Pumpkin Pie Pancakes

Another toungue twister, another home run dish. I told you already I have a thing for pancakes and there are plenty more to come. My thing for pancakes combined with my thing for pumpkin (see here) resulted in these. Light and fluffy with a distinct pumpkin spice taste and all the right seasonings that make these taste just like pumpkin pie, these pancakes are a treat. The pureed pumpkin gives the pancakes unbelievable moistness and subtle pumpkin flavor. I used fresh pumpkin that I boiled, mashed and drained of liquid but you can use the canned variety as well with  great results. This makes for a great breakfast for erev-Thanksgiving when you have the pumpkin lying around anyway or on any cool fall morning when just the smell of these cooking will warm you up. Enjoy!


1 cup buttermilk (or regular milk)
1/2 cup milk
1 cup pumpkin puree
1 egg
2 Tbl melted butter (or oil)
2 Tbl vinegar
2 cups flour
4 Tbl brown sugar
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp salt

Mix the dry ingredients together in one bowl and the wet ingredients including the pumpkin in another bowl. Mix the dry ingredients into the wet and mix until just combined but without over mixing. Fry the pancakes in  pan or on a griddle rubbed with some butter or sprayed with cooking spray.

                                                            

Alright, not the prettiest stacking job but the urgency to devour them warm overtook any artistry we may have attempted.