Pumpkin Pancakes with Butterscotch Syrup
You'll want to lick the plate when you make these pumpkin pancakes with their amazing butterscotch syrup. I won't tell.
Ingredients
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
Instructions
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.
Notes
*These pancakes are amazing with my Amaretto Cream Cheese Frosting in place of butter. Give it a try!