Pumpkin Pancakes

This is a wonderful recipe for pumpkin pancakes, light and fluffy . The kids gobbled them up.
Pumpkin Pancake Recipe
(Printable Version)

2 c. all-purpose flour

2 Tbs. brown sugar

1 Tbs. Baking Powder

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. salt

1 3/4 cup milk

1/2 c. canned pumpkin

3 eggs

1/4 C. vegetable oil

In a large bowl, combine the flour, brown sugar, cinnamon, nutmeg, salt and ginger. In another bowl, combine the eggs, milk, pumpkin, oil . Stir combined wet ingredients into dry ingredients until moistened. Scoop batter by 1/4 cups onto a preheated hot griddle sprayed with cooking spray.

When bubbles begin to form, flip the pancake over. Cook until golden.

So delicious!! You can serve with syrup, we enjoyed it with :

Cinnamon Buttermilk Syrup

1/2 Cup butter

1 Cup Sugar

2/3 C. buttermilk

1 t. vanilla

1/2 t. Cinnamon

1/2 t. baking soda.

Mix Butter, sugar and buttermilk together and boil 2 full minutes. Remove from heat. Add vanilla, cinnamon and baking soda.

Serve over pancakes, waffles or french toast. Makes 2 cups of syrup.

( Omit the cinnamon for traditional buttermilk syrup)

Buttermilk Syrup

Buttermilk Syrup Recipe
This yummy syrup is great on German Pancake,or waffles,french toast,spice cakes, icecream etc.

Buttermilk Syrup

1 cube butter

1 cup sugar

1 cup buttermilk

1 Tbsp. vanilla

1 Tbsp. corn syrup

1/2 tsp. baking soda

Bring first five ingredients to a boil. Boil for 2 full minutes, 4 if you want more of a carmel sauce than a syrup. Add baking soda. Boil 10 seconds and remove from heat immediately to avoid boil over. I use a fairly deep, heavy pan.

Serve with German pancakes,or waffles,french toast,etc.

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

3/4 c all-purpose flour
1 T baking powder
1/2 t salt
3T sugar
1 c ricotta cheese
2 eggs
1/2 c milk
1 lemon, zested & juiced
Whisk together the cheese, eggs, lemon zest & juice. Stir in the flour, baking powder, salt & sugar just until combined. Melt a little butter on a hot griddle. Pour 1/4 c of batter on the griddle for each pancake. Cook until brown on both sides, flipping once.
These are great served with Buttermilk Syrup or fresh berries and powdered sugar .