Pancakes - Pumpkin Pancakes with Apple Cider Syrup

Pancakes - Pumpkin Pancakes with Apple Cider Syrup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • PANCAKES:

  • 1

    cup flour

  • 2

    tablespoons brown sugar

  • 1

    teaspoon Spice Islands® Pumpkin Pie Spice

  • 1

    teaspoon Argo® Baking Powder

  • ¼

    teaspoon baking soda

  • ¼

    teaspoon salt

  • 1

    cup milk

  • 1

    egg

  • cup canned pumpkin

  • 2

    tablespoons Mazola® Corn Oil

  • 1

    tablespoon lemon juice

  • 1

    teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract

  • SYRUP:

  • 1

    cup apple cider or juice

  • 1

    cup Karo® Dark Corn Syrup

  • 2

    tablespoons butter

  • ¼

    teaspoon Spice Islands® Ground Saigon Cinnamon

  • Dash Spice Islands® Ground Nutmeg

  • ½

    teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract

Directions

For PANCAKES: Combine flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt in a large bowl. Combine milk, egg, pumpkin, oil, lemon juice and vanilla in a separate bowl. Beat with a whisk until smooth. Add to dry ingredients, stirring just until blended. Do not overbeat. Heat a large skillet or griddle on medium high heat, adding a small amount of oil. Portion approximately 1/4 cup of batter on griddle, repeating to fill griddle. Cook pancake until bottom is brown and top has bubbles, about 2 minutes. Flip pancakes and continue cooking until bottom is browned. Serve immediately with Hot Apple Cider Syrup (recipe follows). For APPLE CIDER SYRUP: Combine cider and corn syrup in a small saucepan on high heat. Bring to a boil, reduce heat and cook about 15 minutes until mixture has a syrupy consistency. Add butter, cinnamon, nutmeg and vanilla. Keep warm and serve over pumpkin pancakes.


Nutrition

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