Recipes

Pumpkin Pancakes

These pancakes are perfect for breakfast or brunch… or even as a snack anytime. You don’t have to wait for Halloween to enjoy this pumpkin pancake.
Print Recipe

Course Breakfast, Brunch
Cuisine American, German

Servings 5 servings
Calories 2177.65 kcal

Ingredients

  

  • 3/4 cup(s) apple cider or apple juice
  • 1/2 cup(s) packed brown sugar
  • 1/2 cup(s) corn syrup
  • 2 tablespoon(s) butter or margarine
  • 1/2 teaspoon(s) lemon juice
  • 1/8 teaspoon(s) ground cinnamon
  • 1/8 teaspoon(s) ground nutmeg
  • 1 cup(s) all purpose flour
  • 3 teaspoon(s) sugar
  • 2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) ground cinnamon
  • 2 eggs, separated
  • 1 cup(s) milk
  • 1/2 cup(s) cooked or canned pumpkin
  • 2 tablespoon(s) vegetable oil

Instructions

 

  • In a saucepan, combine the syrup ingredients.
  • Bring to a boil over medium heat, stirring occasionally.
  • Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.
  • Let stand for 30 minutes before serving.
  • For pancakes, combine the dry ingredients in a bowl.
  • In another bowl, whisk the egg yolks, milk, pumpkin and oil.
  • Stir into dry ingredients just until moistened.
  • In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.
  • Pour batter by 1/4 cupful onto a hot greased griddle.
  • Turn when bubbles form on top of pancakes.
  • Cook until second side is golden brown.
  • Serve with the syrup.
  • PREP TIME 35 Min COOK TIME 10 Min READY IN 45 Min.

Nutrition

Calories: 2177.65kcalCarbohydrates: 387.34gProtein: 32.53gFat: 61.75gSaturated Fat: 21.04gCholesterol: 400.62mgSodium: 1732mgFiber: 3.84gSugar: 284.83g

Keyword Butter
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