Pumpkin Pancakes with Vanilla Nutmeg Syrup…
You know what it means.
Crunchy leaves on the sidewalk, cool, crisp temperatures, cute boots and scarves, approaching holidays and most importantly, delicious food. The smells that are wafting through this kitchen of mine right now are to die for…
These pumpkin pancakes are made with whole-wheat flour, packed with pumpkin delight and have that rich, cinnamon and nutmeg flavor that only comes in the fall. With the pumpkin and whole-wheat, you may even convince yourself these are a healthy breakfast. (Well, until you get to the syrup). 🙂 But here’s the thing. Pancakes are a special treat, and these ones just wouldn’t be the same without the sweet, caramelly syrup—infused with nutmeg and vanilla to compliment the pumpkin spice.
And who says pancakes can only be eaten for breakfast? I have a confession.
I make these for lunch (maybe too?) often. Then, I usually eat the leftovers for dinner while wearing my most fall-ish scarf and warmest slippers to create the full “I-love-fall” effect. Because guess what? I LOVE FALL. And pumpkin. And warm, sticky, vanilla nutmeg syrup.
- 3 eggs
- 1/3 cup brown sugar
- 1/3 cup coconut oil, melted
- 1 cup buttermilk
- 1/4 cup plain Greek yogurt
- 3/4 cup pumpkin puree
- 2 tsp. vanilla
- 1/2 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 2 cups whole-wheat flour
- 2 Tbsp. baking powder
- 1/2 tsp. salt
- 1/4 cup water
- 1 cup butter
- 1 cup sugar
- 1 (5 oz.) can evaporated milk
- 2 tsp. vanilla
- Pinch of salt
- 1/4 tsp. nutmeg (if you prefer a strong nutmeg flavor, use 1/2 tsp.)
- Water (to consistency)
- In a large bowl, mix the eggs, brown sugar and coconut oil together. Add the buttermilk, Greek yogurt, vanilla and pumpkin puree and whisk until combined.
- Add the cinnamon, pumpkin pie spice, whole-wheat flour, baking powder and salt and mix until just combined. Gently stir in the water. (It’s supposed to be a thick batter, so only add 1/4 cup water). Do not overmix! It’s OK if the batter is slightly lumpy.
- Set the batter aside.
- Make the syrup. In a medium-sized saucepan, melt the butter on medium-high heat. Add the sugar and evaporated milk, and stir until combined. Bring to a boil and cook for 3 minutes, stirring continually.
- Remove the saucepan from heat and stir in the vanilla, nutmeg and 2 Tbsp. water. Allow to cool. The syrup will thicken substantially. If it’s too thick, add more water until you achieve desired consistency. (If the water won’t mix in easily, warm the syrup over the stove while you mix the water in).
- Cook the pancakes. Heat a griddle on medium heat, (350 degrees) and grease with some butter or oil. Pour about 1/4 cup batter onto the griddle and spread until even. Cook for 3-4 minutes, or until the edges are firm. Flip and cook for another 1-2 minutes until golden brown and cooked through.
- Top with homemade vanilla nutmeg syrup and your favorite toppings. I highly recommend bananas, cinnamon and pecans!