Pumpkin Pancakes with Apple Cider Syrup
A great fall breakfast.
Quick Facts
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings
Ingredients
Pancakes:
1 cup all-purpose flour
2 tablespoons brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon Argo® Baking Powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1 egg
1/3 cup canned pumpkin
2 tablespoons Mazola® Corn Oil
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
SYRUP:
1 cup apple cider OR juice
1 cup Karo® Dark Corn Syrup
2 tablespoons butter
1/4 teaspoon ground cinnamon
Dash ground nutmeg
1/2 teaspoon pure 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.
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.