Spicy Pumpkin Pancakes with Cinnamon Syrup Pumpkin is one of my favorite things to eat.  I can’t wait until fall each year to start making pumpkin bread, cakes, cookies, etc.  These pumpkin pancakes are a real treat at my house. If you like pumpkin and spices, you will love these pancakes for a great Sunday breakfast or just anytime. I can eat these for any meal.

2 cups all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon allspice
1 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
2 teaspoons vanilla extract
2 eggs
2 tablespoons oil (I use Canola)
1 1/4 cups buttermilk
1 cup pure canned pumpkin (Not the pumpkin pie mix)
1 cup nut pieces of your choice (Optional)
1 stick butter or margarine for griddle or skillet
In a large bowl whisk together the flour, sugar, baking powder, baking soda, allspice, ginger, cinnamon and salt.  Add vanilla extract, eggs, oil, buttermilk and pumpkin mixing well with a spoon.  Fold in nuts. Have your skillet or griddle hot, add a pat or two of butter or margarine,  drop pancake mix by large spoonful onto griddle or into skillet. Cook on one side until brown, flip and continue cooking until pancakes are done. Makes about 10 or 12 pancakes depending on size.  (These keep well in the refrigerator and can be warmed in the microwave. I think they could be frozen, too. Mine never last that long!)
Spicy Pumpkin Pancakes with Cinnamon Syrup
Cinnamon Syrup
1 cup white sugar
1 cup buttermilk
1/2 cup butter or margarine
2 tablespoons corn syrup
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
Add all ingredients together in a large  pot on top of the stove except vanilla. Bring to boiling.  Do not take your eyes off this as it will triple in size and boil over.  Boil about five to six minutes until starts to thicken. Remove from stove and stir in vanilla. (Note: If mixture starts to boil over remove from heat and stir down). This syrup will harden as it cools. Once refrigerated it will harden but can be put in microwave for a few minutes and will return to liquid.  This syrup is great on all pancakes, ice cream or cakes.  Keeps well in fridge.
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Tip:  Save any extra pumpkin to make this great Pumpkin Monkey Bread or Coffee Cake.
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  1. Substituting sweet potatoes for the pumpkin is delicious also.I omit the nuts though.Because the cakes are sweet,I use a lite syrup so not to over load the sweetness too much.

  2. Buttermilk really goes in the syrup, or was that a mistake in the recipe?

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  4. I’m with you, Judy, bring on the pumpkin recipes. I have to say that except for muffins and Halloween decorations, I was not a pumpkin fan until a few years ago. Fell in love with pumpkin pancakes (many places here in New England will have them on the breakfast menu soon) and then moved on to just about everything else. Also, pumpkin ice cream is making its annual appearance right now at many local stands, how yummy will that be! Guess we’re having these tomorrow with Vermont maple syrup, can’t get any more autumnal than that.

  5. sounds so good I make pumkin muffins & they’re so moist can’t wait to try these

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