Pumpkin Pancakes with Cinnamon Syrup

These are delicious, everyone agreed.  I used whole wheat flour so I added more milk.  They are really think, so cook them at a lower heat for a but longer than you would.  With the whole wheat flour they were very filling. I made a different cinnamon syrup, but I would really like to try this one since it doesn't have any dairy or corn syrup.

I found the recipe at Love to Cook. 

2 cups flour
3 Tbs brown sugar
2tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups milk
1 cup pumpkin puree
2 eggs
2 Tbs vegetable oil
2 Tbs vinegar

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Cinnamon Syrup:
1/2 cup white sugar
1/2 cup packed brown sugar
2 Tablespoons all purpose flour
1tsp ground cinnamon
1 tsp. vanilla extract
1 cup water

Stir all ingredients together in a small saucepan. Over medium heat, stir occasionally until boiling. Let it boil for a few minutes while stirring until it thickens. Remove from heat and set aside until needed.