Pumpkin Pancakes With Sweet Apple Cider Syrup Recipes

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

Ingredients

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.

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

Ingredients

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

SWEET APPLE PANCAKES WITH CIDER SYRUP

Sweet Apple Pancakes with Cider Syrup image

What a delightful way to start the day! Sweet apple flavor fills every delectable bite of these flapjacks. For an extra-special treat, top with sour cream and then add syrup. -Janet Vardaman, Zephyrhills, Florida

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 12 pancakes (1-1/4 cups syrup).

Number Of Ingredients 12

Ingredients

2 cups complete pancake mix
1-1/2 cups water
3/4 cup grated apple
1/2 teaspoon ground cinnamon
CIDER SYRUP:
1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup apple cider or juice
2 tablespoons butter, cubed
1 tablespoon lemon juice

Steps:

In a small bowl, stir the pancake mix, water, apple and cinnamon just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown., Meanwhile, for syrup, in a small saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Stir in cider until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 5 minutes. Reduce heat to low; cook and stir 2 minutes longer. Stir in butter and lemon juice. Serve with pancakes.

Nutrition Facts : Calories 284 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 678mg sodium, Carbohydrate 58g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN PANCAKES

Pumpkin Pancakes image

These are good any season but taste best on cold winter mornings. You can use canned or cooked fresh pumpkin.

Provided by Anonymous

Categories Breakfast and Brunch Pancake Recipes

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

1 ½ cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt

Steps:

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 278.4 calories, Carbohydrate 45.8 g, Cholesterol 35.9 mg, Fat 7.2 g, Fiber 2.6 g, Protein 7.9 g, SaturatedFat 1.8 g, Sodium 608.1 mg, Sugar 11 g

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