Sugared Pumpkin Pancakes

Ingredients

• 1 and 1/2 cups buttermilk (no substitutes)
• 1 cup pumpkin puree (NOT pumpkin pie filling)
• 1 large egg
• 1 and 1/2 tablespoons vegetable oil
• 2 cups flour
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 and 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/3 cup white sugar
• 1 tsp. cinnamon
• 4 tbsp. butter (melted)
• Whipped Topping (optional)
• Maple syrup

Steps

1. 1

   In a bowl, mix together the buttermilk, pumpkin, egg, and oil.

2. 2

   If you don't have buttermilk, combine 1 and 1/2 cups 2% or whole milk with 2 tablespoons vinegar and allow to stand for about 5 minutes before using it.

3. 3

   Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. Don't overstir or your pancakes will be dense.

4. 4

   Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and then remove onto a plate.

5. 5

   Combine the white sugar and cinnamon in a small bowl.

6. 6

   Place the butter in another small bowl.

7. 7

   Dip one side of each pancake into the butter and shake off the excess before transferring it to be coated in the cinnamon-sugar mixture. Dip in that and shake off any excess.

8. 8

   Enjoy topped with whipped topping and maple syrup