Pumpkin Pancakes with Apple Cider Syrup

I made this for dinner a couple of weeks ago and they were fantastic!! Since Erin just posted a pumpkin pancake recipe, (found here) I am sorry you are getting a repeat. I was just going to offer the syrup recipe I used, but then I noticed that our recipes for pumpkin pancakes were quite different, so you can pick which one you have the ingredients for. I have never tried the Martha Stewart recipe Erin posted. I am sure it is fantastic too--but I can tell you these pancakes are just PERFECT! We love them. Don't be afraid of the vinegar in the recipe--you can not taste it in the least. They are soft, and wonderfully pumpkiny! Delish!

The inspiration for this was a jug of fresh cider I picked up at the local market. I had heard of a bed and breakfast serving pumpkin pancakes with warm apple cider syrup and always wanted to try it.

This cider is so thick and rich! It was a beautiful golden liquid and made the most delicious syrup. It was perfect over the warm pumpkin pancakes! Oh and my home smelled divine!

I have made them again since and I added a wonderful topping. I took a tablespoon or two of butter and melted it in a skillet, then added a couple of handfuls of pecans and a sprinkled them with brown sugar. I let that caramelize over medium hear for 5 minutes and then added some freshly diced apple. Saute that for a few minutes and then serve over your pumpkin pancakes with apple cider syrup and you will have one AMAZING breakfast (or in our case supper)!

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Apple Cider Syrup {Perfect over Pumpkin Pancakes}
submitted by Melanie

3/4 Cup sugar

1/4 cup brown sugar

2 TBs cornstarch

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 cups fresh apple cider (or juice would work)

1 Tbs fresh lemon juice

1/2 tsp vanilla

1/4 cup butter

Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.

My Favorite Pumpkin Pancake Recipe

2 cups flour (I use at least 1/2 freshly ground white wheat flour)

3 Tb brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp ground all spice

1 tsp ground cinnamon

1/2 tsp ginger

1/2 tsp salt

1 1/2 cup buttermilk (I do an overflowing 1/2 cup)

1 cup pumpkin puree

2 eggs

2 Tb canola oil

2 Tb vinegar

In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup for each pancake. Brown on both sides and serve hot with apple cider syrup.