Pumpkin Pancakes with Apple Cider Syrup
No matter the time of year, pumpkin pancakes are always a good choice. Especially when they’re paired with this Apple Cider Syrup! Member’s Mark™ Pumpkin Spice Seasoning lends a warm, cozy blend of your favorite fall spices to these scrumptious pancakes. And…we guarantee you’re going to LOVE the Apple Cider Syrup! Try it on your favorite waffles, too!
How to Perfect Your Pancakes
Here are the best tips for making perfect pancakes — fluffy, golden, and delicious every time:
Batter Tips
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Don’t overmix.
Stir just until the dry ingredients disappear — a few lumps are fine. Overmixing makes pancakes dense and rubbery. -
Let the batter rest.
Resting for 5–10 minutes lets the flour hydrate and the baking powder activate, creating lighter, fluffier pancakes. -
Use buttermilk (or a substitute).
The acidity reacts with baking soda for extra rise and adds a slight tang that balances sweetness. -
Measure accurately.
Too much flour makes pancakes heavy. Spoon flour into the cup and level it off instead of scooping directly.
Cooking Tips
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Preheat the pan or griddle properly.
Medium heat is ideal — around 350°F (175°C). Too hot = burnt outside, raw inside. -
Use butter or oil lightly.
A thin layer keeps them from sticking and helps form golden edges without making them greasy. -
Wait for bubbles before flipping.
When bubbles form and edges look set, it’s time to flip — usually about 2 minutes. Flip once only! -
Don’t press down on the pancakes.
That squeezes out the air and makes them flat. -
Keep them warm, not hot.
Place cooked pancakes in a 200°F oven on a baking sheet to stay soft until serving.
Extra Flavor & Texture Tips
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Add mix-ins gently.
Sprinkle blueberries, chocolate chips, or nuts onto the batter after pouring it into the pan (instead of mixing them in) for even distribution. -
Use room-temperature ingredients.
Cold eggs or milk can make the butter seize up and affect texture. -
Experiment with extracts and spices.
A little vanilla, cinnamon, or lemon zest can make a big difference.
Pumpkin Pancakes with Apple Cider Syrup
Ingredients
For the Pancakes
- 1 cup All-purpose flour
- 2 tbsp Member’s Mark™ Light Brown Sugar
- 1 tsp Member's Mark™ Pumpkin Spice Seasoning
- 1 tsp Clabber Girl® Baking Powder
- 1/4 tsp Clabber Girl® Baking Soda
- 1/4 tsp Member’s Mark™ Sea Salt
- 1 cup Milk
- 1 Egg
- 1/3 cup Canned pumpkin
- 2 tbsp Canola oil
- 1 tbsp Lemon juice
- 1 tsp Pure vanilla extract
For the Syrup
- 1 cup Apple cider OR juice
- 1 cup Dark corn syrup
- 2 tbsp Butter
- 1/4 tsp Member’s Mark™ Ground Cinnamon
- Member's Mark™ Ground Nutmeg, as desired
- 1/2 tsp Pure vanilla extract
Instructions
For the Pancakes
- Combine flour, Member’s Mark™ Light Brown Sugar, Member's Mark™ Pumpkin Spice Seasoning, Clabber Girl® Baking Powder, Clabber Girl® Baking Soda, and Member’s Mark™ Sea 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 over beat.
- 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 the Syrup
- Combine cider and dark 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, Member’s Mark™ Ground Cinnamon, Member's Mark™ Ground Nutmeg, and vanilla. Keep warm and serve over pumpkin pancakes.
Video
Nutrition
