Pumpkin Pancakes Recipe

Fall is most definitely one of my favorite seasons of the year. The weather is fantastic. The mornings are rich with a cool bite of the season, the smell is unmistakable from summer into fall. You can almost compare the scent of fall to that first bite into an apple; crisp, juicy from the dew of the morning, bitter and then sweet with a smoothing you can feel all over your body.

But moreover the foods of fall are comforting and wrap you like a wool blanket on a cool night standing near a bonfire, you are chilled but warmed at the soul. One of my favorite foods to warm the soul are squashes and pumpkins. I adore pumpkins for their many uses, flavors and varietal colors, I find them magnificently beautiful. Like this white, Cinderella pumpkin I received from my CSA at the local farm we participate with, it is so beautiful and needless to say tasty. I made pumpkin pie from that bad boy and took to my grandmother’s for Christmas and she was in heaven. When grandma is in heaven from YOUR pie, you know it is good!

In addition to pie I had a hankering for pumpkin pancakes. The Chad had some of these pancakes months back at an IHOP when we were sans kids one day. They were TO.DIE.FOR. Take all the goodness of a pumpkin pie and slap it into a pancake, slathered with butter and syrup, it melts in your mouth! So here is my recipe for the mouth watering goodness, it is 100% organic in our home, we wouldn’t roll any other way, but you can use all the same ingredients for all the same taste. Bon Appetit!

• 1 egg
• 1 C. flour
• 3/4 C. milk
• 2 T butter
• 1 T sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 6 T canned pumpkin (or fresh mashed pumpkin)
• 1/4 C. brown sugar
• 1 tsp nutmeg
• 1 tsp cinnamon
• 1/2 tsp ginger

Serves up about 14-16 pancakes, but to yield more, add 1/4c. of milk to thin the consistency. Make sure you cream together the butter, sugar, milk, spices and pumpkin, this will yield the best flavor.