Pumpkin Spice Pancakes with Mulled Cider Syrup + Turkey Sausage Gravy

Pumpkin Spice Pancakes 6

Time for another breakfast for dinner post! These pumpkin spice pancakes are deceptively decadent! Canned pumpkin and nonfat Greek yogurt replace the oil in this recipe and give the pancakes an almost creamy texture. Whole wheat pastry flour keeps them light and fluffy.

Pumpkin Spice Pancakes 4

Don’t be intimidated by the multiple homemade components to this recipe. You may have to put in a little extra time four your pancakes but the process is still pretty simple. Apple cider, sweeteners, spices and a little butter get thrown into a pot for a yummy mulled cider syrup. Just keep on low heat and remember to stir every so often! Cream together some candied ginger and butter and let sit in the fridge for an hour. After that you just have to worry about making up the pancake batter!

Mulled Cider Syrup 1Mulled Cider Syrup 2

I served these with a small bowl of turkey sausage gravy topped with a fried egg. You can find the gravy recipe by Cooking Light magazine here. Those biscuits are pretty good too, if you feel like doubling up on your starch!

Balanced Breakfast

Store leftover canned pumpkin in an airtight container in the fridge and try one of the following recipes to use it up!

Pumpkin Pie Parfait

Pumpkin Spice Dry Hair Rescue

Pumpkin Spice Latte Granola

Pumpkin Spice and Everything Nice Cookie Sandwiches

Pumpkin Spice Pancakes 7

Pumpkin Spice Pancakes with Mulled Cider Syrup

  • Servings: 12-14 pancakes
  • Time: 1 hour
  • Difficulty: moderate
  • Print

Ingredients:

Pumpkin Spice Pancakes:

1 cup whole wheat pastry flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon nutmeg

¼ teaspoon ginger

¼ teaspoon cloves

1/8 teaspoon allspice

¼ teaspoon salt

1/3 cup packed light brown sugar

2 egg whites

¾ cup vanilla soy milk (can sub other milk plus 1 teaspoon vanilla extract)

¾ cup canned pure pumpkin

¼ cup plain nonfat Greek yogurt

Mulled Cider Syrup:

¾ cup apple cider

½ cup light corn syrup

¼ cup packed light brown sugar

2 tablespoons butter

½ teaspoon lemon juice

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Candied Ginger Butter:

2 tablespoons finely chopped crystallized ginger

¼ cup softened butter

Directions:

Pumpkin Spice Pancakes:

Sift or whisk together flour, baking soda, spices and salt.

In a separate bowl combine sugar, egg whites, milk, pumpkin and yogurt.

Add wet ingredients to dry.

Heat nonstick gridle or greased pan over medium heat.

Cook batter by ¼ cups about 3 minutes per side.

Serve topped with syrup and butter.

Mulled Cider Syrup:

Combine syrup ingredients in saucepan over medium heat.

Bring to a boil, stirring occasionally.

Reduce heat and simmer, uncovered, for 20 minutes.

Let stand for 30 minutes before serving.

Candied Ginger Butter:

Cream together ginger and butter.

Chill for one hour in airtight container before serving.

 

One thought on “Pumpkin Spice Pancakes with Mulled Cider Syrup + Turkey Sausage Gravy

  1. Pingback: Pumpkin Spice and Everything Nice Cookie Sandwiches | Sweet Meets Bake Shop

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