“Hey, Cupcake!  What’s your favorite food?”  The answer, if we’re talking breakfast, is pancakes.  And sometimes even if we’re not talking breakfast, the answer is pancakes.

Usually I make sneaky wheat pancakes, but well, it’s fall and I had a hankering for pumpkin pancakes. Unfortunately when I went to Trader Joe’s last week they didn’t have their amazing pumpkin pancake mix, yet. I panicked for a moment, but then I remembered I had a great recipe for pumpkin pancakes!  And I had all the ingredients!

Pumpkin Pancakes #breakfast #recipe #pumpkinI’m not a big pancake fan, but mmmmm……these are delicious!  A little bit of pumpkin and a little bit of spice.  You might want to go ahead and make a double batch of these because they won’t last long!

Pumpkin Pancakes

Ingredients

  • 2 cups all-purpose flour
  • 3 tbsp brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp all spice
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tbsp vegetable oil
  • 2 tbsp vinegar

Instructions

  1. In a medium bowl, mix together the milk, pumpkin, egg, oil and vinegar.
  2. In a small bowl combine the flour, brown sugar, baking powder, baking soda, spices and salt.
  3. Stir the dry ingredients into the wet ingredients.
  4. Heat a griddle to medium high heat. Pour 1/4 cup of batter per pancake. Cook until bubbly, then flip and heat until cooked through.
http://whatdoesshedoallday.com/pumpkin-pancakes/

And really, since canned pumpkin is not seasonal (would link to Joanna at Midwestern Bite, but she’s taking a bit of a hiatus) you can make these any time you want!

And even though we just had pumpkin pancakes for breakfast over the weekend, I’ve decided to make more this morning!  What a great start to the week!

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