Pumpkin Pancakes with Apple Cider Syrup

Prep Time: 10 minutes

Cook Time: 3 minutes

Total Time: 13 minutes

Yield: 4 servings

Pumpkin Pancakes with Apple Cider Syrup

A great breakfast favourite for Shrove Tuesday.


  • 1 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 1/3 cup canned pumpkin
  • 2 tablespoons Mazola Veg Plus! canola and vegetable oil blend
  • 1 tablespoon lemon juice
  • 1 teaspoon pure vanilla extract
  • Mazola Veg Plus! canola and vegetable oil blend for skillet/griddle
  • Apple Cider Syrup:
  • 1 cup apple cider or juice
  • 1 cup BeeHive corn syrup
  • 2 tablespoons butter or margarine
  • 1/4 teaspoon ground cinnamon
  • Dash ground nutmeg
  • 1/2 teaspoon pure vanilla extract


  1. Combine flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt in a large bowl.
  2. 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 overbeat.
  3. Heat a large skillet or griddle on medium high heat, adding a small amount of oil. Portion approximately 1/4 cup of batter on griddle, repeating to fill griddle. 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 Hot Apple Cider Syrup (below).
  4. Continue cooking pancakes until all batter has been used.
  5. Syrup:
  6. Combine cider and corn syrup in a small saucepan over high heat. Bring to a boil, reduce heat and cook about 15 minutes until mixture has a syrupy consistency.
  7. Add butter, cinnamon, nutmeg and vanilla. Keep warm and serve over favourite pancakes.
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