Pumpkin Pancakes with Apple Cider Syrup

I've mentioned before that I love baking with pumpkin at this time of year.  I have a good pumpkin waffle recipe but lately we are more into pancakes than waffles...maybe it's because my waffle iron isn't the greatest, but anyhow, I wanted a good pumpkin pancake recipe and this one is it!  The batter comes out pretty thick making for thick pancakes, which I love, but if your preference is thin pancakes, I would add more buttermilk.  I've posted one recipe for Apple Cider Syrup but I think this one is my new favorite.  It goes GREAT with these pancakes.

Sometimes technology is so frustrating!  I don't know what's going on with Blogger tonight but I cannot get the recipe to post the way it should so the spacing is all over the place.

Pumpkin Pancakes






2 cups flour (Can substitute 1/2 - 1 cup wheat flour for the equivalent amount of white flour)

3 Tb brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp ground all spice







1 tsp ground cinnamon

1/2 tsp ginger

1/2 tsp salt

1 1/2 cup buttermilk (I do an overflowing 1/2 cup)

1 cup pumpkin puree

2 eggs

2 Tb canola oil

2 Tb vinegar

In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup for each pancake. Brown on both sides and serve hot with apple cider syrup.





Apple Cider Syrup
3/4 Cup sugar
1/4 cup brown sugar
2 TBs cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups fresh apple cider (or juice would work)
1 Tbs fresh lemon juice
1/2 tsp vanilla
1/4 cup butter
Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.