The coziest fall breakfast you’ll ever make 🍂🥞

These pumpkin pancakes are soft, spiced just right, and paired with a dreamy cinnamon syrup that takes them over the top! Perfect for chilly mornings and holiday brunches. 🍁✨

✅ Key Ingredients:

* 1 cup all-purpose flour

* 1/2 cup canned pumpkin

* 3/4 cup milk

* 1 large egg

* 1 Tbsp oil

* 1 Tbsp vinegar

* Brown sugar, baking powder & soda

* Allspice, cinnamon & salt

🥄 For the Cinnamon Syrup:

* 1 stick butter

* 1 cup sugar

* 1 cup buttermilk

* 1 Tbsp vanilla

* 1/2 tsp cinnamon

* 1/2 tsp baking soda

👩‍🍳 How to Make It:

1. Mix milk, pumpkin, egg, oil & vinegar in a bowl.

2. In another bowl, whisk dry ingredients. Stir into the wet mix until just combined.

3. Heat a lightly oiled skillet over medium-high heat. Pour 1/4 cup batter per pancake. Cook until golden on both sides.

4. For syrup: Melt butter in a saucepan. Stir in sugar, buttermilk, vanilla & cinnamon. Bring to a boil, simmer 2 mins, stir constantly.

5. Add baking soda (it’ll foam!), cook 30 sec, then remove from heat. Let cool 10 mins.

💡 Pro Tip: This syrup is liquid gold—store extra in the fridge for waffles or French toast later!

📌 SAVE this cozy fall recipe!

Full recipe at Tastes Better From Scratch (link in bio!)

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