Pumpkin Pie Pancakes


2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
3/4 tsp ground nutmeg
1/2 tsp salt
1 (15 ounce) can pumpkin puree
2 cups milk
1/3 cup brown sugar
2 tsp vanilla extract
1/4 cup oil


In large mixing bowl, whisk together flour, baking powder, baking soda, spices, and salt until thoroughly combined. In second bowl, whisk together pumpkin, milk, sugar, vanilla and oil until completely combined. Pour wet ingredients into dry, and mix just until integrated. Do not overmix. Pour batter by 1/4 cup onto a lightly greased griddle at low-medium heat, and let cook three minutes or until edges are set and bubbly. Flip, and allow to cook for two more minutes. Remove to a plate and keep warm.

Here is a great syrup to serve with these. This recipe makes it plain, but you can add a little more (about 1/4 tsp) of the 3 spices if you wish.

Apple Cider Syrup

1 cup sugar
2 TBSP cornstarch
2 cups apple cider
2 TBSP lemon juice
1/4 cup butter (½ stick)

In a medium sized saucepan, stir together the sugar and cornstarch. Stir in cider and lemon juice and bring to a boil, stirring constantly, until thickened. Remove from heat and stir in butter. Serve while hot.