Pumpkin Pancakes

This is a wonderful recipe for pumpkin pancakes, light and fluffy . The kids gobbled them up.
Pumpkin Pancake Recipe
(Printable Version)

2 c. all-purpose flour

2 Tbs. brown sugar

1 Tbs. Baking Powder

1/2 tsp. ground cinnamon

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. salt

1 3/4 cup milk

1/2 c. canned pumpkin

3 eggs

1/4 C. vegetable oil

In a large bowl, combine the flour, brown sugar, cinnamon, nutmeg, salt and ginger. In another bowl, combine the eggs, milk, pumpkin, oil . Stir combined wet ingredients into dry ingredients until moistened. Scoop batter by 1/4 cups onto a preheated hot griddle sprayed with cooking spray.

When bubbles begin to form, flip the pancake over. Cook until golden.

So delicious!! You can serve with syrup, we enjoyed it with :

Cinnamon Buttermilk Syrup

1/2 Cup butter

1 Cup Sugar

2/3 C. buttermilk

1 t. vanilla

1/2 t. Cinnamon

1/2 t. baking soda.

Mix Butter, sugar and buttermilk together and boil 2 full minutes. Remove from heat. Add vanilla, cinnamon and baking soda.

Serve over pancakes, waffles or french toast. Makes 2 cups of syrup.

( Omit the cinnamon for traditional buttermilk syrup)