Pumpkin Pancakes with Maple Pecan Syrup

by Katie of:

dishinanddishes.com

SYRUP RECIPE:

INGREDIENTS:
1 c. pure maple syrup
1 t. cinnamon
1 t. vanilla extract
1 c. toasted pecans

DIRECTIONS:

In a small skillet over medium high heat, dump in one cup of pecans (whole or chopped - your choice!)  Toast about 3-4 minute or just until you begin to smell them roasting.  Pour all other ingredients into small sauce pan, and mix well.  Simmer over low heat just until heated through.  Add pecans.  Keep warm until pancakes are ready.

PANCAKE RECIPE:

INGREDIENTS:

2 c. flour
1/3 c. brown sugar (packed)
1 T. baking powder
1/4 t. salt
1 c. pumpkin (pure)
1 t. cinnamon
1/2 t. ginger
pinch of cloves

DIRECTIONS:

In a mixing bowl, whisk together flour, brown sugar, baking powder and salt. In separate bowl, whisk together pumpkin, cinnamon, ginger and cloves.  Slowly add the wet ingredients into the dry ingredients until well mixed and fairly smooth.  

Spray a nonstick griddle or pan and pour about 1/2 cup of the mixture into small circles.  Wait until you see bubbles forming (1-2 minutes), then flip onto other side.  Allow to brown another minute or so and remove.  Ladle hot syrup over top!


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