As for the syrup... No matter how much I loved homemade pancakes I could never fathom giving up my precious plastic bottle of Aunt Jemima Butter Lite! All that high fructose corn syrup, cellulose gum, artificial flavoring and food coloring had captivated my taste buds ever since I could remember. But when I found the recipe for this buttery syrup, it became my family's favorite! I no longer need the fake stuff. In my opinion, real ingredients is always the way to go. ;) So here's how it's done...
After that, you can start working on the syrup. It's actually pretty simple. You gotta get a pretty big sauce pan and add butter, sugar, buttermilk, vanilla extract, corn syrup and cinnamon. Bring it to a simmer over medium-high heat. Start mixing it as it begins to simmer.
Pumpkin Whole Wheat Pancakes with Buttery Syrup
Pancake Syrup adapted from: All Recipes
Buttery Pancake Syrup:
- 1/2 cup butter
- 1 cup granulated sugar
- 1 cup buttermilk (see Note)
- 1 tbsp vanilla extract
- 1 tbsp corn syrup
- 1/4 tsp cinnamon
- 1/2 tsp baking soda
Note: To make a buttermilk substitute, add 1 tbsp of white vinegar to a measuring cup and then add milk until it reaches 1 cup. Stir and let stand for five minutes.
Pumpkin Whole Wheat Pancakes:
- 2 cups white whole wheat flour (We prefer this one, but we've also used regular whole wheat flour and it works. I figure all-purpose flour would also work fine.)
- 1/4 instant oats
- 2 tbsp baking powder
- 1 ½ tsp cinnamon
- 1 ½ tsp ginger
- 1/2 tsp salt
- 2 large eggs, beaten
- 2 cups vanilla almond milk (or skim milk, 1%, whole milk, regular almond milk, etc.)
- 1 tbsp brown sugar
- 1/4 cup pumpkin (from a can)
- 1/4 cup greek yogurt (or vanilla greek yogurt)
- Butter for cooking
- Syrup: Bring butter, sugar, buttermilk, vanilla, corn syrup and cinnamon to a simmer over medium high heat in a large sauce pan. Mix as this happens. Once simmering whisk in baking soda for ten seconds and remove from heat. The sauce pan has to be large because when you add the baking soda it will suddenly rise a lot. Then it will go down again.
- Pancakes: Combine dry ingredients (flour, oats, baking powder, cinnamon, ginger and salt) in a large bowl.
- Combine wet ingredients (eggs, milk, brown sugar, pumpkin and greek yogurt) in a medium bowl.
- Add wet ingredients to dry ingredients and mix. Do not over-mix.
- Melt some butter in a large skillet over medium heat. Once hot add 1/3 cup of batter for each pancake and cook them in batches until golden brown on both sides. You know they're ready to turn when bubbles appear, the edges start getting dry and you peek in the bottom and you see they're golden brown.
- Serve with the epic syrup and enjoy! :)
Linked to: You're Gonna Love it Tuesday and Two Cup Tuesday