Pumpkin Pancakes

photo courtesy of allrecipes.com

These are becoming a tradition in our home at this time of year. I made them this morning and the girls loved them (and they tend to be pretty picky)- both Kate and Taylor had seconds. Lauren even got in on the action and ate an entire one all by herself! I'm going to include a recipe for homemade syrup as well, which is a must! I also think these would taste great with some fresh whipped cream and bananas...

Pumpkin Pancakes
From allrecipes.com

2 cups flour (can use 1 c. white/1 c. wheat)
3 Tbs. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cloves
2 tsp. ground cinnamon
1/2 tsp. ground ginger
2 tsp. vanilla
1/2 tsp. salt
1 1/2 c. milk (add more for desired consistency)
1 1/3 c. pumpkin puree
2 eggs
2 Tbs. vegetable oil

Mix dry ingredients. In separate bowl, mix wet ingredients. Combine both just until combined together. Add more milk to desired consistency (I added about 1/2-3/4 cup additional, but I like thin pancakes). Heat and grease a griddle over medium-high heat. Pour batter onto griddle, brown on both sides, and serve hot. You might need to use a ladle to smooth out the center of each pancake as you drop batter on the griddle, so the pancakes cook evenly. These pancakes are very hearty.

Homemade Syrup:
1 cup water
2 cups white sugar
1/2 tsp. butter flavor
1/2 tsp. maple flavoring

Bring water to a boil. Add remaining ingredients and stir until sugar is dissolved. Enjoy! You must try this...once you go homemade, you will never go back!