Pumpkin Pancakes

October means it's pumpkin season and now I can unleash all the delicious pumpkin recipes I've been wanting to make since last fall.  Truth be told, I love pumpkin so much I'm not afraid to cook or bake with it "out of season."  Regardless, pumpkin taste like fall and these fluffy, soft pancakes are a perfect way to start your crisp fall mornings.  Spiced with pumpkin pie spice, these pancakes have an excellent pumpkin flavor and are just lovely for brunch. Or cook up a bunch on a weekend and freeze them for quick breakfasts during the week.  Warm and covered in maple syrup, pancakes like this are exactly why I enjoy fall mornings.
Either on Friday or Saturday evenings, I decide that I want to make pancakes the next morning and since Dave is no help in deciding what flavor, I spend a little time scouring the web for a fun new pancake recipe in a flavor I haven't tried yet.  So was the case when I stumbled upon this recipe from Tastes Better from Scratch, a blog written by identical twin sisters, Lauren and Liz, who share a love of cooking.  I doubled up this recipe to have enough for all of us, and luckily we had a few leftover to pop in the freezer.  I substituted the cinnamon and allspice for pumpkin pie spice, and it hit just the right notes.  Stock up on your cans of pumpkin puree because you'll want to make these throughout the fall.

Pumpkin Pancakes

Ingredients

2 cups flour
3 Tablespoons brown sugar, packed
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
2 eggs
2 Tablespoons vegetable oil
2 Tablespoons white vinegar

In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt.

In a separate bowl, whisk together milk, pumpkin puree, eggs, oil and vinegar.

Pour pumpkin mixture into flour mixture and stir until just combined.

Preheat a griddle over medium heat (325 degrees F for an electric griddle).  Spray with cooking spray and portion pancake batter onto pan.  Cook about 2 minutes until edges are set and the center starts to bubble.  Carefully flip and cook another 1-2 minutes on other side.

Remove finished pancakes to a cookie sheet in a 200 degree F oven to keep warm until finished cooking the rest of the batter.

Serve with butter and maple syrup as desired.

Makes 18 pancakes.

Happy Baking,
The Cookie Princess

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