Pumpkin Pancakes with Cinnamon Syrup

This morning I surprised my husband with a stack of these yummy pancakes. He really enjoys things baked with pumpkin and since it is now October I thought it was time for this happy fall treat. I had made some Buttermilk Caramel Syrup last week for waffles and saved the extra in the fridge. This morning I reheated it and added cinnamon instead of making the syrup the recipe calls for. It was very tasty!

Pumpkin Pancakes
(original recipe here)
yields 6 pancakes

1 cup flour (I used whole wheat, you could also use half)
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

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.

Cinnamon Syrup:
1/2 cup white sugar
1/2 cup packed brown sugar
2 Tablespoons all purpose flour
1tsp ground cinnamon
1 tsp. vanilla extract
1 cup water

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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