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pumpkin pancakes with spiced cider syrup

LILLYDEE avatar
Recipe by
Dee Stillwell
@LILLYDEE
Citrus Heights, CA

We love all things pumpkin, so in the fall I try to add it to a lot of things that I bake. It's such a healthy vegetable with lots of fiber and health benefits. I have seen many pumpkin recipes online, but I wanted to make them more healthy and feel better about serving them to my grandson. I also wanted to make a lower calorie syrup to serve with them, so I made a cider syrup that I have made with apple spice pancakes... but with less sugar. When I made these, Cayden gave them an 8 out of 10 stars. I gave them a solid 10! They were delicious and I will make them many times in the future.

yield 8 serving(s)
prep time 10 Min
cook time 20 Min
method Griddle

Ingredients For pumpkin pancakes with spiced cider syrup

  • CIDER SYRUP
  • 2 c
    apple cider
  • 1/4 c
    brown sugar or honey or agave
  • 2 - 3 Tbsp
    Stevia in the raw, more or less to your taste
  • 2 Tbsp
    cornstarch
  • 1 tsp
    cinnamon
  • 1 tsp
    pumpkin pie spice
  • 1 dash
    salt
  • PANCAKES
  • 3/4 c
    pumpkin puree
  • 2 lg
    eggs
  • 1 c
    almond milk
  • 1/3 c
    Greek yogurt
  • 1 Tbsp
    coconut oil, melted
  • 1 Tbsp
    brown sugar, honey. or agave
  • 1 tsp
    vanilla
  • 1/2 c
    white whole wheat flour or a combo of other flours if making gluten free
  • 1/4 c
    coconut flour
  • 1/4 c
    almond flour
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    salt
  • 3/4 tsp
    pumpkin pie spice
  • 1/2 tsp
    cinnamon

How To Make pumpkin pancakes with spiced cider syrup

  • 1
    Make the cider syrup first so it can simmer and thicken while you make the pancake batter. Combine all the syrup ingredients and whisk over medium heat until it comes to a boil. Boil for 1 minute, reduce the heat to low, and let it simmer while making the batter. Heat a griddle to 350 degrees F.
  • 2
    In medium bowl, whisk together the pumpkin puree, eggs, almond milk, Greek yogurt, coconut oil, brown sugar, and vanilla. In a small bowl, stir together the flours, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  • 3
    Add the dry ingredients to the wet ingredients. Stir together until well mixed but not too much. Batter will be thicker than most pancake batters.
  • And toasted pecans too...delicious!
    4
    Spray the griddle with non stick cooking spray. (I use coconut non-stick spray from Trader Joe's.) Ladle the batter onto the griddle and flatten it out a bit into circles with the back of the ladle. Cook until browned and flip. Cook the second side until browned. Serve with a small amount of butter and the cider syrup. Top with toasted chopped pecans, if desired. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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