I made these Pumpkin Pancakes with Apple Cider Syrup for dinner a couple of weeks ago and they were fantastic!! Since Erin just posted a pumpkin pancake recipe, (found here) I am sorry you are getting a repeat. I was just going to offer the syrup recipe I used, but then I noticed that our recipes for pumpkin pancakes were quite different, so you can pick which one you have the ingredients for. I have never tried the Martha Stewart recipe Erin posted. I am sure it is fantastic too–but I can tell you these pancakes are just PERFECT! We love them. Don’t be afraid of the vinegar in the recipe–you can not taste it in the least. They are soft, and wonderfully pumpkiny! Delish!
The inspiration for this was a jug of fresh cider I picked up at the local market. I had heard of a bed and breakfast serving pumpkin pancakes with warm apple cider syrup and always wanted to try it.
This cider is so thick and rich! It was a beautiful golden liquid and made the most delicious syrup. It was perfect over the warm pumpkin pancakes! Oh and my home smelled divine!
I have made them again since and I added a wonderful topping. I took a tablespoon or two of butter and melted it in a skillet, then added a couple of handfuls of pecans and a sprinkled them with brown sugar. I let that caramelize over medium hear for 5 minutes and then added some freshly diced apple. Saute that for a few minutes and then serve over your pumpkin pancakes with apple cider syrup and you will have one AMAZING breakfast (or in our case supper)!
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Pumpkin Pancakes with Apple Cider Syrup
Ingredients
Pumpkin Pancakes
- 2 cups flour (I use at least 1/2 freshly ground white wheat flour)
- 3 Tb brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground all spice
- 1 tsp ground cinnamon
- 1/2 tsp ginger
- 1/2 tsp salt
- 1 1/2 cup buttermilk (I do an overflowing 1/2 cup)
- 1 cup pumpkin puree
- 2 eggs
- 2 Tb canola oil
- 2 Tb vinegar
Apple Cider Syrup
- 3/4 Cup sugar
- 1/4 cup brown sugar
- 2 TBs cornstarch
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 cups fresh apple cider (or juice would work)
- 1 Tbs fresh lemon juice
- 1/2 tsp vanilla
- 1/4 cup butter
Instructions
Pumpkin Pancakes:
- In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup for each pancake. Brown on both sides and serve hot with apple cider syrup.
For the Apple Cider Syrup:
- Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.
K, when I try to caramelize anything, it never works because I don’t have a thick bottom pan. THat is the key to caramelizing sugar! Mine always smokes/burns too. Frustrating. Anyway, I was going to say that I love these pancakes and syrup. THe pancakes are so fluffy (espec for pumpkin pancakes) and I LOVE the syrup – it’s not too sweet and has a great taste!
We had these for breakfast this morning and they were great! Loved the syrup too. I tried to make the nuts and it was going fine but suddenly the pan started smoking so bad and I pulled it off the heat with two minutes left of the five. I threw the apples in hoping it would still be ok, but it all tasted burnt. 🙁 First time caramelizing was not too successful ha ha! Any tips? Are you supposed to stir the nuts the whole time? How do you know when they’re ready? I can’t figure out the smoke thing. Medium heat, looking and smelling good, and then BAM! Burnt! Oh well. Anyway, the pancakes and syrup were so great! We’ll probably have them again this week. 😀
This has long been a fall favorite and family traditon – although I like your syrup recipe much better than mine. Here’s a quick hint though: To make your pancakes fluffier since the pumpkin can make them heavy – seperate your eggs and whip up those egg whites into peaks. Fold into mix at the very last and your pancakes will still be creamy and rich but a bit lighter.
Hi there! I just absolutely love this syrup. It is a definite staple in my fridge this time of year. I wanted to let you know that I posted your recipe on my blog. It’s so yummy!
http://cookingupcomfort.blogspot.com/2011/09/apple-cider-syrup-applefest-recipe-8.html
Dear Larsons,
I am so sorry that you are having trouble with the recipe. It sounds like your batter is too thick. I always add an overflowing cup of buttermilk–because i like them thinner. I think they cook better. So add a little extra buttermilk or regualr milk to make the batter thinner. I cook mine at 350 and don't have problems. Try turning it down to 300 and see if cooking them at a lower temperature for a longer time helps. i hope these suggestions help! Good luck and let me know if you have any other questions!
Can you help me? I have made these twice now and I can't seem to get them to cook all the way through! I brown them on both sides and they are gooey in the middle. I have also tried not making them as thick and spreading them out on the griddle and that doesn't seem to help. Maybe it's the temperature I'm cooking them at? I have been cooking them at 350 degrees. Any insights would be great!
I just have to tell you…I made these for breakfast on Thanksgiving last year and they were SO delightful! The syrup was my absolute favorite part. I might have been guilty of having a few spoons of it alone (maybe).
Anyway, with the fall weather approaching, I have been thinking about these every day and can't wait to make them again. Just wanted to share…I'm still thinking about them nearly a year later!
I just have to tell you…I made these for breakfast on Thanksgiving last year and they were SO delightful! The syrup was my absolute favorite part. I might have been guilty of having a few spoons of it alone (maybe).
Anyway, with the fall weather approaching, I have been thinking about these every day and can't wait to make them again. Just wanted to share…I'm still thinking about them nearly a year later!
We made these for breakfast this morning with the same cider for syrup. So good!
Hey sis, I made this the day before I left and Eric said they were his favorite pancakes! I didn't even make the syrup but I did do the apple caramelly topping…YUM!! I cant wait to try the syrup though.
I made these for dinner tonight. SO, SO YUMMY! The apple cider syrup just makes the dish. LOVED IT! Thanks for sharing! 🙂
What fun looking unique recipes. I can't wait to give them a try!
I love to try unique recipes like this syrup. It all looks so good, especially topped with pecans. Yummm!
YUM! These looks so great! I can't wait to try them. I have just a little more cider in the fridge, and I'll be saving it for this syrup. mmmmm…..
I have the same syrup recipe! Isn't it so great! Yum!
Oh my that looks wonderful. I have some pumpkin in the fridge…I hope I have time to make these before I leave on my trip!
mmm.the apple cider syrup sounds AMAZING. I love breakfast for dinner!