The temperatures for the last week in October go from 80′s to 40′s literally overnight. It happens every year, right around Halloween.

This morning it was so cold that instead of waking up and running out to a 9 am yoga class, my boyfriend and I huddled indoors feasting on these fantastic pancakes.

Fresh cranberries have just arrived so I always have a few bags around to make my favorite winter juice. Simmered with good quality pure maple syrup, they soften and pop, giving the sweet syrup a depth of tartness. It is absolute perfection poured over these spicy, crisp-edged pumpkin cakes.

Pumpkin Spice Pancakes with Fresh Cranberry Syrup
Makes about 8-10 large pancakes

Fresh Cranberry Maple Syrup

1/2 cup pure maple syrup

1/4 cup fresh cranberries

Pumpkin Spice Pancakes

1 1/4 cup whole wheat pastry flour (can also use regular all purpose or gluten free baking blend)

1 teaspoon pumpkin pie spice

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup chopped roasted pecans (plus more for garnish)

1 1/4 cups milk (I use almond milk)

1 large egg

1/2 cup canned pumpkin puree

2 tablespoons packed brown sugar (or any sweetener you like)

1 tablespoon grapeseed oil

For Syrup: Place syrup and cranberries in a small saucepan set over medium heat. Allow mixture to come to a boil then reduce heat to low and cook 5-8 minutes, until cranberries have burst and softened. Mash with a potato masher or large fork to crush berries into syrup. Hold over lowest temperature until ready to serve.

For Pancakes: In a large bowl, whisk together flour, baking powder, spices, baking soda, and salt until combined. Add roasted pecans and stir until they are mixed in. In another large bowl, whisk together milk, egg, pumpkin, sugar, and oil until combined. Add wet ingredients to dry ingredients and mix just until smooth, a few lumps or streaks of flour are okay - resist over mixing pancake batter. Set aside.

Heat a large flat top non-stick skillet over medium heat. Wait until pan is hot then add about a teaspoon of ghee, butter, or canola oil spray to the hot pan. Use a 1/4 cup measure to pour pancake batter on to hot skillet. Coax batter into the size you want your pancake to be, I like about 5 inch round cakes. Cook until you see bubbles rise to the surface and under edge is set. Flip and cook another 30-45 seconds until they are cooked all the way through. Serve hot with softened butter, chopped roasted pecans, and Fresh Cranberry Syrup.