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Pumpkin Pancakes with Cranberry Maple Syrup 25 November, 2016 | Breakfast, Holiday

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  • 1 cup maple syrup
  • ½ cup fresh cranberries, or ¼ cup cranberry sauce
  • 1 cup flour
  • 2 Tbls sugar
  • 1 Tsp baking powder
  • 1/3 Tsp baking soda
  • ½ Tsp salt
  • 1 cup buttermilk
  • ½ stick butter, melted
  • 2 eggs, beaten
  • 1/3 vanilla
  • ½ cup pumpkin puree


Combine in a small sauce pan and bring to a simmer. Cook until reduced to a total volume of 1 cup. Keep warm.

Combine the dry ingredients and whisk well.

Combine the wet ingredients and whisk well, then pour the wet ingredients over the dry, and gently fold together with a spatula.

Heat butter on a griddle or in a wide pan over medium low heat and ladle in a ¼ cup or the batter at a time. Flip when bubbles appear throughout and the bottom is golden brown. Cook in batches and keep warm in an oven turned on low. Serve with the cranberry maple syrup and some fresh whipped cream.

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