Pumpkin Pancakes with Honey-raspberry Syrup

Ready in 45 minutes
4.7 avg, 3 review(s) 100% would make again

Top-ranked recipe named "Pumpkin Pancakes with Honey-raspberry Syrup"

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Try this Pumpkin Pancakes with Honey-raspberry Syrup recipe, or contribute your own. "Winter" and "Meatless" are two of the tags cooks chose for Pumpkin Pancakes with Honey-raspberry Syrup.

"Just made these again for the first time in a long time. Yummy! The batter makes enough for 2-3 people, while the syrup is enough for twice the amount the batter makes. I used fresh raspberries because they are on sale - 3 of the small (8oz) packages were perfect."

- lizmari

Ingredients

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HONEY-RASPBERRY SYRUP
1 pound Frozen raspberries; divided (4 cups)
1/2 cup Honey
PUMPKIN PANCAKES
1 cup All purpose flour
1 cup Whole wheat flour
1 1/2 teaspoons Baking Powder
1/2 teaspoon Ground cinnamon
1/2 teaspoon Ground ginger
1/4 teaspoon Salt
3 large Eggs
1/3 cup Honey
1 1/2 cups Low-fat milk
1 cup Pumpkin puree
1/2 teaspoon Vanilla extract

Original recipe makes 6

Servings  

Preparation

1. To make Honey-Raspberry Syrup: Place 3 cups frozen raspberries and 1/2 cup water in a saucepan. Bring to a boil, cover, and simmer 5 minutes, or until berries are soft. Mash in pan until smooth. Strain berry mixture through sieve into separate saucepan (you should have 1 to 1-1/4 cups). Stir in honey, and return mixture to a boil. Remove from heat, add remaining 1 cup frozen raspberries, and cover to steam and thaw whole raspberries. Set aside.

2. To make Pumpkin Pancakes: Whisk together flours, baking powder, baking soda, cinnamon, ginger, and salt in a bowl.

3. Beat eggs and honey in a separate bowl. Whisk in milk, pumpkin puree, and vanilla extract. Stir egg mixture into flour mixture with a spatula or a wooden spoon.

4. Coat nonstick skillet or griddle with cooking spray, and heat over medium-high heat. Ladle 2/3 cup batter onto skillet for each pancake. Cook 3 minutes, or until bubbles begin to form in center of pancakes. Flip, and cook 2 to 3 minutes more, or until pancakes are browned on both sides. Serve warm with Honey-Raspberry Syrup.

From Vegetarian Times, November/December 2008, p.83

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 511 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Directions say Baking Soda, but it is not listed in the ingredients...help!
LaCourFamily 1 year ago
Just made these again for the first time in a long time. Yummy! The batter makes enough for 2-3 people, while the syrup is enough for twice the amount the batter makes. I used fresh raspberries because they are on sale - 3 of the small (8oz) packages were perfect.
lizmari 1 year ago
Yum! Easy enough to make often, pretty enough for company, and absolutely delicious! [I posted this recipe.]
lizmari 5 years ago
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