Pancakes are a tasty morning option that keeps you full and ready to take on your day. I love messing around with different flavor and texture combinations when it comes to pancakes. Banana pancakes with chocolate chips, potato pancakes with sour cream, you name it! My favorite Autumn-inspired pancake recipe has to be this medicated pumpkin pancake with apple cider syrup. It contains all of the flavors of fall, packed into one delicious breakfast.

Serves 4

Here’s What You Need:

Apple Cider Syrup Ingredients

¾ cup apple cider or juice

½ cup brown sugar

½ cup organic black-strap molasses (optional substitute: ½ cup organic maple syrup)

2 tablespoons cannabis-infused butter

½ teaspoon lemon juice

⅛ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

1 whole cinnamon stick

Pumpkin Pancake Ingredients

½ cup pumpkin puree

1 cup unbleached all-purpose flour

1 tablespoon sugar

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

2 eggs separated

1 cup milk

3 tablespoons cannabis-infused coconut oil (melted)

1 teaspoon organic pure vanilla extract

How to Make Pumpkin Pancakes With Apple Cider Syrup

Apple Cider Syrup Preparation

To begin, in a large sauce pan, combine all of the apple cider syrup ingredients.

Bring the contents to a boil over medium-high heat, and then reduce the heat to low. Continue to simmer the apple cider syrup, uncovered, for 20-25 minutes, or until the syrup has slightly thickened.

When the syrup is finished cooking, throw away the whole cinnamon stick and allow the syrup to stand. My personal preference is to pour the apple cider syrup into a pyrex measuring cup and then place it into the refrigerator until ready to use (I like my syrup thick, and the refrigerator helps thicken the syrup more. You can always choose to skip this step if you are satisfied with the viscosity of the syrup, and just let the syrup stand until you’re ready to use it).

Pumpkin Pancake Preparation

To begin, melt the 3 tablespoons of cannabis-infused coconut oil until it is liquefied, either in a small sauce pan over low-heat on the stove, or in the microwave in a microwave-safe container.

Next, in a large bowl combine the wet ingredients: ½ cup pumpkin puree, 1 cup of milk, 1 teaspoon vanilla extract, 3 tablespoons of melted cannabis-infused coconut oil and 2 eggs. Whisk the wet ingredients together until the eggs are fully beaten and everything is combined well.

In another large bowl, combine the dry ingredients: 1 cup of flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, ½ teaspoon of salt, 1 teaspoon of ground cinnamon and ½ teaspoon of nutmeg.

Then, slowly add batches of the dry ingredients to the bowl containing the wet ingredients and mix well after each addition. Continue this until all of the dry goods have been added into the wet ingredients. Stir well to make sure the pancake batter is mixed thoroughly.

Next, heat up a large skillet over medium to medium-low heat. Throw in a 1 tablespoon slab of cannabis-infused butter and grease the skillet.

Now, add in about ¼ cup ladle-full of pancake batter (¼ cup for each pancake) to your preheated skillet. Fit as many pancakes as you can into your skillet, making sure to leave enough room in between the pancakes to squeeze a spatula in (you can probably fit anywhere from 2-4 pancakes at a time, depending on the size of your skillet).

Allow the pancakes to cook untouched for roughly 4 minutes, or until bubbles begin to form and pop on the surface. Flip your pancakes and allow them to cook for an additional 3-4 minutes, or until they are equally golden-brown on both sides.

Remove your pancakes from the skillet and plate them.

Serve your pumpkin pancakes warm, accompanied with your homemade apple cider syrup!

Enjoy!