Pancakes are one of my favorite things to make on crisp fall mornings. But can you believe I've never made pumpkin pancakes before? I knew it was due time I did as the weather was begging for something warm and pumpkiny (yes, 'pumpkiny' is a word in my book).
These are soft and perfectly moist from the pumpkin. They have a slight cinnamon taste, but the cinnamon-maple syrup is really the star of the spices. If you've never made pumpkin pancakes before, you are really missing out! I actually was craving these a few days ago!
There were only a few of my siblings around one afternoon at lunch time when I decided to make these for lunch. We had some leftovers so I set them out on the bench for the farmhands. When I came back, a farmhand was standing over the tray holding a half eaten pancake.
I asked, "Do you like them?"
Farmhand looked at me and said, "Do these taste like pumpkin?"
"Yes," I replied flatly, "they are pumpkin pancakes."
He must have been working to long cause I tell ya' these are amazing!
I asked, "Do you like them?"
Farmhand looked at me and said, "Do these taste like pumpkin?"
"Yes," I replied flatly, "they are pumpkin pancakes."
He must have been working to long cause I tell ya' these are amazing!
If your making these for more then six your going to need to double it as it made just enough for the six of us at home. And your going to want to double or even quadruple the cinnamon-maple syrup!
Pumpkin Pancakes with Cinnamon-Maple Syrup
4 cups whole wheat flour
5 Tbsp. organic sugar
2 Tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
4 eggs
3 1/2 cup milk
1 cup canned pumpkin
4 Tbsp. butter, melted
In a large bowl mix together all the dry ingredients. Make a whole in the center of the mixture and add the wet ingredients and stir just until blended.
Pour batter 1/4 cupfuls onto a greased hot griddle or skillet. Cook, flip, repeat.
Serve with Cinnamon-Maple Syrup, if desired, and enjoy!
Cinnamon-Maple Syrup
1 cup real maple syrup
4 Tbsp. butter
1 tsp. cinnamon
Melt the butter in a small saucepan. Add the syrup and cinnamon and cook on low for 2 minutes. Done!
Pumpkin Pancakes with Cinnamon-Maple Syrup
4 cups whole wheat flour
5 Tbsp. organic sugar
2 Tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
4 eggs
3 1/2 cup milk
1 cup canned pumpkin
4 Tbsp. butter, melted
In a large bowl mix together all the dry ingredients. Make a whole in the center of the mixture and add the wet ingredients and stir just until blended.
Pour batter 1/4 cupfuls onto a greased hot griddle or skillet. Cook, flip, repeat.
Serve with Cinnamon-Maple Syrup, if desired, and enjoy!
Cinnamon-Maple Syrup
1 cup real maple syrup
4 Tbsp. butter
1 tsp. cinnamon
Melt the butter in a small saucepan. Add the syrup and cinnamon and cook on low for 2 minutes. Done!