Pumpkin Pancakes

I know what you're thinking. I'm in the pocket of Big Pumpkin, and have been using so much canned pumpkin lately, not because I like it so much, but because I'm being paid to. I wish! (Big Pumpkin, call me ;-)

No, the truth of the matter is, I'm simply using the time-honored strategy of turning any recipe into a "holiday recipe" by adding some pumpkin. It really does work – whether chili, bread, soup, or cookies – just plop in a spoon or two of pumpkin, and you are in seasonally appropriate heaven!

Here we are taking a very standard pancake recipe, and with the addition of pumpkin, and a few classic pumpkin pie spices, have turned it into what would be a memorable holiday brunch item.

I also have it on very good authority that this works quite nicely as a winter breakfast-for-dinner special. I hope you give it a try soon. Enjoy!

 

 
Pumpkin Pancakes Ingredients Mix in one bowl:
2 cups all-purpose flour 
2 tablespoons brown sugar 
1 tablespoon white sugar 
2 teaspoons baking powder 
1 teaspoon baking soda 
1/2 teaspoon table salt Mix in another bowl: 
1 cup pumpkin puree 
1 teaspoon ground cinnamon 
1/2 teaspoon ground ginger 
1/2 teaspoon ground allspice 
1 egg 
1 1/2 cups milk 
2 tablespoons vegetable oil 
2 tablespoons lemon juice 
2 teaspoon grated lemon zest Combine and make pumpkin pancakes!