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Pumpkin Pancakes with Apple Cider Syrup

PrintPrint Recipe
  • Yield: 4 servings
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 1/3 cup canned pumpkin
  • 2 tablespoons 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

  1. Combine flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt in a large bowl.
  2. 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.
  3. 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:
  1. 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.
A hand pouring Karo Corn Syrup in to a glass bowl

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Corn Syrup

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print image

Pumpkin Pancakes with Apple Cider Syrup

  • Yield: 4 servings
  • Prep Time:  15 hrs
  • Cook Time: 20 minutes

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 1/3 cup canned pumpkin
  • 2 tablespoons corn oil
  • 1 tablespoon lemon juice
  • 1 teaspoon pure vanilla extract
  • 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

  • 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.
  • 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.