Gorgeous Pumpkin Pancakes with Rosemary Maple Syrup

These beautiful pumpkin pancakes are the best thing to eat for breakfast in the fall. They are light and tasty, and they come with a special Rosemary Maple Syrup that makes your breakfast more interesting.

Ingredients:

• 1 cup pumpkin puree
• 1 1/2 cups all-purpose flour
• 2 tbsp brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup buttermilk
• 1/2 cup milk
• 2 large eggs
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• For Rosemary Maple Syrup:
• 1 cup pure maple syrup
• 2-3 sprigs fresh rosemary

Instructions:

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves

In another bowl, whisk together the pumpkin puree, buttermilk, milk, eggs, melted butter, and vanilla extract until well combined

Pour the wet ingredients into the dry ingredients and stir until just combined

Be careful not to overmix; a few lumps are okay

Preheat a griddle or non-stick skillet over medium-high heat and lightly grease it with cooking spray or butter

Pour 1/4 cup portions of pancake batter onto the griddle for each pancake

Cook until bubbles form on the surface, then flip and cook until golden brown on both sides

For the Rosemary Maple Syrup, in a small saucepan, heat the maple syrup over low heat

Add the fresh rosemary sprigs and let them steep in the syrup for about 5 minutes

Remove the rosemary sprigs before serving

Serve the gorgeous pumpkin pancakes with a drizzle of Rosemary Maple Syrup and enjoy!