Pumpkin Pancakes with Apple Cider Buttermilk Syrup

This is the time of the year when pumpkin pancakes are showing up all over food blogs and Pinterest. To be fair, it’s not just pumpkin pancakes. It is pumpkin everything. So this may be the 100th pumpkin pancake recipe you have seen since October 1st, but let me tell you why this should be on the top of your “to-make” list:

1. The pancakes themselves are made of my favorite pancake mix that is so easy to put together we always have some on hand. Which means pumpkin pancakes require just one extra ingredient to our normal quick pancake making routine.
2. The syrup. If you want a quick breakfast, you don’t need to make this syrup. But really, you need to make this syrup because it is so good. And by so good, I mean you will be embarrassed by how much is gone after you are done “sampling” spoonfuls to make sure the taste is right.
3. There is really nothing more fall than pumpkins and apple cider, right? Make them Halloween weekend for the perfect pre-trick-or-treating breakfast.

Pumpkin Pancakes with Apple Cider Buttermilk Syrup

 

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Serves: Serves 2-4

Ingredients

• FOR THE SYRUP:
• ½ cup butter
• ¾ cup fresh apple cider
• ¾ cup brown sugar
• ½ cup buttermilk
• 1 teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• FOR THE PANCAKES:
• 1 cup oatmeal wheat pancake mix (recipe here)
• 1 egg
• ½ cup milk or buttermilk
• ½ cup plain pumpkin puree
• ½ teaspoon cinnamon

Instructions

1. Make the syrup: combine butter, apple cider, brown sugar, and buttermilk in a deep heavy saucepan over medium high heat. Bring to a boil, then add in baking soda, cinnamon, and nutmeg. Keep stirring; mixture will bubble up quite a bit (that is why you need a large/deep saucepan). Boil until mixture thickens a little, about 8 minutes. Syrup will continue to thicken as it cools. Remove from heat and set aside.
2. Make the pancakes: Combine all pancake ingredients in a medium bowl and stir to combine. Batter will be fairly thick--add a little extra milk if needed. Heat a large greased pan or griddle over medium heat. Cook pancakes in batches until golden brown on both sides. Serve with prepared syrup. Keep leftover syrup in fridge.

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