Spices used in this recipe Click on a spice for
more information

Pumpkin Pie Spice Cinnamon, Ground Nutmeg, Ground

Pumpkin Pancakes with Apple Cider Syrup

Yield: 8 Servings

Reorder No. Description Amount
 Pumpkin Pancakes 
227528GFS Flour, all-purpose2 cups
108626GFS Brown Sugar1/4 cup
514195Trade East Pumpkin Pie Spice2 tsp.
474347Baking Powder2 tsp.
513849GFS Baking Soda1/2 tsp.
108308GFS Salt1/2 tsp.
557862Milk2 cups
206539GFS Eggs2 each
186244GFS Pumpkin, canned2/3 cup
292702GFS Vegetable Oil1/4 cup
311227GFS Lemon Juice2 Tbsp.
513873GFS Pure Vanilla Extract2 tsp.
 Apple Cider Syrup 
589741Harvest Valley Apple Juice2 cups
107573Dark Corn Syrup2 cups
191205GFS Salted Butter1/4 cup
776963Trade East Ground Cinnamon1/2 tsp.
224944Trade East Ground Nutmegdash
513873GFS Pure Vanilla Extract1 tsp.

Preparation Instruction

Pumpkin Pancakes Preparation Instructions
Wash Hands. Combine flour, brown sugar, Trade East Pumpkin Pie Spice, baking powder, baking soda and salt in a large bowl. In a separate bowl, combine milk, egg, pumpkin, oil, lemon juice and vanilla. Beat with a whisk until smooth. Add to dry ingredients, stirring just until blended. Do not over beat. Heat grill on medium high heat, adding a small amount of oil. Portion approximately 1/4 cup of batter on grill, repeating as needed. 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 warm syrup.

Apple Cider Syrup Preparation Instructions
Combine cider and corn syrup in a medium saucepan on high heat. Bring to a boil, reduce heat and cook about 15 minutes until syrupy. Add butter, Trade East Ground Cinnamon, Trade East Ground Nutmeg and vanilla extract. Keep warm until service.