Pumpkin Patch Pancakes with Apple Cider Syrup
This post may contain affiliate links. Read our disclosure policy.
I absolutely love the fall season! It’s my favorite time of year! It seems here in Utah over the past two years we’ve only had 2 weeks of fall weather and then it was winter. This year it seemed like one day it was August and we were having hot summer weather. The next day it was September and fall weather was here. The seasons seemed to completely change over night. Hopefully it will last a while.
Well, as soon as the weather changed I started to get I the mood for food with that fall flavor. What could be more fall than the flavor of pumpkins and apple cider? I got this idea for pumpkin patch pancakes a year ago on an episode of Studio 5. The recipe they shared was a little less exact on ingredients so I came up with what I am sharing.
Ingredients for Pumpkin Patch Pancakes with Apple Cider Syrup
- SUGAR
- CORNSTARCH
- PUMPKIN PIE SPICE
- APPLE JUICE OR APPLE CIDER
- COMPLETE PANCAKE MIX
- PUMPKIN PURREE
They also included a recipe for apple cider syrup to go along with these pancakes. I absolutely love these with the apple cider syrup but the rest of my family prefers good old maple syrup. They tend to prefer things that are basic. Luckily the cider syrup recipe can be easily cut in half or you can even make 1/4 of the recipe if desired. For an extra special treat, you can also drop a few chocolate chips in the pancakes while it cooks on the first side. Then serve it with a little maple syrup.
This pancake recipe calls for pumpkin spice. If you don’t have pumpkin spice on hand, I’ve included a recipe at the very bottom of how to make your own. I must also share that when making pancakes from a mix, I prefer the Hungry Jack brand. It is my fav!
How to Make the Apple Cider Syrup
In a saucepan over medium heat, whisk together sugar, cornstarch, and pumpkin spice to evenly combine the dry ingredients.
Stir in apple juice or apple cider, ensuring everything is well mixed. Bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
Let it boil until it thickens to your desired consistency, then remove from heat. Set aside while you prepare the pancakes.
How to Make the Pumpkin Pancakes
In a large bowl, prepare your favorite pancake mix according to the package directions.
Blend in canned pumpkin and a dash of pumpkin spice with a whisk to infuse that warm, seasonal flavor. Mix until fully combined.
Pour batter on a hot griddle or nonstick pan, flipping once bubbles form on the surface, the edges look set, and underside is golden brown.
Serve warm, generously drizzled with homemade apple cider syrup, and enjoy the perfect fall breakfast!
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin
Yes! If using fresh pumpkin, roast and puree it until smooth. Keep in mind that fresh pumpkin tends to have more moisture, so you may need to adjust the flour slightly to maintain the right consistency.
Can I make the apple cider syrup ahead of time?
Absolutely! The syrup can be made in advance and stored in an airtight container in the fridge for up to a week. Just reheat it gently before serving.
What type of apple cider works best for the syrup?
Fresh, unfiltered apple cider provides the best flavor, but apple juice can be used as a substitute if needed.
How do I make the pancakes extra fluffy?
For extra fluffy pancakes, don’t overmix the batter—a few lumps are okay! You can also separate the eggs, whip the egg whites until stiff, and fold them into the batter for a lighter texture.
Can I freeze leftover pancakes?
Yes! Let the pancakes cool completely, then stack them with parchment paper in between and store them in a freezer-safe bag for up to 3 months. Reheat in the microwave or toaster when ready to eat.
What toppings go well with these pancakes?
Besides the apple cider syrup, try whipped cream, chopped pecans, caramel drizzle, or even a sprinkle of cinnamon sugar for extra flavor.
Can I make this recipe gluten-free?
Yes! Use a gluten-free pancake mix or substitute gluten-free all-purpose flour in a homemade batter.
What can I serve with Pumpkin Pancakes?
Pair them with crispy bacon, scrambled eggs, or a warm spiced cider for the ultimate fall breakfast!
FOR MORE RECIPES LIKE THIS, TRY:
- Pumpkin Cake with Caramel Cider Sauce
- Cinnamon Apple Pancakes with Apple Cider Syrup
- Pumpkin Belgian Waffles
- Pumpkin French Toast Sticks
Pumpkin Patch Pancakes with Apple Cider Syrup
Real Mom Kitchen
Equipment
Ingredients
Syrup:
- 1 cup sugar
- 3 Tbsp cornstarch
- 1 tsp pumpkin pie spice **see note below
- 4 cups apple cider or apple juice
Pancakes:
- 2 cups complete pancake mix plus water required on the box directions
- ¼ cup canned pumpkin
- ½ tsp pumpkin pie spice
Instructions
- To prepare syrup: in a sauce pan mix together, sugar, cornstarch, and pumpkin spice. Stir in apple juice or apple cider.
- Bring to a boil, remembering to stir occasionally. Boil until desired thickness and remove from heat.
- For pancakes: prepare pancake mix according to package directions. Then mix in the canned pumpkin and pumpkin spice.
- Cook pancakes and serve with the apple cider syrup.
Notes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon allspice
1/8 teaspoon nutmeg
Store in an airtight container. Need more pancakes? Then for every cup of pancake mix you use, add 1/4 cup canned pumpkin and 1/4 tsp pumpkin spice.
Nutrition
Recipe adapted from Studio 5.
