Pumpkin Pancakes

I must be in the fall mood because I have been craving fall flavors like apple butter and pumpkin.  I think that you can enjoy these flavors any time of the year, but it is extra special at the right season.

Two years ago we had a great harvest of pumpkins.  I don’t remember the exact count, but we ended up with the equivalent of 60 cans of pureed pumpkin.  I have found some great recipes using my pumpkin.  I love this Pumpkin Swirl Bread recipe from my friends’ blog.  I also have tried pumpkin risotto which is great.  Here is my favorite recipe using pumpkin.

Pumpkin Pancakes

2 cups all purpose flour

3 Tbsp packed brown sugar

1 Tbsp baking powder

1/2 tsp salt

1 3/4 cup milk

3 eggs, lightly beaten

3/4 cup canned pumpkin

1/2 cup cooking oil

1.  Combine flour and other dry ingredients.  In second bowl combine eggs and remaining ingredients.  Stir wet ingredients into dry ingredients.  Mix until mixture is just a bit lumpy.

2.  Heat frying pan until water dances or sizzles.   Flip once the sides lift off the pan and bubbles form and stay.

I really enjoy these both hot or cold.  I usually make 3 small pancakes for a snack at work.  It is even quick enough to make before leaving for work.  And there is barely any sugar in it, but it’s sweet enough if you have a sweet tooth.   I hope you enjoy these as much as I do.