Ingredients

• FOR THE PANCAKES:
• 3 cups All-purpose Flour
• 2-½ teaspoons Baking Powder
• ½ teaspoons Baking Soda
• 1 teaspoon Salt
• 3 Tablespoons Sugar
• 2 teaspoons Cinnamon
• 1 teaspoon Cloves
• ½ teaspoons Nutmeg
• 1 cup Canned Pumpkin
• 3 whole Eggs, Well Beaten
• 3 cups Buttermilk
• 1 Tablespoon Vanilla
• 1 stick Butter, Melted
• 1 cup Chopped Pecans
• Optional Garnishes: Whipping Cream, Cinnamon, Nutmet
• _____
• FOR THE SYRUP:
• 2 cups Maple Syrup
• 2 cups Canned Pumpkin

Preparation Instructions

For the pancakes:

Preheat a griddle to 350 degrees (F). While griddle preheats, make the pancake batter.

Combine and sift the flour, baking powder, soda, salt, sugar, cinnamon, cloves, and nutmeg together in a large bowl. Set aside.

Combine the pumpkin, eggs, buttermilk, vanilla, and melted butter in another bowl. Then combine wet ingredients with dry ingredients.

Pour 1/2 cup batter for each pancake onto preheated griddle. Cook 1-2 minutes on each side (or until golden brown), flipping only once. Serve with hot Pumpkin Maple Syrup with a dollop of real whipping cream. Garnish with pecans, cinnamon and nutmeg.