Pumpkin Pancakes

 

 

Often known as the fall recipe to end them all, I’m predicting these pumpkin pancakes will become a  staple in your Fall traditions. Don’t be surprised when year after year, you count down to October just to indulge in pumpkin pancakes.

 

P.S. You might be tempted to skip the syrup in the recipe and just grab the syrup in your pantry but you’ll regret it - almost as much as you’ll regret taking your spouse with you to Target 😉

 

The syrup takes these babies to the next level so don’t skip it, no matter what!

 

Pumpkin Pancakes:

2 1/3 c. Bisquick  (GF Bisquick if needed)

1/3 C. canned pumpkin

1 ¼ c. milk

1/4 C. vegetable oil

2 Tbs. sugar

1/4 tsp. cinnamon

1/4 tsp. ground ginger

2 eggs

 

Blend to make a thick batter. 

Bake on a griddle at 375°.

 

Syrup:

1 C. sugar

1/2 C. buttermilk

1/2 tsp. baking soda

1 cube butter

1/2 tsp. vanilla

 

Place ingredients in a pot and boil over medium heat until frothy.

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Want to get a head start on the holidays?  Check out this Ebelskiver recipe!



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