Pumpkin Pancakes

I have been on a roll with breakfast baking this month. I left you with some basic pancake and waffle recipes to get you through the long winter months of chilly mornings. But I can't forget about those leisurely Sunday morning breakfasts with friends and family- sitting by the fire clutching our coffee cups and laughing as we eat the most delicious food made with love. This image might be pushing it just a little, but I promise you these pumpkin pancakes are no joke! I have perfected the recipe and so here it is- from my kitchen to yours.

Ingredients

1 cup flour                                       

1 TBSP. sugar                                   

2 tsp. baking powder                  

1/4 tsp. salt                                        

1/2 tsp. cinnamon                              

1/2 tsp. pumpkin pie spice

1 egg

1 cup milk

2 TBSP. cooking oil

1 tsp. vanilla

3 large spoonfuls of canned pumpkin

Process

Combine dry ingredients in a large bowl. Make a well in the center and add egg- beat until fluffy. Mix milk, oil, and vanilla with egg, then combine all ingredients. Mix batter until moistened, the batter will be lumpy. Fold in pumpkin as the final step. It is important to not over-mix the batter. 

Lightly spray skillet and pour batter using a 1/4 cup or an ice cream scoop. Set heat to medium, and set timer for 2 minutes, then flip and cook the other side for another 2 minutes. Before flipping, wait for tiny bubbles to appear on the surface. Once you see these bubbles, it is the perfect time to flip!

Pancakes will turn golden brown when cooked completely.