Monday, November 13, 2017

Mom's Pumpkin Pancakes w/Homemade Cinnamon Spice Syrup

By now, I am sure you guys know what a wonderful cook my little mama is! She collects cookbooks, and within their pages are delicious, special recipes she makes for us whenever she can. Recently, she made us these Pumpkin Pancakes with Homemade Cinnamon Spice Syrup! They were AMAZING! So much so, that I wanted to get the recipe from her and share it on my blog! Fall is the perfect time to whip these up! Try them, and please let me know how you and your family like them! 
Mom's Pumpkin Pancakes w/Homemade Cinnamon Spice Syrup
  • 1 cup flour
  • tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup milk (can use almond milk)
  • 1/2 cup canned pumpkin
  • 1 large egg
  • 1 tablespoon vegetable oil
  • 1 tablespoon vinegar or apple cider vinegar (whatever you have)

For the Cinnamon Syrup
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 1 cup buttermilk
  • 1 tablespoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1/2 t teaspoon baking soda

Mix milk, pumpkin, egg, oil and vinegar in a bowl. In separate bowl, mix flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. Stir into the pumpkin mixture.
Heat a lightly oiled griddle/pan over medium high heat. Pour batter onto the griddle, using around 1/4 cup for each pancake. Cook on one side, until bubbles begin to form, then flip. Cook until brown on both sides!

For Syrup:
Melt butter in saucepan over medium heat. Stir in sugar, buttermilk, vanilla, and cinnamon until smooth and bring to boil. Once boiling, simmer for 2 minutes, stirring constantly.  Add baking soda, which will cause the mixture to bubble up. Cook 30 more seconds, then remove from heat.  Allow to cool for 10 minutes before serving -- it will thicken as it cools. 


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