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Soaked Pumpkin Pancakes with Apple Cider Syrup

November 19, 2014 by Katie Mae 5 Comments

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Recipe: Whole Wheat Pumpkin Pancakes with Apple Cider Syrup- a perfect fall and winter breakfast! The homemade syrup make the spiced pumpkin pancakes even more amazing! www.thenourishinggourmet.com

By Katie Mae Stanley, Contributing Writer

Warm autumn spices and moist pumpkin puree enrich pancake batter to make the perfect fall breakfast – pumpkin pancakes (For regular soaked whole wheat pancakes see this recipe: Fluffy Whole Wheat Pancakes). To seal the deal they are drizzled with a delicious apple cider syrup. It’s all of the best things the season has to offer on one plate.

I was first introduced to the idea of this seasonal breakfast when a good friend made them for 50 plus people in Mexico about 10 years ago. They were a hit! I didn’t remember exactly how she made them so this fall I decided to give them a try starting with the star ingredients – pumpkin puree, pumpkin pie spice and apple cider. How can you go wrong with those amazing foods? And I was pleased to find that they turned out similar to the first ones I tried so many years ago.

There is something beautiful about cooking with the seasons. The bounty that is provided at each unique time of year always delights me. It is another way to celebrate the world around us and be grateful to the one who created it all.

Next time you have a chance, put your comfy clothes on or embrace the PJs. Then start a fire if you have one and whip up a batch of these tasty pumpkin pancakes. It is highly suggested that you enjoy them with hot coffee; you might even want to add a bit of the apple cider syrup to your cup!

These pancakes can be made using homemade puree or canned. If you don’t have pumpkin, feel free to try sweet potato, butternut or kabocha puree. Whatever works for you is always best!

Other Healthy Pancake Recipes:

  • Soaked Chocolate Chip Whole Wheat Pancakes 
  • Whole Grain Blender Pancakes (Soaked, with gluten-free, egg-free, dairy-free options)
  • Sourdough Pancakes
  • Soaked Wild Rice Pancakes 
  • Blueberry Lemon Pancakes (made with sprouted flour) 

Soaked Pumpkin Pancakes with Apple Cider Syrup
 
Author:
Katie Mae Stanley @ The Nourishing Gourmet
Recipe type: Breakfast
Print
 
Ingredients
  • 2½ cups whole wheat flour
  • 2 cups whole milk, coconut milk, kefir, or buttermilk - if using a non-fermented liquid such as coconut milk, add in 2 tablespoons of raw apple cider vinegar, water kefir, or other live culture liquid (I used raw whole milk)
  • 3 tablespoons butter, melted
  • 1 cup pumpkin puree
  • 2 eggs
  • 2 tablespoons coconut sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoons baking powder
  • ½ teaspoons baking soda
  • ½ teaspoons salt
  • Apple Cider Syrup (optional)
  • Butter (optional)
Instructions
  1. In a large glass bowl, mix your flour, melted butter and milk. Cover with a towel and leave on the counter for 12- 24 hours. (I usually do this the night before.)
  2. In the morning in a medium-sized bowl whip the pumpkin puree, eggs, coconut sugar, pumpkin pie spice, baking powder, baking soda and salt together.
  3. Pour the mixture into the flour that was soaked over night. Stir until the batter is smooth.
  4. Heat a skillet (I prefer cast iron) over medium heat. You will know it is ready if you sprinkle a couple droplets of water on the pan and they sizzle.
  5. Pour batter onto the skillet to create the size pancakes you desire. I prefer about 4 inches in circumference, ¼ of an inch thick.
  6. Cook until bubbles start to appear. Flip over and cook for another 30 seconds to 1 minute.
  7. Serve fresh off the skillet or place in a baking dish in a warm oven.
  8. Top with butter and apple cider syrup.
3.2.2807

 

Soaked Pumpkin Pancakes with Apple Cider Syrup - www.thenourishinggourmet.com

 

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Katie Mae

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living, and faith. Ethnic and Midwest foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for over 30 amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day.

Latest posts by Katie Mae (see all)

  • Instant Raspberry Hot Cocoa Mix (Dairy-free) - January 9, 2017
  • Pumpkin Spice Hot Cocoa - October 14, 2016
  • Thai Chicken Fried Rice - July 20, 2016

Filed Under: Baked Goods, Breakfast and Brunch

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Reader Interactions

Comments

  1. Sheri Winkler

    November 20, 2014 at 12:09 am

    These look great, but I think your link to the syrup is messed up. When I click on it, it says “Page not found.” Would love to have the recipe for the syrup!

    Reply
    • KimiHarris

      November 20, 2014 at 9:18 pm

      Hey Sheri,

      That’s so strange! It’s working for me (The recipe is on Katie’s site, not mine). Here is the direct link: http://nourishingsimplicity.org/2014/11/simple-apple-cider-syrup.html Let me know if it works for you!

      Reply
  2. Dayla

    December 19, 2014 at 8:59 pm

    Did you use raw milk with apple cider vinegar as the soaking medium, or did you just use the raw milk? Thank you.

    Reply
    • Katie Mae

      February 2, 2015 at 4:33 pm

      I’m so sorry I missed this! I used raw milk and the apple cider vinegar.

      Reply
  3. Mieke

    August 23, 2015 at 5:26 pm

    hi! I just came upon this recipe. I’ve never used soaked flour before so I looked up some info about it. On the website I was reading it says you must use cultured milk (or other cultured dairy) to soak the flour in. In your recipe you just say to use whole milk and melted butter. Will it work properly without using the cultured dairy?

    Thanks!

    Reply

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