Pumpkin Pancakes

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Wet Ingredients:

2/3 Cups Half and Half or Whole Milk

1 Egg

1/4 Cup Pumpkin Puree (not pumpkin pie filling)

1 t Vanilla

1 T Butter- melted

Dry Ingredients:

3/4 Cups AP Flour

2 T Sugar

1 t Baking Powder

1/4 t Baking Soda

1 t Cinnamon

1/2 t Ginger

1/8 t Nutmeg

1/8 t Salt

To Serve:

Maple Syrup

Butter

In a medium sized bowl, mix all wet ingredients well. *Note: butter should be slightly cooled from melting before adding.

In a medium sized bowl, mix all dry ingredients well. Add in wet ingredients and mix until just combined without over mixing.

Using your favorite flat pan or electric griddle, pre-heat to 310-315 degrees. Using a stick of butter, spread butter over the pan until well greased. Add about 1/3 cup of pancake batter at a time. The pancakes are ready to flip when the bubbles on the surface release- about 2 minutes. Flip and cook for another 1-2 minutes until fully cooked. Serve with your favorite maple syrup! Enjoy

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Pumpkin Pancakes