Ingredients: |
Ingredients: CINNAMON SYRUP:
1/2 cup white sugar
1/2 cup light brown sugar
2 tbsp all-purpose flour
1 tsp ground cinnamon
1 tsp vanilla extract
1 cup water
PUMPKIN PANCAKES:
1 cup all-purpose flour
1/2 cup white sugar
1 ¾ tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 large egg, separated, room temp
3/4 cup whole milk
1/2 cup pumpkin puree
1/2 tsp vanilla
1/2 cup butter, melted, slightly cooled
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Directions: |
Directions:CINNAMON SYRUP:
Combine sugars, flour and cinnamon in saucepan. Stir together until well combined. Add vanilla extract and water. Bring to a boil, stirring occasionally. Remove from heat. This will keep up to a month in the refrigerator.
PUMPKIN PANCAKES:
In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg and ginger. In a medium bowl, lightl beat egg yolk with a fork. Add milk, pumpkin puree and vanilla. Mix well. Add melted butter very slowly while stirring so you do not cook your egg yolk. Stir this mixture into dry ingredients, just until combined. Do not overmix. In another bowl or in a stand mixer, beat egg white until stiff peaks form. Gently fold egg white into batter. Heat griddle or large skillet over medium high heat and grease lightly with vegetable oil. For each pancake, spoon roughly 1/4 cup batter onto the hot griddle. Cook until bubbles appear on the surface and the edges look dry. Carefully flip over and cook until bottom side is golden brown. Serve immediately with cinnamon syrup. |
This recipe for Easy Pumpkin Pancakes with Cinnamon Syrup is from