I discovered this recipe a few years ago, and absolutely love it. These pancakes and syrup are simple to make and taste delicious!
Makes: 18 griddle cakes
Prep: 14 minutes
Cook Time: 20 minutes
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
2 teaspoons pumpkin pie spice (or 1 tsp. cinnamon and ½ tsp. each allspice, nutmeg, & ginger)
¼ teaspoon salt
3 large eggs
1/3 cup firmly packed light brown sugar
1 ½ cups milk (may use evaporated)
1 ¼ cups fresh or canned solid-pack pumpkin puree
3 tablespoons vegetable oil
Preheat oven to 200°F. In medium bowl, stir together flour, baking powder, baking soda, pie spice, and salt. In large bowl, stir together eggs and sugar. Stir in milk, pumpkin, and oil. Add flour mixture and stir just until smooth.
Heat griddle or large nonstick skillet over medium heat. Lightly coat with nonstick cooking spray. Working in batches, drop batter, ¼ cup at a time, onto hot griddle. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 ½ minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Place on baking sheet in oven to keep warm. Make remaining pancakes, coating griddle with cooking spray as needed.
Top with dried cranberries or raisins softened in a pot of warm maple syrup, and a sprinkling of toasted walnuts; or top with Hot Cider Syrup (recipe below).
Hot Cider Syrup
1 cup apple cider
½ cup packed brown sugar
¼ cup light corn syrup
2 Tbsp. butter
1 tsp. lemon juice
1 Tbsp. cornstarch
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
In a saucepan, combine ingredients. Bring to a boil, stirring occasionally. Reduce heat and simmer uncovered for 20-25 minutes until slightly thickened. Let stand for 30 minutes before serving. May be made ahead and reheated before serving. Makes 1 2/3 cups syrup.