Pumpkin pancakes are a fall breakfast (or breakfast for dinner) favorite. I up the delicious factor on mine by using buttermilk. It gives a richer feel. Top if with delicious caramel buttermilk syrup….and oh my heavens! It’s like a ridiculous breakfast take on pumpkin pie. And I’ve even split it into two recipes, because once you taste that delicious caramel syrup you are going to want to keep that recipe on file.
Pumpkin Pie Pancakes
Time to Make It: 20 minutes
Yield: about 12 pancakes
1 1/2 cups buttermilk
1 cup pumpkin puree
1 tsp vanilla extract
3 TB brown sugar
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
pinch ground cloves
2 cups all-purpose flour
1. In a large mixing bowl, whisk together buttermilk, pumpkin puree, egg, and vanilla extract. Stir in brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves until combined. Stir in flour until no lumps remain.
2. Heat a non-stick skillet or griddle over medium-high heat. Lightly oil with a non-stick cooking spray or butter.
3. Working in batches, scoop about 1/4 cup of the batter on to the hot griddle. When bubbles form on top of pancake, use a spatula to flip the pancakes. Cook until both sides are browned and pancake is cooked through.
4. Serve hot with caramel syrup (recipe below).
Caramel Buttermilk Syrup
Time to Make It: about 10 minutes
Yield: 2 cups
3/4 cup buttermilk
1 1/2 cups sugar
1/2 cup butter
2 tablespoons corn syrup
1 tsp baking soda
1 tsp vanilla
1. Combine the buttermilk, sugar, butter, and corn syrup in a large soup pot.
2. Bring to a boil, stirring constantly.
3. Reduce heat to low Stir constantly and simmer for about 8 minutes, until it turns a nice caramel color.
4. Remove from heat and add the baking soda and vanilla. It’ll foam like crazy which is why you are using such a large pot.
5. Serve warm or store in a heat resistant, airtight container. I prefer to use a mason jar.