Pumpkin Pancakes with Buttery Maple Pecan Syrup

This recipe is originally from allrecipes.com.  I doubled it and used 1 can of Trader Joe's organic pumpkin purée to feed a crowd of ten.  The doubled recipe appears below.  They're yummy, and if you have some left--not likely around here!--they're good leftover.

Pancakes (doubled recipe):
3 C. milk
2 C. pumpkin purée (I used 1 15-oz. can)
2 eggs (I used 3 small)
1/4 C. oil (I used olive oil)
1/4 C. Apple cider vinegar (yes, vinegar!)
4 C. flour (I used half freshly-ground whole wheat)
1/3 C. brown sugar
1 Tbsp. + 1 tsp. baking powder
2 tsp. baking soda
2 tsp. ground allspice
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. salt

Combine wet ingredients in large mixing bowl and mix well.  Combine dry ingredients and add all at once to wet ingredients.  Stir just until blended.  Do not over-mix!

Cook in tad of butter over medium heat on hot griddle.  Delicious served warm with Buttery Maple Pecan Syrup and whipped cream.

Buttery Maple Pecan Syrup:
1/2 C. (1 stick) butter
1 1/2 C.+ pure maple syrup (I used dark amber from Costco)
3/4 C. pecan pieces, toasted

Melt butter and heat over medium heat until nicely browned.  Stir in maple syrup and cook together for 2-3 minutes over medium heat.  Remove from heat and let stand.  Add toasted pecans.

This original quantities (from allrecipes.com) appear here.