Flavor-of-the-Month - Pumpkin Pancakes with Warm Cider Syrup

It’s fall! And this year Arizona is actually acting like it - for the time being at least. And so, with much appropriateness, Bridget from Bake at 350 has chosen pumpkin as the theme for this month’s Flavor-of-the-Month. Nothing says Thanksgiving is right around the corner like the spicy aroma and flavor of pumpkin.

So I decided to whip up something I’ve wanted to for a long time: Pumpkin Pancakes with Warm Cider Syrup. These are as light and fluffy as all get out. Tip: since the syrup needs to stand for 25-30 minutes after cooking, begin preparing it first, then start the pancakes while it’s simmering.

And don’t forget to click on over to Bridget’s Flavor-of-the-Month blog to check out her Pumpkin Woopie Pies and all the other pumpkiny treats.

Pumpkin Pancakes with Warm Cider Syrup

1 cup flour

1 tablespoon sugar

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon cinnamon

1/8 teaspoon nutmeg

1 cup milk

½ cup canned pumpkin

2 slightly beaten egg yolks

2 tablespoons vegetable oil

2 egg whites

1. Combine dry ingredients in a large bowl. In another bowl, combine milk, pumpkin, yolks, and oil.

2. Add pumpkin mix to dry mix and stir just till combined.

3. In another bowl, beat egg whites till stiff. Fold into pumpkin mix.

4. Heat oil in a skillet till hot and drop pancake mix by 1/3 cupfuls, (or whatever size your little ol’ heart desires). Flip when the pancakes form a few bubbles on the top and cook till golden. Makes about 10 pancakes.

Warm Cider Syrup

¾ cup apple cider

½ cup packed brown sugar

½ cup light corn syrup

2 tablespoons butter

½ teaspoon lemon juice

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

1. Combine all ingredients in a saucepan. Cook and stir over medium heat till sugar dissolves and mix is bubbly. Simmer about 20 minutes till reduced to 1 cup.

2. Let stand about 25-30 minutes to thicken.