Perfect Pumpkin Pancakes with Coconut Syrup

Pumpkin Pancakes:
2 c. flour

3 T. brown sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground allspice

1 tsp. ground cinnamon

½ tsp. ground ginger

¼ tsp. ground cloves

½ tsp. salt

1 can evaporated milk (12 oz.)

1 c. pumpkin puree

1 egg

1 tsp. vanilla

2 T. oil

2 T. vinegar

6 oz. butterscotch chips


Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, cloves and salt. In a separate bowl, mix together milk, pumpkin, egg, vanilla, oil and vinegar. Blend until smooth. Stir pumpkin mixture into the dry ingredients and stir just enough to combine. Stir in butterscotch chips. Pour or scoop batter onto hot griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot with Creamy Coconut Syrup on top!

Creamy Coconut Syrup:

1 (13.5 oz.) can coconut milk

2 T. cornstarch

2 c. light corn syrup

½ c. white sugar

½ c. shredded sweetened coconut


Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the corn syrup, sugar, and coconut; bring to a boil, stirring continually. As soon as the mixture comes to a rolling boil, remove from heat and allow to cool completely before serving.