Pumpkin Pancakes!

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I simply LOVE fall!
 

First of all -the amazing canvas God paints as the trees glorify us with their autumn splendor always amazes me. Each year seems more spectacular.
:)
The cooler weather that lets me sleep with the windows open, the squirrels dancing everywhere as they frantically store their plunder acorns and then, the fall harvest items! Squash, apples, pears and then - PUMPKINS!
 
I start thinking of things like my Butternut Squash Soup, picking up a few pumpkins to make my own puree for things like Pumpkin Crisp and apples for homemade apple sauce and apple butter.
 
Today, I am sharing our pumpkin pancake recipe!
 
If you do a google search for recipes, you will find all sorts of crazy things. Pumpkin pancake recipes with vinegar in them (eww...), ones with both baking powder and baking soda in them (um, 6 inches tall?) and ones with a ton of spices in them. They list cinnamon, nutmeg, ginger and ground cloves.
 
Guess what?
They are all in pumpkin pie spice! Simplify..... just use ONE seasoning.
This is recipe is SUPER easy to make, and how many pancakes you get out of it depends on how big you make them. It usually makes enough for the three of us to eat for two meals. (20-24 pancakes that are 4-5 inches across.
 
Pumpkin Pancakes

Ingredients:
2 1/2 cups all-purpose flour
4 tablespoons sugar
4 teaspoons baking powder
2 tsp pumpkin pie spice
1 teaspoon salt
2 cups milk
3/4 cup pumpkin puree
4 tablespoons butter, melted (1/2 stick)
2 eggs
Stir together the flour, sugar, baking powder, pumpkin pie spice and salt in a medium bowl.
 
Whisk together the milk, pumpkin, butter and egg in a separate bowl.
I like to do the eggs first, in a bowl by themselves
THEN add the other items.
And whisk away until it is nice and caramel colored.
You can use your own pumpkin puree or canned pumpkin.
I only use Libby's
Fold this mixture into the dry ingredients.
See how pretty it is?
Melt butter in a skillet over medium heat.
 
Pour about 1/4 cup batter for each pancake and cook approximately 3 minutes per side.
If you normally wait until they are all "bubbly" to flip, don't.
Just a FEW bubbles and you are ready to flip.
See?
 
Serve with butter and maple syrup...and rip into them!
Yummy!!
 
If they come out thicker than what you like,
just thin your batter down a bit with some milk.
 
I make ALL of them up and flash freeze the ones we don't eat.
For a speedy breakfast, just pop 2 on a plate and zap for 20-30 seconds.

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