Pumpkin Pancakes

I made these yummo pancakes for dinner tonight. They were a big hit! Even, Lexi, yes Lexi ate two whole pancakes! We put apple cider syrup all over them and they sure were good! They like melt in your mouth kind of, anyways, you need to try these for Breakfast or Dinner or even lunch. They will please you. They are just perfect for the fall! And, I am posting the syrup recipe with it because the flavor combinations were insanely good. I think I posted the apple cider syrup recipe before, but I cannot remember and am too lazy to check so you will get a repeat if I have already posted. Enjoy!

Apple Cider Syrup {Perfect over Pumpkin Pancakes}
source: sister cafe blog
3/4 Cup sugar

1/4 cup brown sugar

2 TBs cornstarch

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 cups fresh apple cider (or juice would work)

1 Tbs fresh lemon juice

1/2 tsp vanilla

1/4 cup butter

Mix sugars, cornstarch, cinnamon and 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. Store leftovers in the refrigerator, use within a week or two.

My Favorite Pumpkin Pancake Recipe

2 cups flour

3 Tb brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp ground all spice

1 tsp ground cinnamon

1/2 tsp ginger

1/2 tsp salt

1 1/2 cup buttermilk (I do an overflowing 1/2 cup)

1 cup pumpkin puree

2 eggs

2 Tb canola oil

2 Tb vinegar

In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup for each pancake. Brown on both sides and serve hot with apple cider syrup.