Pumpkin Pancakes with Cinnamon Syrup

Pumpkin and cinnamon. I think those are my two very favorite fall flavors, and this morning, they came together to create a totally stellar breakfast. When I woke up this morning, my original plan was to attempt a pumpkin spice latte (coming soon!). However, the second that can of pumpkin came open, I changed my mind. I wanted to eat something with pumpkin instead of putting it in my coffee.  The problem though, is that I didn't have maple syrup. Then, it occurred to me that I pinned something on Pinterest a while back about cinnamon syrup, and I was on it. Minutes later, I was scarffing down these beautiful, hearty pancakes, with this incredible syrup. Thankfully the syrup made A LOT, so I'll have some to add to my leftover pancakes, or even ice cream. Doesn't that sound good...mmm.

Pumpkin Pancakes with Cinnamon Syrup

Ingredients

Pancakes

3/4 cup milk

1/2 cup pumpkin puree

1 egg

1 tablespoon vegetable oil

1 tablespoon apple cider vinegar 

1 cup all-purpose flour

1 1/2 tablespoons brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground ginger

1/4 teaspoon salt

Cinnamon Syrup

1/2 cup white sugar

1/2 cup brown sugar

2 tablespoons flour

1 1/2 teaspoons ground cinnamon

1 teaspoon vanilla

1 cup water

Directions

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. Stir into the pumpkin mixture just enough to combine. 

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides.

While the pancakes are cooking, prepare the syrup. Stir all ingredients together in a small saucepan. Over medium heat, stir occasionally until boiling. Let it boil for a few minutes while stirring until it thickens. Remove from heat and drizzle over pancakes. NUM.

Yields 6 large pancakes (I made 9 smaller ones).

Recipe Source: Love to Cook