Pumpkin Pancakes

I was recently asked by a friend to do a 'Pumpkin Event' on my blog. If you know me, you know how hard it is for me to say no to friends and that it's even harder to not partake in a food challenge like this. As soon as he asked me about whipping up some pumpkin-inspired fare, the wheels in my head started turning and they haven't stopped yet. It's been a couple weeks of pumpkin-themed food swimming around in my brain and I think I've finally stopped writing recipes for the moment. Well, almost.

One of the first things I thought about making when my friend brought up the idea was pumpkin pancakes. They just sounded so good and after a couple tries, I found the right combination of ingredients to produce fluffy, moist cakes that are full of pumpkin-y, spicy goodness. 

My biggest, little critic was in a mood the morning I made them so it took a little prodding to get him to even take a bite, but after that first bite, I got the hilarious and approving head nod. I then had a happy boy running around the house screaming that he really liked his breakfast. All was right with the world.

Warning: This recipe makes a ton of pancakes. You can either make them all for a crowd or store the prepared batter, covered, in the fridge. It will keep for about 4 days. (If you make pancakes from the refrigerated mix, stir in about a teaspoon of milk at a time until you reach the original consistency.)

Pumpkin Pancakes Ingredients • 1 1/4 c canned pumpkin puree • 2 eggs • 2 c milk • 2 TB canola oil • 1/4 c brown sugar • 2 1/2 c flour • 2 1/2 tsp baking powder • 2 tsp baking soda • 2 tsp pumpkin pie spice • 1/2 tsp salt • 2 tsp cinnamon Directions 1. In a large bowl, combine all dry ingredients. 2. In a medium-sized bowl, combine all wet ingredients together. 3. With a large spoon or whisk, add the wet ingredients to the dry ingredients. Don't over mix - batter will be slightly lumpy. 4. Heat a heavy bottomed skillet or griddle over medium heat. (If it's not non-stick, add a tiny bit of oil to prevent sticking.) 5. Pour about 1/4 c to 1/3 c batter onto the pan. Flip when bubbles form on the top and bottom is lightly browned. Cook on other side until lightly browned. (About 2-3 minutes per side.)