Click below to listen to this post about my pumpkin pancakes on Candidly Kendra Eats:
Fall brings us the best flavors, don’t you think? Maple! Apples! Cinnamon! And of course, the good old standby…pumpkin!
These Pumpkin Pancakes with Butterscotch Syrup are a delightful way to start off a fall-ish Saturday morning. …Or an afternoon snack! …Or breakfast for dinner.
There’s no better way to say, “Goodbye, summer, you have been wonderful with your lemonade, berries, and picnics, and I will see you again later!” But now it’s time for chunky sweaters, a nip in the air, and long nights by the fire.
So prepare yourself for your day of apple-picking with these pumpkin pancakes. They are sweetly spiced with cinnamon, nutmeg, and ginger, and they come out perfectly fluffy and delicious every time. When you top them with this unusual butterscotch syrup made with butter, buttermilk, corn syrup, and cinnamon you might actually pick up your plate and lick it clean. I won’t hold it against you. I do it, too.
Pumpkin Pancakes Digest:
- Start by making the syrup: in a medium saucepan, combine 1 stick of butter, 1 cup of sugar, 1 cup of buttermilk, 1 tablespoon of vanilla, 1 tablespoon of light corn syrup, and 1/4 teaspoon cinnamon. Heat it on medium heat until it is simmering. Stir in 1/2 teaspoon baking soda. It will foam up! (Make your kids watch. #science!) Stir for 10 seconds, and then reduce heat to keep it warm while you make the pancakes.
- Now the pancakes: Preheat a griddle to about 350 degrees (medium heat). In a medium mixing bowl, combine flour, brown sugar, baking powder, baking soda, nutmeg, cinnamon, ginger, and salt. In a small bowl, combine milk, pumpkin puree, an egg, vegetable oil, and white vinegar. Mix them up well!
- Next, add the wet ingredients into the dry ingredients, and stir gently until no dry patches are left. But don’t overmix it!
- Pour the batter onto the greased griddle. Cook on one side until the edges look dry. Then flip and cook the other side until lightly browned. Easy peasy!
- Now, do yourself a little favor and mix up this Amaretto Cream Cheese Frosting to put on top of the pancakes along with your syrup. My family thought I was crazy when I did this, until they tried it themselves and now we will always eat them this way!
Pumpkin Pancakes with Butterscotch Syrup
For the Butterscotch Syrup
- ½ cup butter
- 1 cup sugar
- 1 cup buttermilk
- 1 tbsp. vanilla
- 1 tbsp. light corn syrup
- ½ tsp. baking soda
For the Pumpkin Pancakes
- 1½ cups flour
- 3 tbsp. brown sugar
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. nutmeg
- 1 tsp. cinnamon
- ½ tsp. ground ginger
- ½ tsp. salt
- 1½ cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 tbsp. vegetable oil
- 2 tbsp. white vinegar
Make the Butterscotch Syrup
- In a medium saucepan, combine butter, sugar, buttermilk, vanilla, corn syrup, and cinnamon. Heat over medium high heat, stirring, until simmering. Add baking soda. (It will foam up.) Heat and stir for 10 more seconds. Then keep warm until serving.
Make the Pancakes
- Preheat a griddle to 350° (medium).
- Combine the dry ingredients in a large bowl (flour through salt).
- In a small bowl, combine milk, pumpkin, egg, oil, and vinegar.
- Add the milk mixture to the dry ingredients. Stir gently until no dry clumps are left.
- Pour approximately ⅓ cup of batter onto a greased griddle. Cook until the edges appear dry; then flip and cook the other side until golden. Keep warm while you finish the batter in batches.