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Pumpkin Spice Pancakes with Cinnamon Syrup

Source of Recipe

"Our Sweet Basil Kitchen" by Cade and Carrion Cheney


Recipe Introduction

"Pumpkin recipes aren't just for the fall and holiday seasons. We love the flavor all year round, and this particular pumpkin pancake is seriously melt-in-your-mouth divine! Serve it up as is with Cinnamon Syrup and fresh whipped cream, or throw some chocolate chips into the batter!"

List of Ingredients

° 1 tsp salt
° 2 tsp baking powder
° 1 tsp baking soda
° 1 cup sifted all-purpose flour
° 1 cup whole-wheat flour
° 2 Tbsp granulated sugar
° 2 large eggs, slightly whisked
° 2 cups buttermilk
° ½ cup pumpkin puree
° 2 Tbsp unsalted butter, melted
° Cinnamon Syrup


Recipe

Preheat a griddle to medium heat.

In a medium bowl, whisk together the salt, baking powder, baking soda, flours, and sugar.

In a separate bowl, whisk together the eggs, buttermilk, and pumpkin. Drizzle in the butter as you continue to whisk.

Switch to a wooden spoon and make a well in the middle of the dry ingredients. Pour in the wet ingredients and stir until almost completely combined. The more you stir pancakes, the more flat and tough they will be, so mix gently until a few streaks of flour are remaining and the batter is thick and slightly lumpy.

Butter the griddle and pour on 1/3 cup of the batter. Cook until bubbles begin to form on top of the pancake, then flip and cook until golden brown. Serve immediately with Cinnamon Syrup.

Makes 8 to 10 pancakes


Cinnamon Syrup

° ½ cup (1 stick) butter
° 1½ cups granulated sugar
° ¾ cup buttermilk
° 2 Tbsp light Karo Syrup
° 1 Tbsp vanilla
° ¾ tsp ground cinnamon (or to taste)
° 1 tsp baking soda

In a large pot over medium heat, add the butter, sugar, buttermilk, and Karo Syrup. Whisk, as everything melts together and begins to boil. Allow to boil 5 to 10 minutes, or until mixture begins to thicken. Add the vanilla and cinnamon and whisk quickly.

Very quickly add the baking soda and continue to whisk. The syrup should seize up and be very bubbly. Allow to cook, boiling, for 2 more minutes; reduce heat to low and keep warm until serving.

The syrup can be kept in an airtight container or jar for up to 2 weeks.