Sweet Caroline: Pumpkin Pancakes & Cinnamon Cream Syrup
Today’s Sweet: Pumpkin Pancakes & Cinnamon Cream Syrup
Halloween is synonymous with fall, sweaters, cider, candy, and my personal favorite: pumpkin. Pumpkin cookies, pumpkin pie, pumpkin-shaped candies. I needed to include pumpkin in the breakfast arena, so here we have pumpkin pancakes. I’ve seen a few recipes here and there. I put some ideas together and came up with these handsome guys.
Whisk:
1 1/4 cups cake flour
2 tablespoons brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
In a separate bowl, whisk together:
1 cup buttermilk
1/2 cup canned pumpkin puree
2 tablespoons melted butter
1 egg
1 teaspoon vanilla
Fold mixture into dry ingredients. Melt some butter in skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side and serve with butter and syrup.
There are a few syrup ideas that can work. A maple with butter and a touch of cinnamon. Or there is a cinnamon cream syrup, which is a family favorite, that is dreamy with these pumpkin pancakes. Here’s the recipe:
Cinnamon Cream Syrup:
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
3/4 teaspoon cinnamon
1/2 cup evaporated milk
In a small saucepan, combine sugar, corn syrup, water and cinnamon. Bring to boil over medium heat, stirring constantly. Cook and stir 2 minutes. Remove from heat and cool 5 minutes; stir in evaporated milk. Serve warm.
October 22nd, 2009 at 9:07 am
these sound absolutely incredible. thanks for the recipe!
also, i just got my spark certificate-can’t thank you guys enough! what a treat-i’m literally dying to try the place out.
October 22nd, 2009 at 9:22 am
this recipe looks like a winner! it was just what i was hoping for when i clicked over to YHO! So Fall!
and um…that cinnamon cream syrup looks like a keeper for anytime!
October 26th, 2009 at 8:21 am
my family tried this recipe yesterday and it is DELICIOUS. mm, my husband told me i could make them anytime i wanted. and definitely you could use the syrup on anything you wanted. thanks for the yummy recipe!
October 26th, 2009 at 6:29 pm
There is a popular brunch place here in NYC in the Essex Street Market that serves something similar to this. They call it: Sluttycakes. I think theirs has some brown sugar and toasted pumpkins seeds on top. I am excited to try this and see how it compares, looks TDF. Sluttycakes, here I come!
October 31st, 2009 at 4:10 pm
I made these festive pancakes for my family’s Halloween brunch today. They are simply incredible. “A+” my husband called them. They have a perfect pumpkin taste, not too overpowering and just enough spice. Top them off with some fresh whipped cream and you have a decadent breakfast that almost tastes like dessert!