Pumpkin Panckaes!

Here is a new twist for your traditional pancakes!
Perfect for a Thanksgiving breakfast.

Pumpkin Pancakes with Apple Cider Syrup!



Pumpkin Pancakes

2 c flour ( I used one cup of whole wheat flour)
3 Tlb brown sugar
2 tsp baking powder
1 tsp soda
1 tsp ground all spice
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 1/2 c buttermilk
1 c pumpkin puree
2 eggs
2 Tlb canola oil
2 Tlb white vinegar

*In a bowl mix together the buttermilk, pumpkin, eggs, oil, and vinegar. Combine the dry ingredients separately and then stir in the pumpkin mixture just until combined.
Heat your griddle (lightly butter) using about 1/4 c for each pancake.
Serve with apple cider syrup.


Apple Cider Syrup

1/4 c sugar
1/4 c brown sugar
2 Tlb cornstarch
1/2 tsp cinnamon
1/4 tsp ground nutmeg
2 c fresh apple cider (or juice would work)
1 Tlb fresh lemon juice
1/2 tsp vanilla
1/4 c butter

* In a sauce pan mix sugars, cornstarch, cinnamon, & nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter and vanilla.
Stores in refrigerator for a week or two!


If you are not a fan of pumpkin things, this syrup recipe will spice up any old pancake.
If you have ever had homemade Apple Butter jam this syrup recipe taste very similar.
It's very sweet and tasty. Worth a try.

I just bought my fresh apple cider at walmart in the produce section.