“The aroma of Pumpkin Puff Pancakes cooking on the griddle and spicy Hot Cider Sauce simmering will rouse your sleepy heads on a frosty morning.” That was the description that enticed me to make this delicious recipe featured in Holiday Celebrations magazine almost 30 years ago. It quickly became a holiday favorite that I’ve continued to make year after year. If you’re not a fan of cider or are short on time, no need to worry…these delicious pancakes taste great served with Irish butter and a good quality maple syrup. I love them with a bourbon barrel aged variety from Trader Joe’s. They are fantastic for any holiday breakfast, but in our home we enjoy them anytime October through December. Bon appétit!
Pumpkin Puff Pancakes
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup whole milk
- 1/2 cup canned pumpkin
- 2 slightly beaten egg yolks
- 2 tablespoons cooking oil
- 2 egg whites
Preheat the griddle on medium heat.
Meanwhile, combine the dry ingredients in a large mixing bowl. In a separate bowl, combine the milk, pumpkin, egg yolks, and oil. Add the wet mixture to the dry ingredients. Stir just until blended.
Beat the egg whites until stiff peaks form. Gently fold them into the pumpkin mixture.
Test the heat of the griddle by dropping just a teeny bit of water and see if it sizzles. When ready, pour about a 1/4 cup of batter onto the lightly greased griddle or skillet. Repeat for each pancake, keeping enough space between them to allow for flipping. Cook until the pancakes are golden brown, turning to cook the second side when pancakes have bubbly surfaces and slightly dry edges.
Serve with Hot Cider Sauce or maple syrup. Makes 14 4-inch pancakes.
Hot Cider Sauce
Can be made the night before and refrigerated until ready to use. Reheat while making the pancakes.
- 3/4 cup apple cider
- 1/2 cup packed brown sugar
- 1/2 cup light corn syrup
- 2 tablespoons butter
- 1/2 teaspoon lemon juice
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
Combine all the ingredients in a medium saucepan. Cook and stir over medium heat until sugar dissolves and the mixture is bubbly.
Simmer for about 20 minutes or more until mixture is reduced to approximately 1 cup, stirring occasionally. Let stand for 30 minutes before serving to thicken slightly. Makes 1 cup.
Looking for a new favorite recipe for the holidays? Try these pumpkin puff pancakes!