It's cold this morning…there's a freeze on the cars outside. Inside, we're cuddled in blankets and making Pumpkin Pancakes. I usually double this recipe and we make a bunch to freeze. Then, on busy mornings, we reheat them in the toaster or microwave.

Yield: 12

Pumpkin Pancakes

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Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 1/4 cups all-purpose flour
• 2 Tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 beaten egg
• 1 cup milk
• 3 Tbsp Pumpkin puree

Instructions

Stir together flour, sugar, baking powder, spices and salt.

Combine egg, milk and puree/oil; add all at once to flour mixture, stirring until blended but slightly lumpy.

Pour 1/4 cup batter onto hot, greased griddle or heavy skillet for each pancake.

Cook until golden brown, turning to cook other side when pancakes have a bubbly surface and slightly dry edges. Makes about eight 4-inch pancakes or 30 dollar-sized pancakes.

Notes

adapted from the Better Homes & Gardens New Cookbook

Making pancakes from scratch really doesn't take a lot more time than using a mix. If you keep the ingredients on hand regularly, you get the hang of it! If this looks too complicated for you, try my more basic recipe Whole Wheat Pancakes.
This Pumpkin Pancakes recipe is linked up to Balancing Beauty and Bedlam's Tasty Tuesday.