Pumpkin Pancakes

Remember how I looooovvvveee pancakes?!? Well, as the fall starts rolling in, I start craving pumpkin pancakes. So, I decided to hack my favorite pancake recipe, and create...

Emily's Ultimate Pumpkin Pancakes 
Ingredients

• 2 c. buttermilk
• 2 eggs
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/4 c. canola oil
• 1 tsp. baking soda
• 1 tbsp. sugar
• 1 tsp. salt (if you're using sea salt, cut the amount in 1/2)
• 1 1/2 c. flour (no need to level it) 
• 1/2 teaspoon of cinnamon
• 1/8 of a teaspoon each of nutmeg, cloves, and ginger. 

Directions

1. Heat non-stick griddle to medium-high heat.
2. Mix buttermilk, eggs, oil,  baking soda, sugar, pumpkin puree, cinnamon, nutmeg, cloves, ginger, and salt together.
3. Add flour gradually. Mix until only a little lumpy. (How easy is that?!)*
4. Ladle or pour batter onto griddle to form whatever size pancake you like. 
5. Cook until bubbles break the surface of the pancakes and the underside is golden brown. 
6. FLIP!
7. Cook other side until golden brown. (Time varies on size of pancake.)

Then pour over the perfect syrup!

Buttermilk Syrup

Ingredients

• 1 c. butter
• 1 c. buttermilk
• 2 c. sugar
• 2 tsp. Karo syrup
• 2 tsp. vanilla
• 1 tsp. baking soda

Directions

1. Mix butter, buttermilk, sugar, and Karo syrup. Boil 5 minutes, whisking occasionally. 
2. Remove from heat and add vanilla and baking soda. 

Pair that with some crispy bacon and you've got my favorite fall breakfast!