[Recipe] Pumpkin Pancakes with Hot Cider Syrup

Fall is one of our favorite times of the year and with good reason! Who doesn't love the leaves changing color, a trip to the cider mill, or your favorite pumpkin flavored treat?

Pumpkin pancakes with apple cider syrup is another tried and true family recipe that does not disappoint! Be sure to give this recipe a try this fall season. Your friends and family will be happy you did!  Happy Cooking!

Ingredients:

PANCAKES:

2 cups flour (can substitute with gluten free flour)

2 tbsp. sugar

4 tsp. baking powder

3/4 tsp. salt

1/2 tsp. coriander, ground

1 tsp. cinnamon

1/2 tsp. nutmeg

1 1/2 cups milk

1 cup canned pumpkin, mashed

4 egg yolks

4 ox. melted butter

1 tbsp. vanilla

4 egg whites, stiffly beaten

HOT CIDER SYRUP:

1 1/2 cup apple cider

1 cup brown sugar

1 cup honey

2 oz. butter

2 tbsp. lemon juice

1/8 tsp. cinnamon

1/8 tsp. nutmeg

Grated rind from 1 lemon

2 apples, peeled, cored and thinly sliced

Directions:

In a large bowl, sift together flour, sugar, baking powder, salt, coriander, cinnamon and nutmeg. 

In a separate bowl, combine milk, pumpkin, egg yolks, butter and vanilla. 

Pour combined liquid ingredients into dry ingredients and stir until just blended. 

Carefully fold in egg whites. 

Cook pancakes on a lightly oiled griddle. 

In a small saucepan,combine apple cider, brown sugar, honey, butter, lemon juice, cinnamon, nutmeg and lemon rind.

Bring to a boil. 

Reduce heat and simmer uncovered for 15 minutes. Add apples. Heat for several minutes more.

Serve over pancakes.

Photo Credit: ©tbralnina - stock.adobe.com