Pumpkin Pancakes with Apple Cider Syrup

I've mentioned before that I love baking with pumpkin at this time of year.  I have a good pumpkin waffle recipe but lately we are more into pancakes than waffles...maybe it's because my waffle iron isn't the greatest, but anyhow, I wanted a good pumpkin pancake recipe and this one is it!  The batter comes out pretty thick making for thick pancakes, which I love, but if your preference is thin pancakes, I would add more buttermilk.  I've posted one recipe for Apple Cider Syrup but I think this one is my new favorite.  It goes GREAT with these pancakes.

Sometimes technology is so frustrating!  I don't know what's going on with Blogger tonight but I cannot get the recipe to post the way it should so the spacing is all over the place.

Pumpkin Pancakes

2 cups flour (Can substitute 1/2 - 1 cup wheat flour for the equivalent amount of white 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.

Apple Cider Syrup

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.

Buttermilk Wheat Pancakes

Do you like my new plates?  Our cheap set of dishes that we bought when we were first married had seen better days so I bought this set of Corel dishes when they were on a great sale on Amazon several months ago.  I kept them boxed up until the move.  Now I am thoroughly enjoying them!  They are so light weight and don't scratch or chip.

So these are GREAT pancakes!  I love just about anything that calls for buttermilk so these hit the spot with me.  The wheat isn't overly heavy either.  Just loved these with homemade buttermilk syrup.

2 eggs, beaten
3 cups buttermilk
4 Tablespoons oil
1 cup white flour
1 1/4 cup whole wheat flour
1/4 cup sugar
1 tsp salt
4 tsp baking powder
1/2 tsp baking soda

Beat the eggs first and then mix in the rest of the ingredients. Do not over mix. Cook on a hot nonstick pan or griddle.

Oatmeal Pancake Mix

I am in love with oatmeal pancakes.  I have another recipe on this blog that I love, but here is a new one.  This makes 10 cups of dry mix that can be stored on the counter for a couple of weeks or in the fridge for several weeks.  I found this recipe at Mel's Kitchen Cafe.  You've got to try it!

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour (can just do 2 more cups wheat flour if you want)
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I didn't have to add any extra oil.) Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work OR put one Tbsp white vinegar in a 1 cup measuring cup and then fill cup with whole milk), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around!

*1 cup of mix will make about 6-7 4-inch pancakes.

Blueberry Sour Cream Pancakes

Another pancake recipe. Ben made pancakes from a mix the other night and I think I've been ruined. They tasted terrible! I definitely prefer pancakes from scratch and there are so many options! These ones are very moist because of the sour cream.

Blueberry Sour Cream Pancakes

2 cups all-purpose flour (Or 1 1/2 c. white flour, 1/2 c. whole wheat flour.)
1/4 cup sugar
4 tsp baking powder
1/2 tsp salt
1/3 cup butter, melted
2 eggs
1 1/2 cups milk
1 cup (8 oz.) sour cream (I have substituted 1 c. plain greek yogurt for this.)
1 cup fresh or frozen blueberries

Combine dry ingredients in a bowl. In another bowl, beat the eggs. Add milk, sour cream & butter; mix well. Stir into dry ingredients just until blended. Fold in blueberries. Cooked on greased hot griddle.

Applesauce Pancakes

I don't know if I'll ever go back to store-bought pancake mixes. I guess I'll always keep some on hand - just in case, but pancakes from scratch are so much better! I had some applesauce in my fridge that I needed to use up so I decided to try these pancakes. I used unsweetened applesauce but I'm sure any kind would work. I didn't have time to make the syrup but I'm sure it would taste great with these pancakes. These recipes come from The Sisters Cafe.

Applesauce Pancakes

2 eggs
2 c flour
1 c milk
1 c applesauce
1/2 tsp ground cinnamon
1/4 c vegetable oil
2 T sugar
1 T baking powder
1 tsp salt

Beat eggs until fluffy. Beat in remaining ingredients just until smooth. Heat griddle or skillet over medium heat or to 375 degrees. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle. For each pancake, use slightly less than 1/4 cup batter. Cook pancakes until bubbly on top and dry around the edges. Turn to cook other sides until golden brown.

Cinnamon Syrup
1 cup sugar
slightly less than 3/4 tsp. cinnamon
1/2 cup light corn syrup
1/4 cup water
1/2 cup evaporated milk

In a saucepan, combine sugar and cinnamon. Pour in corn syrup and water and stir to dissolve. Boil, stirring constantly 2-3 minutes. Cool. Stir in evaporated milk and serve. Refrigerate leftovers.

Hootenany Pancakes

I got this recipe from my mom. She made these many times while I was growing up. I've since learned that this dish goes by many different names! I don't know where "hootenany" came from - kind of a goofy name - but that's what we've always called them.

Hootenany Pancakes

6 eggs

1 cup milk

1/2 tsp salt

1 cup flour

1 cube butter

Preheat oven to 425. Melt butter in 9X13 pan in oven while it's heating. Combine eggs, milk and salt in blender until fluffy. Slowly tap in flour. Pour batter into 9X13 pan and bake for 25 minutes. Top with syrup (or whatever your heart desires!)

Aunt Katie's Oatmeal Pancakes

I love breakfast foods but most mornings it is cold cereal or oatmeal for us. The other morning, however, I decided to get fancy and made these oatmeal pancakes for the boys. They loved them and I loved that they loved them! I served them with Nauvoo syrup - yum! (See recipe for Nauvoo syrup posted with recipe for Oven French Toast Sticks.) This pancake recipe comes from http://sisterscafe.blogspot.com.

Aunt Katie's Oatmeal Pancakes

2 cups quick oats (I used regular old fashioned oats and ground them up a bit in my blender.)
1/2 cup flour
3 Tbsp sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/2 cups buttermilk
2 large eggs (slightly beaten)
1/4 cup butter, melted
1 tsp vanilla
cinnamon (optional)

Combine dry ingredients. Add wet ingredients and let sit for 20-30 minutes, covered. Cook slowly on a griddle at 325 degrees or lower. Spray griddle before each batch.