Description
What could be more comforting on a crisp fall morning than Pumpkin Pie Pancakes smothered in Pumpkin Maple Syrup? Trust me, these are worth the effort!
Ingredients
- FOR THE PANCAKES:
- 3 cups All-purpose Flour
- 2-½ teaspoons Baking Powder
- ½ teaspoons Baking Soda
- 1 teaspoon Salt
- 3 Tablespoons Sugar
- 2 teaspoons Cinnamon
- 1 teaspoon Cloves
- ½ teaspoons Nutmeg
- 1 cup Canned Pumpkin
- 3 whole Eggs, Well Beaten
- 3 cups Buttermilk
- 1 Tablespoon Vanilla
- 1 stick Butter, Melted
- 1 cup Chopped Pecans
- Optional Garnishes: Whipping Cream, Cinnamon, Nutmet
- _____
- FOR THE SYRUP:
- 2 cups Maple Syrup
- 2 cups Canned Pumpkin
Preparation
For the pancakes:
Preheat a griddle to 350 degrees (F). While griddle preheats, make the pancake batter.
Combine and sift the flour, baking powder, soda, salt, sugar, cinnamon, cloves, and nutmeg together in a large bowl. Set aside.
Combine the pumpkin, eggs, buttermilk, vanilla, and melted butter in another bowl. Then combine wet ingredients with dry ingredients.
Pour 1/2 cup batter for each pancake onto preheated griddle. Cook 1-2 minutes on each side (or until golden brown), flipping only once. Serve with hot Pumpkin Maple Syrup with a dollop of real whipping cream. Garnish with pecans, cinnamon and nutmeg.
For the Pumpkin Maple Syrup:
In a medium saucepan add 2 cups Maple Syrup and 2 cups canned pumpkin. Stir with a whisk and cook over medium high heat until mixture begins to boil. Continue to cook for about 5 minutes or until mixture begins to thicken, stirring frequently. Reduce heat to low and keep syrup warm until pancakes are ready to serve.
Batter makes 12 6″ pancakes.
