Pumpkin Pancakes

I get excited when diner restaurants start serving pumpkin pancakes. They taste exactly like pumpkin bread, flavored with cinnamon and spices. They are denser than regular pancakes, moist, and delicious! Since I had some pumpkin puree left from the cupcakes I made previously, I decided to make them for dinner. Dinner for breakfast is the best; people should do it more often.

Pumpkin Pancakes

Pumpkin Pancakes

Yields 3 servings

• 1 C. flour
• 1 tsp. baking soda
• 1/2 tsp. allspice
• 1/2 tsp. cinnamon
• 1/4 tsp. ground ginger
• 1/8 tsp. nutmeg
• 1/4 tsp salt
• 3/4 C. milk
• 1 T. vinegar
• 1 egg
• 1/2 C. pumpkin puree
• 1/2 tsp vanilla
• 2 T. brown sugar
• 2 T melted butter
• oil

Add 1 T. of vinegar to the milk and set aside for it to curdle.

In a bowl whisk together flour, salt, baking soda, cinnamon, allspice, ground ginger, and nutmeg.

In another bowl, whisk together pumpkin puree, egg, melted butter, vanilla, brown sugar, and the curdled milk.

Add the dry ingredients to the wet ingredients and mix until combined. Using a 1/4 measuring cup, scoop the batter onto a heated and oiled skillet over medium heat. Spread the batter out a little since it's thicker than regular pancake batter. When the batter forms bubbles and the edges are puffy, flip it to cook the other side.

Serve with butter and syrup. This recipe should make 9 pancakes.

Enjoy!