This is the stuff that great breakfasts are made of. I had pumpkin left over from making pumpkin bread and buttermilk from breakfast that we made for some family that visited last weekend, so I decided to try to find a recipe that incorporated both. I'm so glad I did as these pancakes are superb. The pumpkin flavor gives it a nice seasonal touch without being over-powering.
This recipe is modified from one found here.
Pumpkin Pancakes with Cinnamon Syrup
Makes 14-18 pancakes
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
dash of ground cloves
dash of ground nutmeg
1 tsp cinnamon
1/2 tsp salt
1 2/3 cups buttermilk
6 Tbsp packed brown sugar
3/4 cup canned pumpkin
3 large eggs
1 tsp vanilla
2 Tbsp butter, melted
Mix first 8 ingredients in medium bowl to blend.
Whisk buttermilk, sugar, pumpkin, eggs, vanilla, and melted butter in large bowl until well blended.
Add to dry ingredients and whisk until smooth.
Spray a griddle with cooking spray. Drop batter by 1/4 cupfuls onto griddle.
Cook pancakes until bubbles form on top and bottoms are golden brown.
Turn pancakes over. This is not a perfect flip, but look at the beautiful color on top of the pancake. Buttermilk, baby.
Cook until bottoms are golden brown. Repeat with remaining batter.
1/2 cup white sugar
1/2 cup packed brown sugar
2 Tbsp all-purpose flour
1/2 tsp ground cinnamon
1 tsp vanilla extract
1 cup water
Stir together dry ingredients in a small saucepan.
Then add water and vanilla.
Continue boiling and stir until mixture starts to thicken, about 5 to 8 minutes.
*Note: if you half the syrup recipe like we did, your cooking time will be shorter, 3 to 5 minutes.
Remove from heat and let stand a few minutes before serving. It will continue to thicken as it stands.
Serve pancakes hot with cinnamon syrup and a dusting of powdered sugar.