Pumpkin Pancakes with Cinnamon Honey Syrup


*adapted from allrecipes.com



1 1/2 cups of milk

1 cup pumpkin puree

1 egg

2 tablespoons of vegetable oil

2 tablespoons of vinegar

3 tablespoons brown sugar

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons of cinnamon

1/2 teaspoon salt

Cinnamon Honey

2 cups of honey

2 teaspoons of cinnamon


In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.

Combine the flour, brown sugar, baking powder, baking soda, cinnamon, and salt in a separate bowl.


Stir into the pumpkin mixture just enough to combine.



Heat a griddle or frying pan over medium high heat. Spray with cooking spray.

Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

Brown on both sides and serve hot.


Cinnamon Honey

In a glass measuring cup or bowl, add 2 cups of honey and 2 teaspoons of cinnamon, stir.

Heat in microwave 30 seconds to 1 minute, until honey is warm and syrup like.

Drizzle pancakes with warm cinnamon honey.


Top with whipped cream and cinnamon.


Tip:  Freeze your left over pancakes in serving sized portions (2 pancakes in a ziploc bag). Then when the craving hits, pull open the freezer and grab some deliciousness. Just reheat in your toaster using the frozen setting. It’s like homemade Eggos…only better 🙂


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