It's that time of the year, folks; PUMPKIN EVERYTHING. Andy and I took full advantage of a work-free Sunday by sleeping in and making these pancakes for brunch. They turned out to be even better than they sound, and even better yet: easy.
Here's what you'll need to make 10-12 pancakes:
1 and 1/4 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon nutmeg
6 tablespoons pumpkin puree
2 tablespoons melted butter
1 cup milk
In a bowl, combine all dry ingredients and set aside. In a separate bowl, mix up your wet ingredients and slowly incorporate the dry ingredients Just be sure not to over-mix, as this will create flat pancakes. Put a buttered griddle or pan over medium-high heat, and use a 1/4 measuring cup to scoop the batter. Cook the pancakes for 2-3 minutes on each side (or until golden brown), and serve with butter and syrup.
I'm already making plans to have these again as soon as possible, but in the meantime I'll be drooling over these pictures. Enjoy, you guys!
(This recipe was originally found here.)