My girls have been really into eating pancakes on the weekends – normally I just whip up some buttermilk pancakes from a mix, but this week I happened to have some leftover pumpkin in the refrigerator that I wanted to use up.  I searched my favorite food sites for a good recipe, and I didn’t see one that fit the bill.  I either didn’t have all the ingredients, or it was just too complicated (like the one I found that I had to beat the egg whites separately then fold them into the batter).  I was looking for something quick and easy, that would taste great.  Since I couldn’t find what I was looking for – I decided just to make up my own recipe – and they were so good, I had to post them here.  They are light and delicious, with a great fall pumpkin flavor.  You can serve them two ways – with cinnamon sugar sprinkled on top, or with maple syrup.  I still can’t decide which I like better…I will just have to eat another one to find out.

Ingredients

• 1 1/4 cups all-purpose flour
• 6 T brown sugar
• 2 tsp baking powder
• 1 1/4 tsp pumpkin pie spice
• 1 tsp cinnamon
• 3/4 tsp salt
• 1 cup whole milk
• 3/4 cup canned pure pumpkin
• 3 large eggs
• 2 T melted butter (1/4 stick)
• 1 tsp vanilla extract

Preparation

Whisk the first 6 ingredients in a large bowl to blend.  Whisk milk, pumpkin, eggs, melted butter and vanilla in a medium bowl to blend well.  Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick).

Heat a non-stick pan over medium high heat.  Brush with oil if you think your pan needs it (mine did not).  Pour batter by 1/4 cupfuls into hot skillet.  Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 minute per side.  Flip over and cook for another 30 seconds or until they are cooked and nicely browned.  Repeat with the remaining batter.  Serve with cinnamon sugar or syrup on top.

Makes about 14 pancakes.

For a printer-friendly version of this recipe, click here: Pumpkin Pancakes