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Pumpkin Pie Pancakes with Pumpkin Maple Syrup

by on October 1, 2010 in Breakfast, Pancakes October 1, 2010 BreakfastPancakes
See post on Taracooks’s site!
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

What could be more comforting on a crisp fall morning than Pumpkin Pie Pancakes smothered in Pumpkin Maple Syrup? Trust me, these are worth the effort!

Ingredients

  • FOR THE PANCAKES:
  • 3 cups All-purpose Flour
  • 2-½ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • 1 teaspoon Salt
  • 3 Tablespoons Sugar
  • 2 teaspoons Cinnamon
  • 1 teaspoon Cloves
  • ½ teaspoons Nutmeg
  • 1 cup Canned Pumpkin
  • 3 whole Eggs, Well Beaten
  • 3 cups Buttermilk
  • 1 Tablespoon Vanilla
  • 1 stick Butter, Melted
  • 1 cup Chopped Pecans
  • Optional Garnishes: Whipping Cream, Cinnamon, Nutmet
  • _____
  • FOR THE SYRUP:
  • 2 cups Maple Syrup
  • 2 cups Canned Pumpkin

Preparation

For the pancakes:

Preheat a griddle to 350 degrees (F). While griddle preheats, make the pancake batter.

Combine and sift the flour, baking powder, soda, salt, sugar, cinnamon, cloves, and nutmeg together in a large bowl. Set aside.

Combine the pumpkin, eggs, buttermilk, vanilla, and melted butter in another bowl. Then combine wet ingredients with dry ingredients.

Pour 1/2 cup batter for each pancake onto preheated griddle. Cook 1-2 minutes on each side (or until golden brown), flipping only once. Serve with hot Pumpkin Maple Syrup with a dollop of real whipping cream. Garnish with pecans, cinnamon and nutmeg.

For the Pumpkin Maple Syrup:

In a medium saucepan add 2 cups Maple Syrup and 2 cups canned pumpkin. Stir with a whisk and cook over medium high heat until mixture begins to boil. Continue to cook for about 5 minutes or until mixture begins to thicken, stirring frequently. Reduce heat to low and keep syrup warm until pancakes are ready to serve.

Batter makes 12 6″ pancakes.

2 Comments

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Belinda on 12.31.2010

Oh my gosh! These sound beyond heavenly!

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yardsailor on 12.20.2010

These sound wonderful, thanks for sharing.

One Review

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pjgonz on 2.27.2011

Overall, these pancakes were pretty good. I am not a huge pancake fan, so maybe I am not giving them enough credit. My kids (ages 2 & 4 – the pickiest eaters in the universe) ate them up, so maybe they really deserve 5 mitts instead of 4!

I thought these would be super spicy and tasty on their own, something like pumpkin bread, but they really needed a topping. I didn’t have maple syrup to make the recipe’s pumpkin syrup, so we just served ours with honey and pecans.

This recipe made 36 4-inch pancakes. I froze our leftovers and will feed them to the kids on busy mornings.

Thanks for sharing this recipe with us!

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