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Pumpkin Pancakes

SUBMITTED BY: Brenda Parker

"The flavors of autumn star in these delightful pumpkin pancakes that are topped with a sweet apple cider syrup. Light and fluffy, the pancakes are perfect for breakfast or brunch or as a snack anytime! --Brenda Parker Portage, Michigan"
PREP TIME  35 Min
COOK TIME  10 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 5 servings
    
About  scaling  and  conversions

INGREDIENTS

  • HOT CIDER SYRUP:
  • 3/4 cup apple cider or apple juice
  • 1/2 cup packed brown sugar
  • 1/2 cup corn syrup
  • 2 tablespoons butter or margarine
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • PANCAKES:
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 eggs, separated
  • 1 cup milk
  • 1/2 cup cooked or canned pumpkin
  • 2 tablespoons vegetable oil

DIRECTIONS

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

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2008 by Cookies
The Best! The Hot Apple Syrup really compliments the delicious pumpkin pancakes! I made the syrup the day before and warmed it up in the morning. It's a really sweet syrup but we still enjoyed it! The pancakes where like little pumpkin pies, so light and fluffy and Ohhh so good. Thx!

3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 28, 2008 by Jackie
These pancakes are very yummy and much easier to prepare than the directions make them seem! The second time I made them I skipped separating the eggs and whisking the egg whites and the pancakes turned out just as beautifully. I replace the sugar with Splenda, use whole wheat pastry flour, and add a bit more pumpkin puree than the recipe calls for (I LOVE pumpkin), then serve them with organic applesauce on the side - everyone loves them like this and it makes the dish diabetic-friendly! This batter even makes tasty waffles - just be sure not to peek under the waffle iron before they're fully cooked. Thanks for sharing this delicious recipe with us!

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 12, 2008 by BUSYCOOK
These were delicious. I made both the syrup and the pancakes. For my family of 6 that includes teenagers I doubled the pancake recipe but not the syrup recipe and we still had plenty of syrup. Of course some still used regular syrup on their pancakes. The only thing I did different was to add slightly more cinnamon. I did not measure my pancake batter in 1/4 cups just put it on the griddle with a spoon and I had no problem with them getting done in the middle. Will definitely make these again.

1 user found this review helpful


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