Best 9 Pumpkin Pancakes With Spiced Cider Syrup Recipes

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Indulge in the warm and comforting flavors of fall with our tantalizing recipe for pumpkin pancakes, perfectly complemented by a spiced cider syrup that captures the essence of the season. This delightful breakfast or brunch dish combines the cozy sweetness of pumpkin with the aromatic spices of a homemade cider syrup, creating a culinary experience that will transport your taste buds to a cozy autumn morning. Whether you're a seasoned pancake aficionado or a culinary novice, this recipe will guide you through the simple steps to create a stack of fluffy, golden pancakes that are sure to impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

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

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

PUMPKIN WAFFLES WITH APPLE CIDER SYRUP



Pumpkin Waffles with Apple Cider Syrup image

A fall, winter and special occasion family favorite, these are fairly easy to make and delicious! They're sure to please even picky eaters.

Provided by JEANETTE B

Categories     Breakfast and Brunch     Waffle Recipes

Time 45m

Yield 6

Number Of Ingredients 17

2 ½ cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
½ teaspoon salt
¼ cup packed brown sugar
1 cup canned pumpkin
2 cups milk
4 eggs, separated
¼ cup butter, melted
½ cup white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter

Steps:

  • Preheat a waffle iron according to manufacturer's instructions.
  • Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.
  • Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer's instructions.
  • To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.

Nutrition Facts : Calories 529.9 calories, Carbohydrate 82.3 g, Cholesterol 161 mg, Fat 17.1 g, Fiber 3.9 g, Protein 13 g, SaturatedFat 9.5 g, Sodium 702.8 mg, Sugar 36 g

PUMPKIN PANCAKES WITH SPICED CIDER SYRUP



Pumpkin Pancakes with Spiced Cider Syrup image

We love all things pumpkin so in the Fall I try to add it to alot of things I bake. It's such a healthy vegetable with lots of fiber and health benefits. I have seen many pumpkin recipes online, but wanted to healthify them so I could eat them and feel better about serving them to my grandson. I also wanted to make a lower...

Provided by Dee Stillwell

Categories     Pancakes

Time 25m

Number Of Ingredients 24

WET INGREDIENTS:
3/4 c pumpkin puree
2 large eggs
1 c almond milk
1/3 c greek yogurt
1 Tbsp coconut oil, melted
1 Tbsp brown sugar, honey. or agave
1 tsp vanilla
DRY INGREDIENTS:
1/2 c white whole wheat flour, or a combo of other flours if making gluten free
1/4 c coconut flour
1/4 c almond flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp pumpkin pie spice
1/2 tsp cinnamon
CIDER SYRUP:
2 c apple cider
1/4 c brown sugar (honey or agave can be used)
2 - 3 Tbsp stevia in the raw, more or less to your taste
2 Tbsp cornstarch
1 tsp each of cinnamon & pumpkin pie spice
1 dash(es) salt

Steps:

  • 1. Make the cider syrup first so it can simmer and thicken while you make the pancake batter. Combine all syrup ingredients and whisk over medium heat until it comes to a boil. Boil for 1 minute and reduce the heat to low and let it simmer while making the batter. Heat griddle to 350 degrees.
  • 2. In medium bowl whisk together all wet ingredients well. Stir together all dry ingredients in a small bowl. Add dry ingredients to wet ingredients. Stir together until well mixed but not too much. Batter will be thicker than most pancake batters.
  • 3. Spray griddle with non stick cooking spray. (for these I use coconut non stick spray from Trader Joe's) Ladle batter onto griddle and flatten out a bit into circles with the back of the ladle. Cook until browned and flip. Cook 2nd side until browned. Serve with a small amount of butter and cider sauce. Top with toasted chopped pecans if desired. Enjoy!

PUMPKIN SPICE SYRUP



Pumpkin Spice Syrup image

Made with simple ingredients, this easy homemade pumpkin spice syrup recipe is an instant upgrade to your morning coffee.

Categories     autumn     brunch     beverages     breakfast     dessert     non-alcoholic beverage

Time 6m

Yield 2 cups

Number Of Ingredients 5

2/3 c. light brown sugar
1/2 c. granulated sugar, homemade or store bought
1 tbsp. pumpkin pie spice pumpkin pie spice, homemade or store bought , hom
1 tsp. vanilla extract
1/4 c. pumpkin puree

Steps:

  • Place 1 cup of water in a small saucepan. Add the brown and granulated sugars, pumpkin pie spice, and vanilla extract. Place over medium-high heat and bring to a simmer, whisking occasionally. Let simmer for 2 minutes to let all of the sugar dissolve and the spice to perfume the syrup. Reduce the heat to low and whisk in the pumpkin puree until smooth (do not let boil). Remove from the heat.
  • Strain the mixture through a fine mesh strainer into a storage container. Once cool, cover and refrigerate for up to 1 month.

PUMPKIN PANCAKES WITH APPLE CIDER SYRUP



Pumpkin Pancakes with Apple Cider Syrup image

Pumpkin Pancakes with Apple Cider Syrup begin with a pancake mix for an easy fall breakfast. The pancakes are full of pumpkin flavor and the homemade syrup is absolutely incredible!

Provided by Jessica & Nellie

Categories     Breakfast

Number Of Ingredients 11

2 eggs
1 cup milk
½ cup pumpkin
¼ cup oil
1 ¾ cups pancake mix (any brand works fine)
1 ½ tsp pumpkin pie spice
½ cup sugar
1 Tbsp cornstarch
¼ tsp pumpkin pie spice
1 cup apple cider
¼ cup butter

Steps:

  • In a large bowl, beat eggs well. Add milk, pumpkin and oil and mix until well combined. Whisk in pancake mix and spices until batter is smooth. If it seems a little too thick, you can add a little bit more milk to thin it out.
  • Cook on lightly oiled griddle heated to 350°. Cook on one side until bubbles form on the top and then flip and cook another 1-2 minutes or until both sides are slightly golden brown.

Nutrition Facts : Calories 185 kcal, Carbohydrate 18 g, Protein 3 g, Fat 11 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 53 mg, Sodium 150 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 7 g, ServingSize 1 serving

PUMPKIN PANCAKES WITH APPLE CIDER COMPOTE



Pumpkin Pancakes with Apple Cider Compote image

For an out-of-the-ordinary breakfast on fall or winter mornings, try these spiced pumpkin pancakes with oats. The accompanying apple pie filling compote is the crowning touch. -Marge Mitchell, Portland, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 14 pancakes (5 cups compote).

Number Of Ingredients 21

1 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
2 cups apple cider or juice
2 tablespoons orange juice
1 can (21 ounces) apple pie filling
2 tablespoons butter
PANCAKES:
1 cup old-fashioned oats
1-1/4 cups all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg, room temperature
1-1/2 cups whole milk
1 cup canned pumpkin
3 tablespoons maple syrup
2 tablespoons canola oil
1 cup chopped pecans, toasted, divided

Steps:

  • In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in cider and orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pie filling and butter. Remove from the heat; set aside and keep warm., For pancakes, place oats in a food processor; cover and process until ground. Transfer to a large bowl; add the flour, brown sugar, baking powder, pie spice, cinnamon and salt. In another bowl, whisk the egg, milk, pumpkin, syrup and oil. Stir into dry ingredients just until moistened; fold in 1/2 cup pecans., Pour batter by 1/4 cupfuls onto a hot griddle; flatten with the back of a spoon. Turn when the undersides are browned; cook until the second sides are golden brown. Serve with compote and remaining pecans. Store leftover compote in the refrigerator.

Nutrition Facts : Calories 493 calories, Fat 21g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 265mg sodium, Carbohydrate 71g carbohydrate (38g sugars, Fiber 5g fiber), Protein 9g protein.

PUMPKIN PANCAKES WITH APPLE CIDER SYRUP



Pumpkin Pancakes with Apple Cider Syrup image

A great breakfast favourite for Shrove Tuesday.

Time 13m

Yield 4 servings

Number Of Ingredients 19

1 cup all-purpose flour
2 tablespoons brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1 egg
1/3 cup canned pumpkin
2 tablespoons Mazola Veg Plus! canola and vegetable oil blend
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
Mazola Veg Plus! canola and vegetable oil blend for skillet/griddle
1 cup apple cider or juice
1 cup BeeHive corn syrup
2 tablespoons butter or margarine
1/4 teaspoon ground cinnamon
Dash ground nutmeg
1/2 teaspoon pure vanilla extract

Steps:

  • Combine flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt in a large bowl.
  • In a separate bowl combine milk, egg, pumpkin, oil, lemon juice and vanilla. 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 (below).
  • Continue cooking pancakes until all batter has been used.
  • Combine cider and corn syrup in a small saucepan over 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 favourite pancakes.

PUMPKIN PANCAKES WITH APPLE CIDER SYRUP



Pumpkin Pancakes With Apple Cider Syrup image

Make and share this Pumpkin Pancakes With Apple Cider Syrup recipe from Food.com.

Provided by Chef TanyaW

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
2 eggs, separated
1 cup milk
1/2 cup canned pumpkin
2 tablespoons oil
1 cup sugar
2 tablespoons cornstarch
1/2 teaspoon pumpkin pie spice
2 cups apple cider
2 tablespoons lemon juice
1/4 cup butter

Steps:

  • For Pancakes:.
  • Combine dry ingredients.
  • Whisk egg yolks, milk, pumpkin and oil. Stir into dry mixture until moist.
  • In mixing bowl beat egg white to stiff peaks and fold into batter gently.
  • For syrup:.
  • Bring to everything but butter to boil on medium heat for 1 minute
  • Remove from heat and stir in 1/4 cup butter until melted.

Nutrition Facts : Calories 587.2, Fat 23.4, SaturatedFat 10.5, Cholesterol 132, Sodium 731.3, Carbohydrate 87.9, Fiber 1.9, Sugar 54.5, Protein 8.9

Tips:

  • Choose the right pumpkin. Look for a sugar pumpkin or pie pumpkin, which are small and have sweet, flavorful flesh. Avoid using canning or carving pumpkins, as they are too watery and bland.
  • Make sure your pumpkin is fresh. Fresh pumpkin will have a deep orange color and be firm to the touch. Avoid pumpkins that are bruised or have soft spots.
  • Use a good quality maple syrup. Pure maple syrup will give your pancakes the best flavor. Avoid using pancake syrup or corn syrup, as they will not taste as good.
  • Don't overmix the batter. Overmixing the batter will make your pancakes tough. Mix just until the ingredients are combined.
  • Cook the pancakes over medium heat. Medium heat will help the pancakes cook evenly without burning them.
  • Serve the pancakes immediately. Pancakes are best served hot off the griddle. If you need to keep them warm, place them in a preheated oven at 200 degrees Fahrenheit.

Conclusion:

Pumpkin pancakes with spiced cider syrup are a delicious and festive fall breakfast. They are easy to make and can be enjoyed by people of all ages. With a few simple tips, you can make perfect pumpkin pancakes every time. So next time you're looking for a special breakfast, give this recipe a try. You won't be disappointed!

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