Back to Recipe Search Print Recipe

Pumpkin Pancakes with Apple Cider Syrup

A great fall breakfast.

Quick Facts

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



  • 1 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1 teaspoon 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 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


  1. For Pancakes: 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.
  4. 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.