This post was created for the Florida Crystals® recipe challenge; however, the opinions are my own.
Pumpkin Pancakes with Homemade Buttermilk Syrup are fluffy, delicious, and drizzled with syrup so good you’ll want to drink it. Keep this recipe handy because it’s guaranteed to become a fast family favorite! #ad
Has it snowed where you are yet? Though it is still technically fall, you wouldn’t know it from looking out my window. Winter is most definitely in full swing now. And though I don’t love the cold weather, there is something I ADORE about the fall and winter months: PUMPKIN EVERYTHING. In fact, I almost bought a t-shirt featuring those exact words.
These days, you can find pumpkin in everything from sweet dishes (pumpkin pie, pumpkin chocolate chip cookies) to savory dishes (pumpkin curry, pumpkin mac and cheese) to beverages (pumpkin latte, anyone?). But the absolute best use of pumpkin puree—like, the reason to go grab a can of it NOW—is these Pumpkin Pancakes with Homemade Buttermilk Syrup. This recipe is a favorite in Shannon’s house and one that was shared by her good friend in the neighborhood. I’d be doing you a serious disservice if I didn’t share it with you now.
These pancakes are fluffy, incredibly delicious with the perfect zing of pumpkin flavor we all drool over, and drizzled with the BEST syrup known to man. In fact, we refer to it as “crack syrup.” Bottom line is there’s lots to love about these beauties. In fact, they’re so good that I decided to use them for my entry into the Florida Crystals® recipe contest.
Let me tell you a little bit about Florida Crystals® sugar. First off, it’s the only organic raw cane sugar grown right here in the U.S.! And the best part is the sugar is sustainably grown on family-owned farms that have been around since 1850, so they definitely know how to do it right. They have put a lot of effort and time into creating the best growing environment for their sugarcane, which means Florida Crystals® sugar is the best-tasting and highest quality sugar you can buy.
For the contest, Florida Crystals® graciously sent me two bags each of their raw cane, brown, and powdered sugars, and I have used them UP. I can already tell you these are going to be pantry staples for me. I’m sure they will for you, too. You can learn more about the sugars here and can also purchase them on Amazon. How easy is that?
Now without further ado, let me show you just how to make these Pumpkin Pancakes with Homemade Buttermilk Syrup.
First, stir together the flour, baking powder, ginger, nutmeg, cinnamon, salt, and Florida Crystals® brown sugar.
Then, mix the eggs, milk, oil, and pumpkin puree together.
Add the pumpkin mixture to the brown sugar mixture and stir to combine.
Heat a large skillet or griddle on medium and drop the pancake batter, about 1/4 cup at a time, onto the pan. Once the side is golden, flip the pancakes to cook the other side until golden. Once pancakes are done, place them on a plate and keep warm (I like to put mine on an oven-safe plate and put them in the oven on the “Keep Warm” setting).
Now you’re ready to make the syrup. In a large saucepan, combine the butter, corn syrup, buttermilk, and Florida Crystals® raw cane sugar. Bring them to a boil and remove from heat. Add the vanilla and baking soda and stir to combine.
It’s important to note that the baking soda will make the syrup frothy and cause it to expand briefly. Make sure your saucepan is large enough to accommodate this.
Once the syrup settles, you’re ready to serve it up, drizzle it, and devour the pancakes (which you will, for sure).
Make sure to follow Florida Crystals® on Pinterest, Facebook, and Instagram for more recipes and inspiration!
- For the pancakes:
- 2 cups flour
- 1 Tbsp baking powder
- ½ tsp ginger
- ½ tsp nutmeg
- ½ tsp salt
- 2 Tbsp packed Florida Crystals® organic brown sugar
- 1 tsp cinnamon
- 2 eggs, beaten
- 1-1/2 cups milk
- 2 Tbsp vegetable oil
- ½ cup canned pumpkin
- For the syrup:
- 2 cups Florida Crystals® organic raw cane sugar
- 2 sticks butter
- 1 cup buttermilk
- 2 Tbsp corn syrup
- 2 tsp vanilla
- 1 tsp baking soda
- Make the pancakes. In a large bowl, stir together the flour, baking powder, ginger, nutmeg, salt, brown sugar, and cinnamon.
- In another bowl, whisk together the eggs, milk, vegetable oil, and pumpkin puree.
- Add the pumpkin mixture to the flour mixture and whisk together to combine.
- Heat griddle or large skillet to 375 degrees F (medium heat). Lightly grease griddle or pan.
- Pour ¼ cup of pancake batter onto griddle or pan. Cook about 1-1/2 minutes per side, or until edges begin to firm and cooked side is golden brown. Remove from heat and keep warm.
- Make the syrup. Combine first 4 syrup ingredients in a large saucepan. Bring to a boil over medium heat, stirring occasionally.
- Remove from heat and stir in vanilla and baking soda.* Serve immediately.
