Delicious, Fall Breakfast
This recipe is one that has so many memories attached to it. When our children were little, we would invite all of our friends over for dinner on Halloween. I would make multiple batches of these pancakes, along with apple cider syrup, bacon, etc. Everyone would eat their fill and then we would all go out trick-or-treating together.
Now that my children are adults, they ask me to make these pancakes for them often and I am happy to do so. They are great for a crowd and taste even better the next day! Make them up early and enjoy them for an easy breakfast on Thanksgiving.
Pumpkin Pancakes
1 cup flour
1 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp pumpkin pie spice
2 eggs, separated
1 cup milk
1/2 cup canned pumpkin (NOT pumpkin pie mix)
2 Tbsp oil
Combine dry ingredients in a large bowl. In a separate bowl, whisk egg yolks, pumpkin, milk, and oil. Stir into dry ingredients until moist. Beat egg whites in a separate bowl until soft peaks form and gently fold into the batter. Cook pancakes on a hot, greased griddle. Serve with butter and apple cider syrup.
*Note – this does not make very many pancakes. I typically double or triple the recipe.
Apple Cider Syrup
1 cup sugar
2 Tbsp corn starch
1/2 tsp pumpkin pie spice
2 cups apple cider or apple juice
2 Tbsp lemon juice
1/4 cup butter
Mix all ingredients in a small saucepan except for the butter. Bring to a boil on medium heat and let boil for 1 minute, whisking continually. Remove from heat and add the butter. Stir until melted and serve.
Keep leftovers in a mason jar in the fridge. Will last several days while you finish off the pancakes.
What are your favorite holiday dishes?
Do you have a favorite recipe that you make over the holidays? I would love to hear about it! Leave me a comment below. And let me know if you try these pancakes.
A huge thank you to Rebecca Dover for sharing this recipe, and many others, so many years ago.
