Pumpkin pancakes with hot cider syrup recipe

Pumpkin Pancakes with Hot Cider Syrup recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the cozy flavors of fall with this delightful recipe for Pumpkin Pancakes with Hot Cider Syrup. These fluffy pancakes are infused with the warm spices of cinnamon, nutmeg, and ginger, and they are made even more delicious with the addition of pumpkin puree. Drizzle them with a homemade hot cider syrup, made from simmering apple cider, brown sugar, and a hint of cloves, for the perfect autumn breakfast treat. With their comforting taste and seasonal ingredients, these pumpkin pancakes are sure to become a favorite in your household.

Keywords: Pumpkin pancakes, hot cider syrup, fall flavors, fluffy, seasonal ingredients

Pumpkin pancakes with hot cider syrup recipe details

Pumpkin pancakes with hot cider syrup recipe, recipe Rating: 4.7
Number of votes:123

Ingredients – Hot Cider Syrup:

3/4 cup apple cider

1/2 cup packed brown sugar

1/2 cup light corn syrup

2 Tablespoons butter

1/2 teaspoon lemon juice

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Ingredients – Pancakes:

1 cup all-purpose flour

1 Tablespoon granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 large eggs

1 cup whole milk

1/2 cup cooked or canned pumpkin

2 Tablespoons vegetable oil

Instructions:

Hot Cider Syrup: In a saucepan, combine syrup ingredients. Bring to a boil, stirring occasionally. Reduce heat and simmer uncovered for 20 to 25 minutes until slightly thickened. Let stand for 30 minutes before serving. May be made ahead and reheated before serving.

Pancakes: Combine dry ingredients and mix well. In another bowl, whisk eggs, milk, pumpkin, and vegetable oil until smooth. Stir into the dry ingredients and mix enough to moisten. Pour batter onto hot greased griddle. Turn when bubbles form on the top of the pancakes. Cook until golden. Serve with syrup and a tablespoon of sour cream mixed with sugar and cinnamon to taste.

Yield: 1 cup syrup and 15 pancakes