Pumpkin Pancakes w/ Cinnamon Syrup

1 c. all purpose flour
1 c. whole wheat flour
6 T. packed brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
dash of ground cloves
dash of nutmeg
1 tsp. cinnamon
1/2 tsp. salt
1 2/3 c. buttermilk
3/4 c. canned solid pack pumpkin
3 large eggs
1 tsp. vanilla
2 T. melted butter

Mix all dry ingredients together to blend. In another bowl whisk wet ingredients. Pour into dry ingredients and whisk until mostly smooth. Spray skillet or griddle with cooking spray. Drop batter by 1/4 cups and cook until bubbles form on top and bottoms are golden brown. Flip and cook about 2 min more. Repeat with remaining batter. Serve with warm cinnamon syrup.

CINNAMON SYRUP
1/2 c. white sugar
1/2 c. brown sugar
2 T. all purpose flour
1/2 tsp. cinnamon
1 tsp. vanilla
1 c. water

In large sauce pan, stir together dry ingredients. Add water and vanilla and bring to a rolling boil, stirring often. Continue to boil, stirring often, until mixture begins to thicken (about 5-8 min). Remove from heat and let stand a few minutes before serving.

We REALLY enjoyed these last night for dinner, served with a sausage patty and scrambled eggs. YUM!