Pumpkin Pancakes With Apple Cider Compote Recipes

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PUMPKIN PANCAKES WITH SWEET APPLE CIDER SYRUP



Pumpkin Pancakes with Sweet Apple Cider Syrup image

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

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 15 pancakes (1 cup syrup).

Number Of Ingredients 18

HOT CIDER SYRUP
3/4 cup apple cider or juice
1/2 cup packed brown sugar
1/2 cup corn syrup
2 tablespoons butter
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 large eggs, separated
1 cup whole milk
1/2 cup canned pumpkin
2 tablespoons canola oil

Steps:

  • In a large 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., For pancakes, in a large bowl, combine the dry ingredients. In another bowl, whisk the egg yolks, milk, pumpkin and oil until smooth. Stir into dry ingredients just until moistened. In a small bowl, beat the egg whites until soft peaks form; fold into batter., 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 syrup.

Nutrition Facts : Calories 448 calories, Fat 14g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 544mg sodium, Carbohydrate 77g carbohydrate (48g sugars, Fiber 1g fiber), Protein 7g protein.

PUMPKIN PANCAKES WITH APPLE CIDER COMPOTE



Pumpkin Pancakes with Apple Cider Compote image

For an out-of-the-ordinary breakfast on fall or winter mornings, try these spiced pumpkin pancakes with oats. The accompanying apple pie filling compote is the crowning touch. -Marge Mitchell, Portland, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 14 pancakes (5 cups compote).

Number Of Ingredients 21

1 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
2 cups apple cider or juice
2 tablespoons orange juice
1 can (21 ounces) apple pie filling
2 tablespoons butter
PANCAKES:
1 cup old-fashioned oats
1-1/4 cups all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg, room temperature
1-1/2 cups whole milk
1 cup canned pumpkin
3 tablespoons maple syrup
2 tablespoons canola oil
1 cup chopped pecans, toasted, divided

Steps:

  • In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in cider and orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pie filling and butter. Remove from the heat; set aside and keep warm., For pancakes, place oats in a food processor; cover and process until ground. Transfer to a large bowl; add the flour, brown sugar, baking powder, pie spice, cinnamon and salt. In another bowl, whisk the egg, milk, pumpkin, syrup and oil. Stir into dry ingredients just until moistened; fold in 1/2 cup pecans., Pour batter by 1/4 cupfuls onto a hot griddle; flatten with the back of a spoon. Turn when the undersides are browned; cook until the second sides are golden brown. Serve with compote and remaining pecans. Store leftover compote in the refrigerator.

Nutrition Facts : Calories 493 calories, Fat 21g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 265mg sodium, Carbohydrate 71g carbohydrate (38g sugars, Fiber 5g fiber), Protein 9g protein.

PUMPKIN-RICOTTA PANCAKES WITH CHUNKY APPLE-RAISIN SAUCE



Pumpkin-Ricotta Pancakes with Chunky Apple-Raisin Sauce image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20

2 cups all-purpose flour
3/4 cup granulated sugar
1 heaping teaspoon baking powder
1/2 teaspoon cinnamon
Kosher salt
1 cup pumpkin puree
1 cup ricotta
3/4 cup whole milk
1 teaspoon vanilla extract
4 large eggs, separated
Unsalted butter, as needed
Powdered sugar, optional
5 tablespoons unsalted butter
4 Granny Smith apples, peeled and cut into 1/2-inch dice, and tossed with the juice of 1 lemon
3/4 cup apple cider
1 whole cinnamon stick
2 star anise
1/4 cup packed dark or light brown sugar
1 cup maple syrup
1 cup golden raisins

Steps:

  • For the pancakes: Preheat the oven to 200 degrees F.
  • In a large bowl, combine the flour, granulated sugar, baking powder, cinnamon and a pinch of salt. Make a hole in the center of the flour mixture and add the pumpkin, ricotta, milk, vanilla and egg yolks and mix gently to combine.
  • In a medium bowl, combine the egg whites with a pinch of salt. Using a mixer or whisk, beat the egg whites until they hold stiff peaks and look very fluffy, like snowdrifts.
  • Using a rubber spatula, scoop a third of the egg whites into the pumpkin batter and fold to gently combine. Repeat this process two more times until all the whites have been added. Do this gently but quickly ¿ the idea is to not squish the air out of the egg whites. This is the secret to keeping the pancakes fluffy!
  • Place a griddle over medium-high heat. When the pan is hot, drop a pat or two of butter onto the griddle. Once melted, schmear the butter around and wipe up any excess with a paper towel.
  • Using a 2-ounce ladle, spoon ladlefuls of batter onto the buttered griddle to create 3-inch pancakes. Let the pancakes cook until bubbles appear on the surface, burst, and then stay open ¿ this will take about 5 minutes. Flip the pancakes and cook the second side until golden brown. Re-butter the griddle and repeat until all the batter is gone or everyone is full. Hold the finished pancakes in the warm oven.
  • For the compote: Melt the butter in a large saucepan over medium heat. Add the apples, cider, cinnamon stick, star anise and brown sugar. Bring to a boil and reduce to a simmer (BTB, RTS), then continue cooking until the liquid has reduced by half, 5 to 7 minutes.
  • Add the maple syrup and raisins. Simmer for another 3 to 4 minutes or until slightly thickened. Remove from the heat and serve spooned over the pancakes, dusted with powdered sugar if desired. Try not to eat too many.

PUMPKIN PANCAKES WITH APPLE CIDER SYRUP



Pumpkin Pancakes With Apple Cider Syrup image

Make and share this Pumpkin Pancakes With Apple Cider Syrup recipe from Food.com.

Provided by Chef TanyaW

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
2 eggs, separated
1 cup milk
1/2 cup canned pumpkin
2 tablespoons oil
1 cup sugar
2 tablespoons cornstarch
1/2 teaspoon pumpkin pie spice
2 cups apple cider
2 tablespoons lemon juice
1/4 cup butter

Steps:

  • For Pancakes:.
  • Combine dry ingredients.
  • Whisk egg yolks, milk, pumpkin and oil. Stir into dry mixture until moist.
  • In mixing bowl beat egg white to stiff peaks and fold into batter gently.
  • For syrup:.
  • Bring to everything but butter to boil on medium heat for 1 minute
  • Remove from heat and stir in 1/4 cup butter until melted.

Nutrition Facts : Calories 587.2, Fat 23.4, SaturatedFat 10.5, Cholesterol 132, Sodium 731.3, Carbohydrate 87.9, Fiber 1.9, Sugar 54.5, Protein 8.9

APPLE CIDER PANCAKES



Apple Cider Pancakes image

I created this one Sunday morning when I was craving that Autumn flavor. These sensuous pancakes have all the beautiful flavors of autumn but only use what you probably already have in your pantry!

Provided by MSREDKITTY

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 12

Number Of Ingredients 8

2 cups complete pancake mix
1 ¼ cups apple cider
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon brown sugar
½ teaspoon vanilla extract
¼ cup chopped walnuts
butter flavored cooking spray

Steps:

  • Place pancake mix into a medium bowl, and stir in apple cider. Apple cider may be adjusted to achieve the desired thickness. Stir in cinnamon, nutmeg, brown sugar and vanilla. Mix in walnuts if using.
  • Heat a large skillet over medium heat, and spray with cooking spray. Use about 1/4 cup of batter per pancake. Cook 3 to 4 pancakes at a time. Turn over when bubbles appear in the center, and cook until golden on the other side. Serve immediately with pats of butter and maple syrup.

Nutrition Facts : Calories 117.8 calories, Carbohydrate 22.5 g, Fat 2.1 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 0.2 g, Sodium 325.8 mg, Sugar 4.3 g

PUMPKIN-RICOTTA PANCAKES WITH CHUNKY APPLE-RAISIN SAUCE



Pumpkin-Ricotta Pancakes with Chunky Apple-Raisin Sauce image

As a kid, every now and then my mom would make pancakes for dinner--we called it backwards day, and I loved the idea of it. I prefer pancakes that are moist and light and delicious. The trick is to use ricotta cheese and egg whites to lighten the batter--then you'll get nice fluffy pancakes every time. Serve these with a batch of apple compote with some golden raisin action and you'll be a winner every time.

Provided by Anne Burrell

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 20

5 tablespoons unsalted butter
4 Granny Smith apples, peeled and cut into 1/2-inch dice, and tossed with the juice of 1 lemon
1 whole cinnamon stick
2 star anise
1/4 cup packed dark or light brown sugar
3/4 cup apple cider
1 cup maple syrup
1 cup golden raisins
1 cup pumpkin puree (canned is okay!)
1 cup store-bought or homemade ricotta
3/4 cup whole milk
1 teaspoon vanilla extract
4 large eggs, separated
2 cups all-purpose flour
3/4 cup granulated sugar
1 heaping teaspoon baking powder
1/2 teaspoon cinnamon
Kosher salt
Unsalted butter, as needed
Powdered sugar (optional)

Steps:

  • For the compote: Melt the butter in a large saucepan over medium heat. Add the apples, cinnamon stick, star anise, and brown sugar. Cook until the apples are softened, about 4 minutes, then add the cider. Bring the mixture to a boil and reduce to a simmer (BTB, RTS), then continue cooking until the liquid has reduced by half.
  • Add the maple syrup and raisins. Simmer for another 3 to 4 minutes or until slightly thickened. Remove from the heat and serve spooned over the pancakes, dusted with powdered sugar if desired. Try not to eat too many.
  • For the pancakes: Preheat the oven to 200 degrees F.
  • In a medium bowl, combine the pumpkin, ricotta, milk, vanilla, and egg yolks. In a large bowl, combine the flour, granulated sugar, baking powder, cinnamon, and a pinch of salt. Make a hole in the center of the flour mixture and add the pumpkin mixture and mix gently to combine.
  • In a medium bowl, combine the egg whites with a pinch of salt. Using an electric mixer or whisk, beat the egg whites until they hold stiff peaks and look very fluffy, like snowdrifts.
  • Using a rubber spatula, add a small scoop of the egg whites and mix it into the batter to lighten the mixture. Once combined, scoop a third of the egg whites into the pumpkin batter and fold to gently combine. Repeat this process two more times until all the whites have been added. Do this gently but quickly--the idea is to not squish the air out of the egg whites. This is the secret to keeping the pancakes fluffy!
  • Place a griddle over medium-high heat. When the pan is hot, drop a pat or two of butter onto the griddle. Once melted, schmear the butter around and wipe up any excess with a paper towel.
  • Using a medium ice cream scoop or a small ladle, pour the batter onto the buttered griddle to create 3-inch pancakes. Let the pancakes cook until bubbles appear on the surface, burst, and then stay open--this will take about 5 minutes. Flip the pancakes and cook the second side until golden brown. Place the cooked pancakes on a sheet tray and place in a warm oven. Re-butter the griddle and repeat until all the batter is gone or everyone is full. Hold the finished pancakes in the warm oven.

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