Pumpkin Pankcakes with Cinnamon Buttermilk Syrup

I know pumpkin season is quickly coming to a close and I have meant to post this recipe for a couple of weeks since I made this yummy breakfast! It is definitely a recipe that you could make year round as the pancakes have a subtle pumpkin taste, it's just I know it gets harder to find canned pumpkin as we move past the holidays. Also, I would highly recommend making the syrup if you make the pancakes because the seasonings go so well together, but you could get by just using storebought syrup (although, you will definitely miss out!). Another wonderful thing is that this recipe only requires 1/2 cup of canned pumpkin, which means there is a lot leftover in the can to freeze and use for future breakfasts or meals. And this is an easy way to sneak in extra vegetables to your diet! This is a recipe we will be making frequently as even my 18-month old will easily gobble up 2 to 3 pancakes! Thanks goes to my mom for yet another wonderful recipe. Yummy!

Pumpkin Pancakes

2 c. all-purpose flour
2 Tbs. brown sugar
1 Tbs. Baking Powder
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 3/4 cup milk
1/2 c. canned pumpkin
3 eggs
1/4 C. vegetable oil

In a large bowl, combine the flour, brown sugar, cinnamon, nutmeg, salt and ginger. In another bowl, combine the eggs, milk, pumpkin, oil . Stir combined wet ingredients into dry ingredients until moistened. Scoop batter by 1/4 cups onto a preheated hot griddle sprayed with cooking spray. When bubbles begin to form, flip the pancake over. Cook until golden.

Cinnamon Buttermilk Syrup

1/2 Cup butter
1 Cup Sugar
2/3 C. buttermilk
1 t. vanilla
1/2 t. Cinnamon**
1/2 t. baking soda.

Mix Butter, sugar and buttermilk together and boil 2 full minutes. Remove from heat. Add vanilla, cinnamon and baking soda.Serve over pancakes, waffles or french toast. Makes 2 cups of syrup.

**Omit the cinnamon for traditional buttermilk syrup