Fall is upon us, and that means time for pumpkin recipes. My family is actually a little strange when it comes to pumpkin. They like pumpkin muffins, pumpkin cake, pumpkin cookies, pumpkin roll, etc. Just about everything pumpkin. Except pumpkin pie. So while the rest of the civilized world is dining on pumpkin pie, we are eating all things pumpkin. . . except for the pie.
I tried these pumpkin pancakes over the weekend and I think they would make a wonderful breakfast any time of the year. They are a bit sweeter than buttermilk pancakes and they have a nice spice to them. I really like them with chopped pecans. I just sprinkled them on the tops of the pancake batter on the griddle before I flipped them to the second side. (If everyone in your house wants the pecans, you could just stir them into the batter.)
The cinnamon syrup is one of our favorites. Don’t just save it for these pumpkin pancakes; it is also wonderful with regular pancakes, waffles, and french toast.
- 1 3/4 cups milk
- 2 Tbsp white vinegar
- 1 cup canned pumpkin
- 1 egg
- 2 Tbsp canola oil
- 2 cups all purpose flour (I use half whole wheat flour)
- 3 Tbsp brown sugar
- 2 tsp baking powder
- 1 tsp soda
- 2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/2 tsp salt
- Whisk milk, vinegar, pumpkin, egg, and oil till smooth.
- Combine dry ingredients and add. Whisk just till blended, batter will have small lumps.
- Bake on skillet heated to medium low heat.
- Serve with cinnamon syrup.
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Amount Per Serving: Calories: 281Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 410mgCarbohydrates: 45gFiber: 3gSugar: 7gProtein: 8g
1 1/2 cups sugar
2/3 cup corn syrup
1/2 cup water
1 tsp cinnamon
2/3 cup evaporated milk
1/2 tsp butter flavoring
1 tsp vanilla
Boil sugar, corn syrup, water, and cinnamon for 2 minutes, stirring occasionally. Watch closely so it doesn’t boil over. Remove from heat and stir in milk and flavorings. Serve over pancakes, waffles, or french toast.