Pumpkin Pancakes with Cinnamon Syrup

Pumpkin Pancakes

From: Fall Favorites

Bright By: Kelly Smith

Serves: 6

Ingredients:

Dry Ingredients:

2-1/4 – 2-1/2 C. flour (or more depending on thickness of batter)

1/2 tsp. nutmeg

2 T. baking powder

1/2 tsp. coriander (or pumpkin pie seasoning)

1 T. cinnamon

1/4 tsp. salt

1 T. sugar

Wet Ingredients:

2 eggs

2 C. pumpkin pie mix

1 T. vanilla

12 oz. can evaporated milk

2 T. oil

Directions:

Add dry ingredients to wet ingredients, stir until well blended. Cook like regular pancakes-on medium heat, may take longer for center to not be gooey. So cook low and slow to prevent burning and gooey centers.  Serve with cinnamon syrup. I always do a half batch more to freeze. Make sure the batter is pancake consistency and not too runny. So add flour accordingly.

Cinnamon Syrup

Makes: almost a quart

Ingredients:

1 stick butter

2 C. sugar

2 tsp. baking soda

1 pint buttermilk

1 Tbsp. vanilla

½ - ¾ Tbsp cinnamon

Directions:

Bring butter, buttermilk, and sugar to a low boil in a large/deep pot. Take off heat. Add baking soda, vanilla, and cinnamon. The mixture will bubble up when you add the baking soda so be ready to stir. Stir until it settles. Serve over pancakes.