Pumpkin Pancakes with Buttery Syrup

I was making pancakes the other day and got a crazy idea. What if I made pancakes that tasted like pumpkin pie? Wouldn't that be delish? Why, yes...yes it would.

Ingredients:

Syrup:

1 cup evaporated milk

1 1/2 cups sugar

12 Tb. butter (1 1/2 cubes)

Pancakes:

2 cups flour

2 Tb. baking powder

1/3 cup sugar

1 1/2 tsp. salt

1 1/2 tsp. cinnamon

1/2 tsp. ground cloves

1/2 tsp. ground nutmeg

1 cup pumpkin (from a can)

2 eggs

4 Tb. melted butter

1 3/4 to 2 cups milk

We're going to start with the syrup, since it takes the longest to make.

Combine all syrup ingredients into a saucepan Bring to a boil over medium high heat and boil from 1 minute. Remove from heat and let stand.

In a large bowl, combine all the dry ingredients. Mix with a whisk. Stir in pumpkin, eggs, and butter. Slowly add milk until you get to desired consistency.

Pour batter onto a hot greased griddle - the pumpkin will cause it to stick a little, so make sure you put a little butter on there.

Once bubbles start to form in the batter, it is time to flip them.

Once pancakes are golden and both sides, place them on a large plate and pour the hot butter syrup over the top. No need to add extra butter - the syrup will be enough.

We did discover that a dollop of whipped cream really brought out those pumpkin flavors, so go ahead and throw some of that on.

These were really good and the recipe makes a ton. In fact, you could probably half the recipe and be just fine.

Happy eating!