
Servings |
Yields 8 pancakes
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- 1 can cooking spray
- 1 ¼ cup all purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon Salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon of ground cloves
- 1 cup milk
- ½ cup pumpkin puree
- 1 large egg
- 2 tablespoons vegetable oil
- butter to top the pancake
- 4 cups of granulated sugar
- ½ cup packed brown sugar
- 3 tablespoons corn syrup
- 2 cups water
- 1 tsp maple flavoring
- 1 teaspoon vanilla
- 1 cup heavy whipping cream
- ½ cup sugar
- ½ teaspoon cinnamon
- 1 teaspoon vanilla
Ingredients
Pumpkin Pancakes
Homemade Maple Vanilla Syrup
Whipped Cream with Cinnamon (Master's Class Only)
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- In a large mixing bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
- In another bowl or liquid measuring cup, whisk milk, pumpkin, egg and vegetable oil together.
- Combine wet ingredients to the dry ingredients. The batter may still be lumpy and that is ok.
- Heat your skillet to medium. Once it is heated, spray with cooking spray and add ⅓ cup batter to the center of the pan. (I kind of spread the batter out a bit with my measuring cup). Once bubbles form at the surface of the pancake, flip over carefully with a spatula. And let the other side turn golden brown a couple of minutes more. Set aside. Repeat with the rest of the batter greasing when needed.
- In a sauce pan on medium heat. Add the white and brown sugar, corn syrup, and water. Bring mixture to a simmer for 8 minutes. Cool syrup and add the maple flavoring and vanilla. Set aside to cool.
- Pour heavy cream into a large metal bowl, using a hand mixer starting on a low speed and increase as the speed as cream thickens. Add the sugar, cinnamon, and vanilla gradually and whip to form soft peaks.