Pumpkin Pancakes

Ahhh yes that time of year.....apples, pumpkin in many forms (coffee & cappuccino anyone?) as well cool, fall nights. We've been itching to make some goodies using pumpkin and one of our latest creations was pumpkin spice pancakes. These were a hit with everyone. The pumpkin isn't strong tasting for those who don't like an overwhelming taste of it. The hint of spices rounded out this yummy breakfast and it couldn't be complete without the dollop of whipped cream on top!

Pumpkin Spice Pancakes

1¼ cups all-purpose flour (or gluten-free flour blend)

2 tbsp. brown sugar

2 tsp. baking powder

¼ tsp. salt

¾ tsp. ground cinnamon

¼ tsp. ground nutmeg

Dash of ground ginger

Dash of ground cloves

1 cup milk

½ cup pumpkin puree

1 large egg

2 tbsp. vegetable oil or melted butter

Directions:

In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine.  Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup.  Add the wet ingredients to the dry ingredients and whisk together just until combine.  (The batter may still have a few lumps – that is okay.)

 Heat a greased skillet or griddle over medium heat.  Once the skillet is hot, add a 1/3 cup scoop of batter to the pan.  Let cool until bubbles begin to form on the top surface.  Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more.   Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed.  Serve with cinnamon sugar, maple syrup, and/or whipped cream.

*note, I doubled this recipe with my family which gave me a few left overs. These also freeze well.

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