The syrup for these pancakes is amazing! It essentially taste like you have for poured a sweetened apple cider over pancakes. Not that the pancakes are not good, but the syrup really takes these pancakes to the next level.
Pumpkin Pancakes with Apple Cider Syrup
Ingredients:
Pumpkin Pancakes
- 2 1/2 cups all purpose flour
- 4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground ginger
- 1/4 cup packed light brown sugar
- 1 cup canned pumpkin
- 2 cups milk
- 4 eggs, separated
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 cup apple cider
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
Pumpkin Pancakes
- In a medium bowl combine the flour, baking powder, cinnamon, allspice, ginger and brown sugar.
- In a large bowl combine the pumpkin, milk and egg yolks.
- In a clean dry bowl whip the egg whites until stiff peaks form.
- Stir the flour mixture and melted butter into the pumpkin mixture, stirring just until combined.
- Using a rubber spatula, gently fold 1/3 of the egg whites into the batter. Gently fold in the remaining egg whites.
- Pour 1/4 cup of batter onto a greased preheated griddle. Cook until lightly browned, flip and cook on the other side until lightly browned.
- In a small saucepan stir together the sugar, cornstarch and cinnamon. Stir in the apple cider and lemon juice.
- Cook over medium heat until mixture begins to boil. Boil until the syrup thickens.
- Remove from the heat and stir in the 2 tablespoons of butter until melted and combined. Serve warm over pancakes.
Serves: 8
Calories: 367
Total Fat: 11.3g
Saturated: 6.3g
Polyunsaturated: 0.7g
Monounsaturated: 3.2g
Trans: 0g
Cholesterol: 129.9mg
Sodium: 456.2mg
Potassium: 139mg
Total Carbs: 57.9g
Dietary Fiber: 1.3g
Sugars: 26.6g
Protein: 9.6g
Vitamin A: 60.3%
Vitamin C: 4.8%
Calcium: 11.4%
Iron: 14.1%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from All Recipes.
