My kids have been on a HUGE pancake kick lately, I suppose it's the cool fall weather making them want something hot in their bellies. Well anyway yesterday I got it into my head that I wanted to make pumpkin pancakes, so I did an internet search for homemade pumpkin pancake recipes. And while I did find a few, when I tried making them they came out really heavy and way too moist. I had to laugh, the first recipe I tried the pancakes were actually orange! I just couldn't get a dang good looking fluffy pumpkin pancake to come out no matter what I did. After numerous tries, almost 2 hours in the kitchen and about half a canister of flour all used up, I though maybe it's time to throw in the proverbial towel!
But hey that simply is not me, and I refused to be defeated by a pancake! So being someone who is typically willing to take a short cut if I can, especially when it comes to baking, (with the exception of always making my own pie crusts) I thought why not just use a boxed pancake mix and doctor it up, and that's what I did!
Make the pancake batter according to the box directions.
For 6-8 pancakes add the following...
1 tsp Pumpkin pie spice
1/2 tsp ground cinnamon
2 T of pure pumpkin puree, not filling
and 1/2 tsp of vanilla extract.
Then just cook the pancakes on your griddle as usual.
To make the Ginger Spiced Maple Syrup do this...
Heat 1/2 cup of maple syrup on the stove just until warm, don't boil. Then add a pinch of ground ginger and stir until dissolved. Test the flavor and add more if desired. Just make sure you add the ginger a little at a time, if too much goes in it will make the syrup way too bite-y. Let cool and store in frig in an airtight container.
A little whipped cream along with some ginger spiced maple syrup, and you have an awesome autumn breakfast!!
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