Pumpkin Pancakes with Apple Cider Buttermilk Syrup
Serves: Serves 2-4
 
Ingredients
  • FOR THE SYRUP:
  • ½ cup butter
  • ¾ cup fresh apple cider
  • ¾ cup brown sugar
  • ½ cup buttermilk
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • FOR THE PANCAKES:
  • 1 cup oatmeal wheat pancake mix (recipe here)
  • 1 egg
  • ½ cup milk or buttermilk
  • ½ cup plain pumpkin puree
  • ½ teaspoon cinnamon
Instructions
  1. Make the syrup: combine butter, apple cider, brown sugar, and buttermilk in a deep heavy saucepan over medium high heat. Bring to a boil, then add in baking soda, cinnamon, and nutmeg. Keep stirring; mixture will bubble up quite a bit (that is why you need a large/deep saucepan). Boil until mixture thickens a little, about 8 minutes. Syrup will continue to thicken as it cools. Remove from heat and set aside.
  2. Make the pancakes: Combine all pancake ingredients in a medium bowl and stir to combine. Batter will be fairly thick--add a little extra milk if needed. Heat a large greased pan or griddle over medium heat. Cook pancakes in batches until golden brown on both sides. Serve with prepared syrup. Keep leftover syrup in fridge.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/pumpkin-pancakes-apple-cider-buttermilk-syrup/