Ingredients
- for the pancakes
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin spice
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk
- ⅓ cup canned pumpkin
- 1 egg
- 2 tablespoons vegetable oil
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- for the apple cider syrup
- 1 cup apple cider
- 1 cup dark corn syrup
- 2 tablespoons butter
- ½ teaspoon cinnamon
- dash of ground nutmeg
- ½ teaspoon vanilla extract
Recipe Description
Most mornings find our family in a similar situation as many others all around the world. Waking kids up, waking spouses up, taking the dogs out, getting ready for school and work and making breakfast. Typically, during the week our breakfasts consist of a fast bowl of cereal, maybe a slice of toast and a cup of coffee and that’s about it. On weekend though, we have the luxury of no school, no work, and most of the time no worries. This past Saturday in early fall, it seemed the perfect time for a more seasonal breakfast: Pumpkin Pancakes, with Apple Cider Syrup.
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