Can’t get enough of pumpkin spice this time of the year? Try this hearty pancake, the “sweet” coming from real maple syrup.
- 1 c plus 2 Tbsp real maple syrup
- 1 1/2 t pumpkin pie spice
- 1 1/2 C flour (I like to use half all purpose flour and half bread flour)
- 1/2 t baking soda
- 1 t baking powder
- 1/4 t salt
- 1 cup buttermilk
- 1/4 C pumpkin puree
- 1 large egg
- 1 t pure vanilla
- Butter for skillet, plus more for serving
Bring 1 cup maple syrup and 1/2 t pumpkin pie spice to a simmer over low heat. Set aside.
Whisk together flour, backing powder, baking soda, salt and remaining pumpkin pie spice.
In a separate bowl whisk together buttermilk, puree, egg, and vanilla.
Then gently mix the wet ingredients into the dry.
Heat a non stick pan over medium heat. Wipe a thin coat of butter to the inside surface. Pour 1/4 C of batter for each pancake.
Cook as usual. Wipe butter inside pan before pouring in more batter. Serve hot with butter and warm syrup. Squirt on a dollop of whipped cream if you wish.