Whole Wheat Pumpkin Pancakes with Apple Cider Syrup

Whole Wheat Pumpkin Pancakes with Apple Cider Syrup

Whole Wheat Pumpkin Pancakes with Apple Cider Syrup

To celebrate my birthday I met a group of close friends at Joe Mama’s Breakfast Eatery, a popular breakfast/lunch hang out in Eagle, Idaho.  The food is all homemade, fresh and oh so tasty.  On weekends it’s crazy busy, so plan to get there early.   Because we love all things pumpkin, I ordered the special pumpkin pancakes with an apple cider syrup.  I loved them so much I thought I’d try to recreate them for you here.  I used whole wheat pastry flour to add fiber so if they’re too thick for your liking alter the buttermilk amount.  I LOVE this syrup; not too thick, not too thin.  Tastes like fresh apples off of the tree.  OK these might take a little more time to make, but when you’ve got a little more time, like on the weekends, give this wholesome recipe a try.  Your family will love you for it.  By the way,  you might consider making the batter ahead; it will stay in the refrigerator for a couple of days.

Joe Momma's group 2

That’s me, middle left 🙂

Not only can you try them, but how about experimenting with added smashed banana or grated apple?  You could boost more omega-3 by adding chia seeds or swapping out some of the whole wheat pastry flour for buckwheat or ground oatmeal flours.  I like adding the ground flaxseed meal for more omega-3 content without any taste difference.

Make it a great weekend as you prepare for the big Halloween week ahead.

Whole Wheat Pumpkin Pancakes with Apple Cider Syrup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 14-16 pancakes and 1 cup syrup

  • 1 1/2 cups whole wheat pastry flour
  • 2 Tbsp ground flaxseed meal (I use Bob's Red Mill)
  • 2 tsp baking powder
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 large egg
  • 1 1/2 cups buttermilk (or more depending on how thin you like your cakes)
  • 1 cup pumpkin puree
  • 1/4 cup toasted chopped pecans (optional)
  • 2 Tbsp canola oil
  • 1 Tbsp agave nectar
  • 1 tsp vanilla extract
  • Cooking spray
  • Apple Cider Syrup
  • 2 tsp cornstarch
  • 1 cup apple cider or juice
  • 1/4 cup agave nectar
  • 1 cinnamon stick (1-1/2 inches)
  1. Whisk flour, flax meal, baking powder, pumpkin pie spice, baking soda and salt in a large bowl. Whisk egg, buttermilk, pumpkin, pecans, oil, agave nectar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist over stirring--it will make the pancakes tough.
  2. Let the batter sit, without stirring, for 10 to 15 minutes. (Pancakes will be more tender.)
  3. Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about 1/4 cup batter per pancake and pour into the skillet or griddle. Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.
  4. For the Syrup: Combine the cornstarch, cider and agave nectar in a small saucepan, whisking until smooth; add cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Pour over pancakes.

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