Pumpkin Pancakes

Pumpkin Pancakes

Pumpkin Pancakes
These pancakes are perfect for breakfast or brunch... or even as a snack anytime. You don’t have to wait for Halloween to enjoy this pumpkin pancake.
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At a glance
Cuisine:
Main Ingredient:
Cooking Method:
Course/Dish:
Occasions:
Serves:
5

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

Methods/steps

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.
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.
Pour batter by 1/4 cupful onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with the syrup.

 

Additional Tips
PREP TIME 35 Min 
COOK TIME 10 Min 
READY IN 45 Min 

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