Pumpkin Pancakes

Pumpkin Pancakes

Yields: 20 pancakes (5-6 servings)

Printable Recipe

Who doesn't love fall?  I'll tell you...jerks.  Fall is great, so many delicious flavors.  Anyone who doesn't like fall should have their head examined.

This is one of our fall favorites, Pumpkin Pancakes.  We usually stock up on canned pumpkin when it's on sale, but I couldn't wait to have some pumpkin pancakes and to try a recipe for pumpkin spiced latte that everyone of my pintrest peeps have been pinning.

Ingredients

• 1 1/2 Cups milk
• 1 Cup pumpkin puree
• 1 egg
• 2 Tablespoons vegetable oil
• 2 Tablespoons vinegar
• 2 Cups all purpose flour
• 3 Tablespoons brown sugar
• 1 Teaspoon baking soda
• 1 Tablespoon Pumpkin pie spice
• 1/2 teaspoon salt

In a bowl, mix together milk, pumpkin, egg, oil & vinegar. Combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt in a separate bowl.  Stir dry ingredients into wet until just combined.

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

The verdict:  We've made these before, we'll be making them again, because they are awesome.  On Saturdays if possible we make a big breakfast and typically have the same thing on Sunday, because we can just reheat it.  This weekend we made a big tray of turkey bacon and then just reheated enough pancakes for breakfast along with the rest of the turkey bacon, far less work on a Sunday morning suite for reading the paper and drinking coffee.

The leftover pancakes (if you have any!) can be frozen, but we will use them during the following work week