A delightful twist on classic pancakes, these spiced pumpkin pancakes are paired with a warm apple syrup for a comforting breakfast treat.
In a saucepan, combine the apple cider, brown sugar, ground cinnamon, ground nutmeg, and butter.
Stir continuously to prevent the sugar from burning.
Bring the mixture to a boil over medium heat, stirring occasionally.
Reduce the heat if the mixture starts to boil too vigorously.
Reduce the heat and simmer, uncovered, for 20 minutes or until slightly thickened.
The syrup will thicken further as it cools.
In a mixing bowl, whisk together the flour, sugar, baking powder, ground cinnamon, and salt.
Sift the dry ingredients for a smoother batter.
In another bowl, beat the eggs, milk, and pumpkin puree until smooth.
Ensure the pumpkin puree is well incorporated to avoid lumps.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Do not overmix; a few lumps are okay.
Heat a greased griddle over medium heat.
Test the griddle's heat by sprinkling a few drops of water; they should sizzle.
Pour 1/4 cup of batter onto the griddle for each pancake.
Cook in batches to avoid overcrowding the griddle.
Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Flip the pancakes gently to maintain their shape.
Serve the pancakes warm with the prepared apple syrup drizzled on top.
Garnish with a sprinkle of cinnamon or a dollop of whipped cream for extra flair.
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