Pumpkin Spice Pancakes!

This time of year just calls for recipes using pumpkin...pumpkin pies, pumpkin breads, pumpkin muffins or cupcakes.  I was in the mood for pancakes and just happened to have some pumpkin left from some other pumpkin creation I had recently made and I decided to make these "Pumpkin Spice Pancakes"!   All I can say is "WOW", I am so glad I did!!!  This was the absolute best pumpkin recipe I think I have eaten this Fall so far!  Maybe I was just in the mood for it, but the results were better than even I imagined they would be. 

 Here is what you will need:

2 cups all purpose flour

3 tsp. baking powder

1 tsp. salt

1/4 cup sugar

1  1/2 cups milk

2 eggs, slightly beaten

2 Tbs. vegetable or canola oil

1/2 cup pureed pumpkin (not pumpkin pie filling)

1 tsp. pumpkin pie spice

1 tsp. cinnamon

2 tsp. vanilla

Topping

Maple syrup

whipped cream

Sift the flour, baking powder, and salt together in a mixing bowl.  Add the sugar.  Make a well in the center of the bowl and add the milk, beaten eggs, oil, pumpkin, pumpkin pie spice, cinnamon, and vanilla.  Stir together just until well blended.   If the batter is too thick add just a little more milk.  Let the batter sit for about 15 - 20 minutes before using it.  It will rise and thicken up a little and it makes the pancakes fluffier. 

Heat vegetable or canola oil on a griddle or a large skillet with a flat bottom.  The oil should sizzle when it's hot enough.  I use an ice cream scoop and place two full scoops for each pancake.  When bubbles form on the top of each pancake, carefully flip them over and brown on the other side.  Make sure to leave them in long enough to cook the middle of the pancake.  Because of the pumpkin these tend to be a little denser than a plain pancake and take just a few more minutes to cook through.  Remove to a serving plate.

These are perfect with warm maple syrup...

...and if you want to go really decadent with it, add a dollop of whipped cream!  Yummy!!!