Eggnog Pancakes with Maple Cranberry Syrup

 The perfect holiday season breakfast. Thank you Grandbaby Cakes

For the Eggnog Pancakes:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
2 eggs, lightly beaten
2 cups dairy or canned eggnog
¼ cup cooking oil

For the Maple Cranberry Syrup
2 cups fresh or frozen cranberries
1 cup pure maple syrup
2 tablespoons butter

• In a large bowl combine flour and other dry ingredients. 
• In a second bowl combine remaining ingredients. 
• Stir eggnog mixture into flour mixture until slightly lumpy.
• Heat a lightly greased griddle or heavy skillet over medium heat. 
• For each pancake pour 1/4 cup batter onto griddle. 
• Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). 
• Makes 16 pancakes.

• Add 2 cups of fresh cranberries to a pan with 1 cup of pure maple syrup and 2 tablespoons of butter.
• Simmer the syrup until the cranberries begin to burst and soften and the syrup is warmed through.  
• Once the syrup has thickened and blended together, pour the sauce over each stack of pancakes.

Pumpkin Patch Pancakes with Apple Cider Syrup

This would be the perfect fall breakfast to have the weekend. It includes both pumpkin and apple! Thank you Real Mom Kitchen

Syrup:
1 cup sugar
3 tablespoons cornstarch
1 teaspoon pumpkin pie spice
4 cups apple juice or apple cider

Pancakes:
Mix up your favorite pancake mix according to package directions.
For every cup of dry mix used, mix in the following:
¼ cup canned pumpkin
½ tsp. pumpkin pie spice

• To prepare syrup: in a sauce pan mix together, sugar, cornstarch, and pumpkin spice. 
• Stir in apple juice or apple cider.
• Bring to a boil, remembering to stir occasionally. 
• Boil until desired thickness and remove from heat.
• For pancakes: prepare pancake mix according to package directions
• For every cup of mix used, add ¼ cup canned pumpkin and ¼ tsp pumpkin spice. 
• Cook pancakes and serve with the apple cider syrup.

Pumpkin Chocolate Chip Pancakes

The Perfect Fall Breakfast. Thank you Sugar and Soul

2¼ cup all-purpose flour
4 tbsp granulated sugar
1 tsp baking powder
½ tsp baking soda
1 tsp pumpkin pie spice
½ tsp salt
1¼ cup milk
½ cup ricotta cheese
1/4 cup pumpkin puree
2 large eggs
1/2 cup chocolate chips

• In a large bowl, not a stand mixer, combine flour, sugar, baking powder, baking soda, pumpkin pie spice and salt.
• In a separate bowl, stir together milk, ricotta, pumpkin puree, and eggs.
• Add wet ingredients to dry ingredients and stir until just combined. 
• Batter should be a bit lumpy, do not over mix.
• Gently fold chocolate chips into the batter OR sprinkle them on to the cooking pancakes.
• Spray griddle or large pan with cooking spray and heat on medium heat.
• Use a ½ cup measuring cup to pour batter onto cooking surface.
• Cook for 1½ - 2 minutes until edges start to bubble 
• Flip and cook the other side for about a minute until side is golden brown.
• Remove from pan, top with butter and syrup and whipped cream!

Whole Wheat Pumpkin Pecan Pancakes

On a chilly October morning, its a good day for these Whole Wheat Pumpkin Pecan Pancakes!. Thank you Skinny Taste

• 1 cup white whole wheat flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1 cup buttermilk
• 3 large egg whites
• 1/4 cup canned pumpkin
• 2 tbsp pure maple syrup
• 1 tsp vanilla
• 2 tsp oil
• 3 tbsp chopped pecans
• cooking spray
• warmed maple syrup, for topping (extra)

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• Mix flour, baking powder, salt, cinnamon and spice in a bowl.
• Combine buttermilk, egg whites, canned pumpkin, 1 tbsp maple syrup, oil and vanilla in a bowl and mix until smooth.
• Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots then fold in pecans.
• Don’t over-mix.
• Heat a large skillet on medium-low heat.
• Spray oil to lightly coat and pour 1/4 cup of pancake batter.
• When the pancake starts to bubble and the edges begin to set, about 2 minutes then flip the pancakes and cook an additional 1 1/2 to 2 minutes.
• Repeat with the remainder of the batter.
• To serve, top with warmed maple syrup.