Melt in Your Mouth Whole Wheat Pumpkin Pie Pancakes With Cinnamon Caramel Syrup
Servings: 8-10 pancakes
Prep Time: 2 minutesmins
Cook Time: 10 minutesmins
Total Time: 12 minutesmins
For the Pancakes
1CupWhole Wheat Flour
2Large Eggs, slightly whisked
2TablespoonsButter, unsalted and melted
For the Syrup
2TablespoonsLight Karo Syrup
3/4TeaspoonCinnamon, or to taste
For the Pancakes
preheat a griddle to medium heat.
in a medium bowl, whisk together the salt, baking powder, baking soda, flours and sugar.
in a separate bowl, whisk together the eggs, buttermilk and pumpkin.
drizzle in the butter as you continue to whisk.
switch to a wooden spoon and make a well in the middle of the dry ingredients.
pour in the wet ingredients and stir until almost completely combined. please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining and the batter is thick and slightly lumpy.
butter the griddle and scoop 1/3 cup of batter and cook until bubbles begin to form, flip and cook until golden.
serve immediately with syrup.
For the syrup
In a large pot over medium heat, add the butter, sugar, buttermilk and karo syrup.
Whisk as everything melts together and begins to boil.
Allow to boil for 5-10 minutes or until beginning to thicken.
Add the vanilla and cinnamon and whisk quickly.
Very quickly add the baking soda and continue to whisk. The syrup should seize up and be very bubbly.
Allow to cook, boiling for 2 more minutes then turn to low and allow to stay warm until you serve.
The pancake batter does not store very well, but if you need to, cover tightly in saran wrap and place in the fridge then give a gentle stir the next day when you finish cooking them. Do not keep for more than 1 day, preferably make them all immediately after preparing.
The syrup can be kept in an airtight container or jar for up to 2 weeks.