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Pumpkin Spice Pancakes with Cinnamon Syrup

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"Light and fluffy spiced pumpkin pancakes topped with cinnamon syrup and Reddi-wip are full of autumn flavors."
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Ingredients

30 m servings 456
Original recipe yields 5 servings (10 pancakes)

Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Brought To You By ConAgra Foods®

Nutrition Facts


Per Serving: 456 calories; 7.3 94.3 6.7 54 731 Full nutrition

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