Pumpkin Pancakes

There’s no denying that summer is coming to a close. While we some of us are struggling to hold back tears, others are elated by the thought of changing leaves, pumpkin spice lattes, and crisp weather. Fall is the time of year when we return to our indoor activities and delights to again enjoy the company of family and friends in close corridors.

We are sharing one of our favorite fall traditional recipes: Pumpkin pancakes! Read on for a step-by-step instructional on how to make a fall-tastic breakfast that your whole family will love!

What you’ll need:

1 ½ cups buttermilk

1 cup canned pumpkin

1 egg

2 tablespoons melted butter

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 tablespoons vinegar

3 tablespoons brown sugar

1 teaspoon allspice

½ teaspoon ground ginger

1 teaspoon cinnamon

1 teaspoon nutmeg

½ teaspoon salt

Toppings:

Fruit

Chopped nuts

In medium sized bowl, combine and mix buttermilk, pumpkin, egg, butter, vinegar and set aside. In separate bowl, combine and mix flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, and salt. Combine two mixtures into one bowl.

Lightly grease a fry pan or griddle and bring to medium heat. Pour or spoon about ¼ cup of batter onto pan. Brown and both sides and enjoy hot!

Serve with fruit, syrup, or chopped nuts!

Servings: 6

Prep time: 20 minutes

Cook time: 20 minutes