Pumpkin Spice Pancakes with Cinnamon Syrup recipe
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Ingredients
- PAM® Original No-Stick Cooking Spray 1 ¼ cups maple-flavored syrup 2 teaspoons ground cinnamon, divided 1 ⅓ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ½ teaspoon ground nutmeg ¼ teaspoon ground ginger 1 dash ground cloves 1 cup reduced fat (2%) milk ½ cup solid pack pumpkin 3 tablespoons firmly packed light brown sugar 2 tablespoons butter, melted 1 egg Reddi-wip® Original Dairy Whipped Topping
Nutrition Info
- 456 caloriescarbohydrate: 94.3 gcholesterol: 53.8 mgfat: 7.3 gfiber: 2.2 gprotein: 6.7 gsaturatedFat: 4.1 gservingSize: -sodium: 730.9 mgsugar: 44.4 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Spice Pancakes with Cinnamon Syrup
Directions
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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.
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.
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.