Pumpkin Pancakes with Cinnamon Syrup

We had another can of pumpkin puree to use up, so my daughter requested pumpkin pancakes on Saturday morning.  We figured we'd give them a try and even made some cinnamon syrup to go along with them.  She loved them.  I just thought they were okay, but everyone has different tastes, so if you like pumpkins and cinnamon, you might really like this recipe.

Ingredients (pancakes)
3 c. milk
1 can pumpkin puree--15 oz.
2 eggs
4 Tbsp. veg oil
4 Tbsp. vinegar
4 c. flour
1/4 c. + 2 Tbsp. brown sugar
4 tsp. baking powder
2 tsp. baking soda
2 tsp. all spice
2 tsp. cinnamon
1 tsp. ginger
1 tsp. salt

Combine the first 5 ingredients and mix well.  In a 2nd bowl, combine all the dry ingredients and mix well.

At this point, simply combine the ingredients, mixing all of it together so that no dry areas remain. The batter will be a nice, thick consistency.

Pour about 1/4 cup per pancake onto a hot griddle.  Feel free to spread the batter out a little bit so the pancakes aren't too thick.

Within a couple of minutes, the pancakes will puff up quite a bit.

Once the edges of the pancakes look a little dry, it's time to flip them and cook the other side.

Press down gently so that the pancake cooks all the way through.

Once done, serve up with your favorite kind of syrup.

On this particular day we made cinnamon syrup (see recipe below), but other options would be to thin out the cream cheese frosting from the pumpkin bar recipe (by using extra milk to form a syrup consistency), using plain syrup, or adding toasted pecans in a buttery syrup.

Cinnamon Syrup

1 c. brown sugar
2 tsp. flour
1 tsp. cinnamon
splash of vanilla
1 c. water

Heat on stove top, stirring frequently, making sure there are no flour pieces remaining.  The syrup should begin to thicken; once it's at a normal syrup consistency, it's done.  Spoon onto your pancakes and serve!