Pumpkin Pancakes with Cinnamon Syrup

Photo by Lauren K.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup flour

  • 1 1/2

    Tbs brown sugar

  • 1

    tsp baking powder

  • 1/2

    tsp baking soda

  • 1/2

    tsp ground allspice

  • 1/2

    tsp ground cinnamon

  • 1/4

    tsp salt

  • 3/4

    cup milk

  • 1/2

    cup pumpkin puree

  • 1

    egg

  • 1

    Tbs vegetable oil

  • 1

    Tbs vinegar

  • Syrup:

  • 1/2

    cup white sugar

  • 1/2

    cup packed brown sugar

  • 2

    Tablespoons all purpose flour

  • 1

    tsp ground cinnamon

  • 1

    tsp. vanilla extract

  • 1

    cup water

Directions

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. Stir into the pumpkin mixture just enough to combine. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Syrup: Stir all ingredients together in a small saucepan. Over medium heat, stir occasionally until boiling. Let it boil for a few minutes while stirring until it thickens. Remove from heat and set aside until needed.

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