Holy, Flapjacks!

More pumpkin for your taste buds! This recipe is fantastic and the pancakes end up tasting like a big pumpkin cinnamon roll! I've made these pancakes twice in the last two weeks...

What you'll need:

1 cup flour
1 1/2 tbsp. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
1/4 tsp. salt
3/4 c. milk
1/2 c. pumpkin puree
1 egg
1 tbsp. vegetable oil
1 tbsp. vinegar

What you'll do:

In a large bowl, mix the egg, pumpkin, milk, vegetable oil, and vinegar. In another bowl, mix together the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, and salt. Pour the dry ingredients mixture into the pumpkin mixture. Stir the mixture just until it's combined; do not over-stir.

Heat a skillet on medium heat and spray with non-stick cooking spray. Scoop 1/4 c. of batter onto the skillet and cook on both sides until golden brown and fluffy. Serve warm.

For the cinnamon syrup {the syrup really makes this recipe so fabulous}-

What you'll need:

1/2 c. white sugar
1/2 c. packed brown sugar
2 tbsp. all-purpose flour
1 tsp. ground cinnamon
1 tsp. vanilla extract
1 c. water

What you'll do:

Stir all of the ingredients in a small saucepan. Cook the syrup on medium heat until it simmers. Reduce temperature to low and allow the syrup to simmer and thicken for about three minutes; stirring frequently. As the sauce cools, it will continue to thicken.

Pour this rich deliciousness over your flapjacks and ENJOY!

~B