Makes 13-15 pancakes
1 cup all purpose flour
1 cup whole wheat flour
6 tablespoons (packed) brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Dash of ground cloves
Dash of nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1 2/3 cups buttermilk
3/4 cup canned solid pack pumpkin
3 large eggs
1 teaspoon vanilla
2 tablespoons (1/4 stick) butter, melted
first 9 ingredients in large bowl to blend. Whisk buttermilk, pumpkin,
eggs, vanilla, and melted butter in medium bowl until well blended. Add
to dry ingredients and whisk until smooth.
a skillet or griddle with cooking spray. Working in batches, drop
batter by 1/4 cupfuls into skillet or griddle. Cook pancakes until
bubbles form on top and bottoms are golden brown, about 2 1/2 minutes.
Turn pancakes over. Cook until bottoms are golden brown, about 2
minutes. Repeat with remaining batter.
1/2 cup white sugar
1/2 cup packed brown sugar
2 Tablespoons all purpose flour
1/2 tsp ground cinnamon
1 tsp. vanilla extract
1 cup water
together dry ingredients in a small saucepan. Then add water and
vanilla. Bring to a rolling boil, stirring often. Continue boiling and
stir until mixture thickens to syrup consistency. About 5-8 minutes.
Remove from heat and let stand a few minutes before serving.
Serve pancakes hot with cinnamon syrup and a dusting of powdered sugar.