At a family gathering awhile back, my older sister and brother cooked everyone pumpkin pancakes. They took them over the top by serving them with buttermilk syrup.
Have you ever had buttermilk syrup?
If not, you have to try it. It is So. Dang. Good.
My own family prefers waffles over pancakes, so I adjusted the recipe. I hope you enjoy them as much as we did!
Pumpkin Waffles with Buttermilk Syrup
2 cups all-purpose, unbleached flour
1/2 cup flax seed meal
1/4 cup sugar
4 heaping teaspoons baking powder
3 teaspoons pumpkin pie spice (or 1 tsp. cinnamon, 1 tsp. ground ginger, 1 tsp. nutmeg)
1 teaspoon salt
1 1/2 cups milk
1-15 oz. can pure pumpkin
1/4 cup melted butter
2 eggs, separated
Whisk together all the dry ingredients in a medium sized mixing bowl. Add milk, pumpkin, melted butter, and egg yolks. Stir together. In another small bowl, beat the egg whites until fluffy. Fold the egg whites into the batter. Leave some of the egg whites still intact (don’t over-mix). Drop desired amount of batter into a waffle iron, and cook until slightly brown. Serve with butter and buttermilk syrup.
1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter (1 cube)
2 Tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla
Combine everything except vanilla in a saucepan and bring to a boil. Remove and stir in vanilla. Serve over waffles. It’s also great on German Pancakes.