Pumpkin Pancakes with Homemade Buttermilk Syrup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 12 to 14 pancakes
Ingredients
  • For the pancakes:
  • 2 cups flour
  • 1 Tbsp baking powder
  • ½ tsp ginger
  • ½ tsp nutmeg
  • ½ tsp salt
  • 2 Tbsp packed Florida Crystals® organic brown sugar
  • 1 tsp cinnamon
  • 2 eggs, beaten
  • 1-1/2 cups milk
  • 2 Tbsp vegetable oil
  • ½ cup canned pumpkin
  • For the syrup:
  • 2 cups Florida Crystals® organic raw cane sugar
  • 2 sticks butter
  • 1 cup buttermilk
  • 2 Tbsp corn syrup
  • 2 tsp vanilla
  • 1 tsp baking soda
Instructions
  1. Make the pancakes. In a large bowl, stir together the flour, baking powder, ginger, nutmeg, salt, brown sugar, and cinnamon.
  2. In another bowl, whisk together the eggs, milk, vegetable oil, and pumpkin puree.
  3. Add the pumpkin mixture to the flour mixture and whisk together to combine.
  4. Heat griddle or large skillet to 375 degrees F (medium heat). Lightly grease griddle or pan.
  5. Pour ¼ cup of pancake batter onto griddle or pan. Cook about 1-1/2 minutes per side, or until edges begin to firm and cooked side is golden brown. Remove from heat and keep warm.
  6. Make the syrup. Combine first 4 syrup ingredients in a large saucepan. Bring to a boil over medium heat, stirring occasionally.
  7. Remove from heat and stir in vanilla and baking soda.* Serve immediately.
Notes
*The baking soda will cause syrup to expand and become frothy temporarily. Make sure your saucepan is large enough to accommodate this.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/pumpkin-pancakes-with-homemade-buttermilk-syrup/