Ingredients
1 teaspoon vanilla
1 cup water
2 teaspoons cinnamon
2 tablespoons all-purpose flour
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
1/4 cup vegetable oil
3/4 cup canned pumpkin
1 1/2 cups milk
Pinch of salt
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1/4 cup light brown sugar
1 1/2 cups all-purpose flour
Step by step
Add flour, brown sugar, baking powder, pumpkin pie spice and salt to blender; pulse a few times to combine. Transfer to a bowl.
Add milk, canned pumpkin, oil and eggs to blender; blend until smooth. Return flour mixture in three batches to blender, blending well after each addition, until batter is thick and smooth.
Pour approximately 1/4-cupfuls of batter from the blender directly onto a hot, greased griddle. Cook pancakes 2 to 3 minutes on each side until golden brown and fluffy. Transfer to a plate.
To make the syrup: Combine all ingredients in a medium saucepan over high heat. Bring to a boil, stirring constantly. Cook 3 to 5 minutes until syrup thickens.
Pour warm syrup over pancakes. Serve with whipped cream and fresh berries, if desired.