These spiced pumpkin pancakes are fluffy and flavorful, paired with a warm apple cider syrup for a delightful breakfast treat.
In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, and nutmeg.
Sifting the dry ingredients together ensures a smooth and lump-free batter.
In another bowl, whisk together the milk, pumpkin puree, eggs, and vegetable oil.
Make sure the wet ingredients are at room temperature for better mixing.
Gradually add the wet mixture to the dry ingredients, stirring until just combined.
Avoid overmixing to keep the pancakes light and fluffy.
Heat a griddle or skillet over medium heat and lightly grease it. Pour batter onto the griddle, cooking until bubbles form on the surface, then flip and cook until golden brown.
Use a 1/4 cup measure for evenly sized pancakes.
In a saucepan, combine the apple cider, brown sugar, corn syrup, butter, and cinnamon. Cook over medium heat, stirring until the sugar dissolves and the mixture is bubbly.
Stir constantly to prevent the syrup from burning.
Reduce the heat and simmer the syrup for about 20 minutes until it thickens slightly.
Let the syrup cool slightly before serving to allow it to thicken further.
Serve the pancakes warm, drizzled with the apple cider syrup.
Garnish with a sprinkle of powdered sugar or a dollop of whipped cream for extra indulgence.
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