Pumpkin Pancakes with Buttermilk Syrup

Okay, so this post is a bit misleading.... the actual pancakes I made were not pumpkin. They were sweet potato. I know! False advertisement... BUT the recipe that I used was really for pumpkin pancakes, so for the sake of not getting our pancakes confused let's just pretend here that I had complete access to canned pumpkin. Okay?

Alright, lets begin with the pancake component of this masterpiece. Pumpkin Pancakes. Ever had them? Well, if you haven't you are absolutely missing out! Unless, of course you don't like pumpkin. In which case I ask you, "what's wrong with you?"

Not only does adding pumpkin give your morning indulgence a boost in nutrition but the flavor just soars. These have a perfect hint of spice and everything about them screams fall. 

The recipe I am giving you was the second pancake recipe I tried in an attempt to find one I felt worthy of sharing. The first was sweet potato pancakes and called for 1 lb sweet potatoes to be cooked and mashed before adding. Well, that recipe was terrrribly misleading. I have sweet potato puree coming out of my ears from the baby, so I just weighed out 1 lb sweet potato puree. WRONG. They came out dense and soggy. SO gross. 

I moved on to a pumpkin pancake recipe and hit the jackpot. Light. Fluffy. Perrrfect. THIS is what a pancake is supposed to have for texture. It's a dream.

What can possibly make this dish an even bigger winner? Buttermilk Syrup. I am absolutely not going to deny what maple syrup could do as a pairing for these pancakes, but buttermilk syrup.... another "if you've never had it you have to try it" recipe.

This was the first time I met buttermilk syrup. Oh my. It's like a caramel flavored, vanilla scented syrup. Ughhhhhh, incredible!!! And you don't need a candy thermometer or anything fancy. Just boil the few ingredients. That's it. Done. Just make sure you have a decent sized pot because once you add the baking soda it takes off. 

Pumpkin Pancakes
adapted from Martha Stewart
Print Recipe

3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup milk
1/2 cup canned pumpkin (not pumpkin pie filling)
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract

1. First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.

2. In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

3. In a medium bowl, whisk together milk, egg, pumpkin, canola oil, and vanilla extract. Add wet ingredients to the flour mixture and whisk until combined.

4. Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1/3 cup of batter onto heated skillet. Add 2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cover very generously with cinnamon streusel. Cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.

Buttermilk Syrup
adapted from Tasty Kitchen
Print Recipe

1/2 cup butter, melted (1 stick)
1 cup sugar
1/2 cup buttermilk
1 Tb light corn syrup
1 tsp vanilla
1 tsp baking soda

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           In a LARGE pot, combine butter, sugar, buttermilk, and corn syrup, and bring to a boil for about 2 to 3 minutes. Add baking soda and vanilla. Mixture will fizz to TWICE THE SIZE or more, so make sure you use a good-sized pot! Set it aside to thicken while stirring occasionally. Pour over waffles, pancakes, and French toast to make them oh. so. much. better!