Who Doesn’t Love Pancakes?!?

Seriously.

Unfortunately it is Monday….so I fully realize you probably didn’t make pancakes this morning.

Unfortunately.

BUT… I beg of you – make some pancakes sometime soon. You could try traditional buttermilk pancakes, cake batter pancakes, perfect diner pancakes, the single lady pancake, whole wheat brown sugar banana bread pancakes, coffee pancakes, oatmeal cookie pancakes, peanut butter banana pancakes, milk chocolate chip buttermilk pancakes, berry meyer lemon pancakes, or any other kind of pancake! Heck – let your Bisquick shine!! You could have a quick Brinner (Breakfast for Dinner in case you didn’t know) or save these until your next weekend off:) On Saturday I made pumpkin pancakes. These are yummy but SUPER rich – be forewarned!!

Pumpkin Pancakes

Ingredients:

• 1 1/2 cups non-skim milk (you can also use fat free evaporated milk)
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar
• splash of vanilla
• 2 cups all-purpose flour
• 1/4 c. brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cloves
• 1/4 teaspoon pumpkin pie spice
• 1/2 teaspoon salt

Directions

1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, and spices in a separate bowl. Stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. These are very thick, so you’ll need to quickly spread them out with the back of the measuring cup or a spoon. When the sides begin to look dry and the top has a few bubbles or looks a little dry it’s time to flip! Quickly slide a turner underneath and flip. Brown on both sides.

Serve with butter or whipped cream – and syrup too if you desire! Yum!