Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

An excellent Fall breakfast or brunch treat.

Ingredients Nutrition


  1. In a saucepan, combine the syrup ingredients.
  2. Bring to a boil over medium heat, stirring occasionally.
  3. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.
  4. Let stand for 30 minutes before serving.
  5. For pancakes: combine the dry ingredients in a bowl.
  6. In another bowl, whisk the egg yolks, milk, pumpkin, and oil.
  7. Stir into dry ingredients just until moistened.
  8. In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.
  9. Pour batter by 1/4 cupfuls onto a hot greased griddle.
  10. Turn when bubbles form on top of pancakes.
  11. Cook until second side is golden.
  12. Serve with syrup.
Most Helpful

5 5

Your pancake recipe is very tasty. The pancakes were moderately light in texture and had a delicious spiced flavor. The syrup really makes this a heavenly tasting dish. I am going to make these again for our Thanksgiving breakfast. Very greatful you posted this. Thank-you.

5 5

Ooooooooooooo, I have been waiting for a perfect cold Fall morning to make these, and today was the day! They are so delicious! My family went nuts and said this is one of their favorite breakfasts now!! I thank you so much for posting this! Only thing I did different was to double the recipe for both pancakes and cider syrup and it's a good thing I did! (I know my family well! lol) Thanks, Nurse Di!! May use a dollop of whip cream on top next time, but awesome without as well!! You have to try this recipe people!! :-)

4 5

DS and I loved these. I made lots of extras to put in freezer for his breakfast on school days. He even likes them w/o butter and syrup. DH doesn't like pumpkin in anything except pie so it was more for DS and me!!! Didn't change a thing in the pancakes, but we used maple syrup.