Pumpkin Pancakes and Buttermilk Syrup

We love pumpkin pancakes, but have not had Bisquick to make the ones in the family recipe book. I tried making them with a just add water pancake mix but I didn't like the way they tasted. So, last night I looked for a recipe I could make from scratch, and this is the recipe I found. I tweaked the original recipe a little bit after reading some of the comments. They were so good we had them for dinner last night and breakfast this morning. We like buttermilk syrup with our pumpkin pancakes, so I put the recipe for that below. Enjoy!!!

• 2 cups all-purpose flour
• 4 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice (I used pumpkin pie spice and a dash of ground cloves)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 3/4 cups milk
• 1 cup pumpkin puree(Libby's is the best)
  
• 2 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. 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 serve hot.

Tip: Pumpkin pancakes take longer to cook than regular pancakes.

Buttermilk Syrup

1 cube real butter
1 cup buttermilk
2 cups white sugar

Melt butter, add buttermilk and sugar. Stir to dissolve. Bring to a boil, remove from heat add:

1 tsp soda (Make sure the pan is large, soda expands mixture)
1 tsp vanilla