Pumpkin Spice Pancakes With Cinnamon Syrup - cooking recipe

Ingredients
    PAM(R) Original No-Stick Cooking Spray
    1 1/4 cups maple-flavored syrup
    2 teaspoons ground cinnamon, divided
    1 1/3 cups all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/2 teaspoon ground nutmeg
    1/4 teaspoon ground ginger
    1 dash ground cloves
    1 cup reduced fat (2%) milk
    1/2 cup solid pack pumpkin
    3 tablespoons firmly packed light brown sugar
    2 tablespoons butter, melted
    1 egg
    Reddi-wip(R) Original Dairy Whipped Topping
Preparation
    Spray large nonstick skillet or griddle with cooking spray; preheat over medium heat. Stir together syrup and 1/2 teaspoon cinnamon in small saucepan. Heat over very low heat until warmed.
    Meanwhile, whisk together flour, baking powder, baking soda, salt, remaining 1 1/2 teaspoons cinnamon, nutmeg, ginger and cloves in medium bowl; set aside. Whisk together milk, pumpkin, brown sugar, melted butter and egg in large bowl. Whisk flour mixture into pumpkin mixture until well combined.
    Pour batter 1/4 cup at a time into skillet and cook until golden brown, about 2 to 3 minutes per side. Repeat with remaining batter. Serve immediately with cinnamon syrup and Reddi-wip.

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