Pumpkin Pancakes With Homemade Syrup

As soon as October rolls around I love anything fall or pumpkin.  I think I am just craving the cooler weather and season change after the long hot summer, like maybe the 90’s instead of the 100’s, ha!  So maybe we don’t get the cooler weather in AZ yet….but I can pretend by decorating for fall and making recipes with pumpkin.  These pumpkin pancakes have been a family favorite for the last 4 or 5 years, and the family will usually request them almost every weekend in October and November!

 

 

Preheat a griddle to medium heat.  In a large bowl whisk together the flour, baking powder, salt, sugar, cinnamon, and ground ginger.  Add in the milk, vegetable oil, and egg and mix.

 

Add in your canned pumpkin.  Make sure it is 100% pure pumpkin puree and not pumpkin pie filling.

 

Mix it all together.

 

Go ahead and butter up your griddle.

 

Drop by 1/4 cup onto the hot griddle.  When the edges are firm and the bubbles start popping, flip the pancakes and cook until golden brown on the other side.

 

While your pancakes are cooking start mixing up your syrup.  In a medium pan over medium heat add in your sugar, baking soda, butter, and vanilla.

 

Next you can add in 1/2 cup butter milk, or if you are like me and never have butter milk, just pour some whole milk in a measuring cup to just under the half cup line, and then fill up to the half cup line with white vinegar.  Then pour that into your pan and stir.

 

Keep stirring often until it is all melted together and frothy.

 

Meanwhile don’t forget to flip your pancakes!

 

Lookin’ good!

 

When your pancakes are all done ladle on some of this glorious syrup and top with some more butter if that is your thing….It is my thing. 🙂

 

 

 

Pumpkin Pancakes with Homemade Syrup

Serves our crew of 6 but you may need to double for a larger crowd.

 

Ingredients

Pancakes:

1 1/2 cups flour

1 tablespoon baking powder

3/4 teaspoon salt

2 tablespoons sugar

1/4 teaspoon cinnamon

1/4 teaspoon ground ginger

1 1/2 cups whole milk

2 tablespoons vegetable oil

1 egg

1/3 cup canned pumpkin (not pumpkin pie filling)

 

Syrup:

1 cup white sugar

1/2 teaspoon baking soda

1 stick of butter

1/2 teaspoon vanilla

1/2 cup butter milk (Or you can use whole milk poured into a measuring cup just under the half cup line and fill up to the half cup line with white vinegar.)

 

Instructions

1. Preheat a griddle to medium heat. In a large bowl whisk together the flour, baking powder, salt, sugar, cinnamon, and ground ginger. Add in the milk, vegetable oil, and egg and mix.  Add in your canned pumpkin and stir.
2. Take a stick of butter and rub it all over your griddle to coat the top, or spray with cooking spray.  Drop pancake batter by 1/4 cup onto the hot griddle. When the edges are firm and the bubbles start popping, flip the pancakes and cook until golden brown on the other side.
3. For the syrup put the sugar, baking soda, butter, vanilla, and buttermilk (or milk/vinegar combo), in a medium pot and stir together over medium heat.  Stir often until everything is all melted and frothy.  Ladle over the top of the pancakes and serve.