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Syrup Ingredients:

  • 1½ cup water
  • 1½ cup brown sugar
  • 1 teaspoon vanilla
  • ¼ cup pumpkin puree

Spice Mix Ingredients:

  • 1 tablespoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon all spice
  • ¼ teaspoon ground clove
    *You can also use 1½ tablespoons pumpkin spice instead of the other Spices*

Syrup Instructions:

  1. Mix all spices and pumpkin puree in a large bowl.
  2. In a saucepan, mix water and sugar and bring to a simmer.
  3. Add the pumpkin spice puree to the saucepan, allow to simmer for 10-15min while occasionally stirring.
  4. Remove from heat and let cool for 15 minutes.
  5. Strain your syrup through a fine mesh strainer.

Pancake Ingredients:

  • 1 1/4 cups of all-purpose flour
  • 2 tbsp sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp nutmeg
  • Pinch of ground cloves
  • 1 cup milk
  • 6 tbsp pumpkin puree
  • 2 tbsp butter, melted
  • 1 egg
  • 3/4 cup Frozen Klaassen Farms Blueberries, thawed

Pancake Instructions:

  1. Whisk flour, sugar, baking powder, salt, and spices in a bowl.
  2. In a separate bowl, stir together milk, pumpkin puree, butter, and egg. Fold mixture into dry ingredients.
  3. Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake (you can also use a big ice cream scoop)
  4. Cook pancakes about one and a half minutes per side, then place 5-6 blueberries into the dough and after 1 minute or so flip them, continue to cook them for another 2 minutes
  5. Enjoy pancakes with some butter and pumpkin spice syrup!