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:
- Mix all spices and pumpkin puree in a large bowl.
- In a saucepan, mix water and sugar and bring to a simmer.
- Add the pumpkin spice puree to the saucepan, allow to simmer for 10-15min while occasionally stirring.
- Remove from heat and let cool for 15 minutes.
- 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:
- Whisk flour, sugar, baking powder, salt, and spices in a bowl.
- In a separate bowl, stir together milk, pumpkin puree, butter, and egg. Fold mixture into dry ingredients.
- 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)
- 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
- Enjoy pancakes with some butter and pumpkin spice syrup!