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

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.

gretchengr November 14, 2002

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!! :-)

Wendy W88 November 09, 2003

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.

Kelley2 April 29, 2003