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!
Ingredients
For the Pancakes
- 1 cup All-purpose flour
- 2 tbsp Member’s Mark™ Light Brown Sugar
- 1 tsp Member's Mark™ Pumpkin Pie Spice
- 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
- Tone’s® 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 Pie Spice, 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, Tone’s® Ground Nutmeg, and vanilla. Keep warm and serve over pumpkin pancakes.