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Pumpkin Pancakes with Apple Cider Syrup

Spice Islands®

Pumpkin Pancakes with Apple Cider Syrup


  • Prep Time: 15 minutes
  • Total Time: 35 minutes

4 servings



1 cup all-purpose flour

2 tablespoons brown sugar

1 teaspoon Spice Islands® 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 Spice Islands® Pure Vanilla Extract


1 cup apple cider OR juice

1 cup Karo® Dark Corn Syrup

2 tablespoons butter

1/4 teaspoon Spice Islands® Ground Saigon Cinnamon

Dash Spice Islands® Ground Nutmeg

1/2 teaspoon Spice Islands® Pure Vanilla Extract


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.

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