkin or 1/2 cup canned pumpkin; 2 tablespoons vegetable oil

Servings: persons

Hot Cider Syrup
3/4 cup apple cider
1/2 cup packed brown sugar
1/2 cup corn syrup
2 tablespoons butter or 2 tablespoons margarine
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pancakes
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, separated
1 cup milk
1/2 cup cooked pumpkin or 1/2 cup canned pumpkin
2 tablespoons vegetable oil

1
In a saucepan, combine the syrup ingredients.
2
Bring to a boil over medium heat, stirring occasionally.
3
Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.
4
Let stand for 30 minutes before serving.
5
For pancakes: combine the dry ingredients in a bowl.
6
In another bowl, whisk the egg yolks, milk, pumpkin, and oil.
7
Stir into dry ingredients just until moistened.
8
In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.
9
Pour batter by 1/4 cupfuls onto a hot greased griddle.
10
Turn when bubbles form on top of pancakes.
11
Cook until second side is golden.
12
Serve with syrup.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Hot Cider Syrup, 3/4 cup apple cider, 1/2 cup packed brown sugar, 1/2 cup corn syrup, and more.

Yes, Pumpkin Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pancakes

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