Pumpkin Pancakes with Cinnamon Syrup

Makes 14-18 pancakes

Ingredients

1 cup all-purpose flour

1 cup whole wheat flour

1 1/2 tsp baking powder

1/2 tsp baking soda

dash of ground cloves

dash of ground nutmeg

1 tsp cinnamon

1/2 tsp salt

1 2/3 cups buttermilk

6 Tbsp packed brown sugar

3/4 cup canned pumpkin

3 large eggs

1 tsp vanilla

2 Tbsp butter, melted

Whisk buttermilk, sugar, pumpkin, eggs, vanilla, and melted butter in large bowl until well blended.

Add in dry ingredients and whisk until smooth.

Spray a griddle with cooking spray. Drop batter by 1/4 cupfuls onto griddle.

Cook pancakes until bubbles form on top and bottoms are golden brown.

Turn pancakes over. This is not a perfect flip, but look at the beautiful color on top of the pancake. Buttermilk, baby.

Cook until bottoms are golden brown. Repeat with remaining batter.

Cinnamon Syrup

1/2 cup white sugar

1/2 cup packed brown sugar

2 Tbsp all-purpose flour

1/2 tsp ground cinnamon

1 tsp vanilla extract

1 cup water

Stir together dry ingredients in a small saucepan. Then add water and vanilla. Bring to a rolling boil, stirring often. Continue boiling and stir until mixture starts to thicken, about 5 to 8 minutes.

*Note: if you half the syrup recipe like we did, your cooking time will be shorter, 3 to 5 minutes.

Remove from heat and let stand a few minutes before serving. It will continue to thicken as it stands.

Serve pancakes hot with cinnamon syrup and a dusting of powdered sugar.