Pumpkin Pancakes with Cinnamon Maple Syrup

Because it's fall. And because you're worth it.

Pumpkin Pancakes with Cinnamon Maple Syrup

Pancakes:
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

Syrup:
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1 cup water
1/4 teaspoon maple extract



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

Get the syrup started so you can make it while flipping pancakes. Combine sugar, brown sugar, and cinnamon in a small saucepan. Stir in water and mix well. Place the saucepan over med-high heat and bring to a boil. Boil for 1-2 minutes, until sugars dissolve, giving it a good stir every 30-45 seconds. Remove from heat and stir in maple extract.

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 and serve hot.

Recipe slightly adapted from Allrecipes.