Pumpkin Pancakes with Cider Sauce
Bring the cozy flavors of fall to your breakfast table with these heavenly Pumpkin Pancakes with Cider Sauce. Infused with warm spices like cinnamon and nutmeg, these fluffy pancakes are enriched with real pumpkin puree for a delightful autumnal twist. A rich, caramel-like cider sauce made with apple cider and brown sugar takes this dish to the next level, creating the perfect balance of sweetness and spice. Ready in just 35 minutes, this easy-to-follow recipe is perfect for weekend brunches or special family breakfasts. Serve these golden pancakes drizzled with the luscious cider sauce, and elevate them further with a dollop of whipped cream or a sprinkle of crushed nuts for a truly indulgent treat.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 tablespoons Granulated sugar
- 0.75 cup Pumpkin puree
- 1.25 cups Milk
- 1 Egg
- 2 tablespoons Unsalted butter (melted)
- 1 tablespoon Vegetable oil or additional butter (for greasing the pan)
- 1 cup Apple cider
- 0.25 cup Brown sugar
- 2 tablespoons Unsalted butter
- 1 teaspoon Cornstarch
- 3 teaspoons Water
Instructions
In a large mixing bowl, whisk together the flour, baking powder, ground cinnamon, ground nutmeg, salt, and granulated sugar.
In another bowl, mix the pumpkin puree, milk, egg, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; lumps are okay.
Heat a large non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through. Transfer to a plate and cover to keep warm. Repeat with the remaining batter.
To make the cider sauce, combine apple cider, brown sugar, and 2 tablespoons of butter in a small saucepan over medium heat. Bring the mixture to a simmer.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually whisk the slurry into the simmering cider mixture.
Cook, stirring constantly, until the sauce thickens slightly, about 2-3 minutes. Remove from heat.
Serve the pumpkin pancakes warm, drizzled with the cider sauce. Optionally, top with whipped cream or crushed nuts for extra indulgence.
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 1759 mg | 76% | |
| Total Carbohydrate | 264.9 g | 96% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 105.4 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 568 mg | 44% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1425 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
