Pumpkin Pie Pancakes with Pumpkin Maple Syrup


  • 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
  • _____
  • 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.

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