Tuesday, November 15, 2011

Pumpkin Pancakes With Cinnamon Syrup

Pumpkin is an ingredient that many people use in recipes during the holiday season-- pies, cakes, breads, cookies, and even pancakes can be made with pumpkin in them for a great holiday flavor. But many people do not realize that pumpkin is also an alternative for eggs in their recipes.
Pumpkin pancakes is one of my favorite eggless recipes! Using pumpkin as my egg substitute, these pancakes always turn out light and fluffy and full of flavor. The light cinnamon sweetness of the homemade syrup perfectly complements a stack of warm pumpkin pancakes right from the griddle. This makes a great breakfast to get you started before venturing out on a chilly morning!
Pumpkin Pancakes
1 1/2 cups white flour
1/2 cup wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pumpkin pie spice
2 cups buttermilk
4 tablespoons oil
1 teaspoon vanilla
1/2 cup pumpkin

Heat griddle to 375°.
Sift together dry ingredients. Mix in remaining ingredients until blended. Spoon batter onto greased griddle. When pancakes start to bubble they are ready to flip. Cook until brown.

Cinnamon Syrup
2 cups water
2 cups brown sugar
1 teaspoon cinnamon

Boil all ingredients for 2 minutes. Pour onto warm pumpkin pancakes.


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