Pumpkin Spice Pancakes with Cinnamon Syrup recipe

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Ingredients

PAM® Original No-Stick Cooking Spray
1 ¼ cups maple-flavored syrup
2 teaspoons ground cinnamon, divided
1 ⅓ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 dash ground cloves
1 cup reduced fat (2%) milk
½ cup solid pack pumpkin
3 tablespoons firmly packed light brown sugar
2 tablespoons butter, melted
1 egg
Reddi-wip® Original Dairy Whipped Topping

Nutrition Info

456 calories
carbohydrate: 94.3 g
cholesterol: 53.8 mg
fat: 7.3 g
fiber: 2.2 g
protein: 6.7 g
saturatedFat: 4.1 g
servingSize: -
sodium: 730.9 mg
sugar: 44.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Spray large nonstick skillet or griddle with cooking spray, preheat over medium heat. Stir together syrup and 1/2 teaspoon cinnamon in small saucepan. Heat over very low heat until warmed.

  2. Meanwhile, whisk together flour, baking powder, baking soda, salt, remaining 1 1/2 teaspoons cinnamon, nutmeg, ginger and cloves in medium bowl, set aside. Whisk together milk, pumpkin, brown sugar, melted butter and egg in large bowl. Whisk flour mixture into pumpkin mixture until well combined.

  3. Pour batter 1/4 cup at a time into skillet and cook until golden brown, about 2 to 3 minutes per side. Repeat with remaining batter. Serve immediately with cinnamon syrup and Reddi-wip.

Recipe Yield

10 pancakes

Recipe Note

Light and fluffy spiced pumpkin pancakes topped with cinnamon syrup and Reddi-wip are full of autumn flavors.

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