Pumpkin Pancakes

Pancakes are one of those comfort foods that are delicious no matter what time of day or what time of year you eat them.  (Especially when they're sweetened perfectly with pure, real maple syrup!)  I'm not sure why, but I remember when I was a little kid and couldn't stand eating breakfast.  That's certainly not the case anymore.  :)

It was so much fun to finally make dinner with Nicholas again.  With our schedules, life, and being so exhausted, it has been almost impossible since we've moved here.  He requested pancakes, so I thought, why not make them appropriate for this season?  I think these would be fun for any fall morning, for Halloween next week, or even for a Thanksgiving breakfast or brunch.

Want a fun variation on this?  Add some chopped walnuts, dried cranberries, or add some chocolate chips!  (Why not go all out then and top it with that delicious chocolate hazelnut spread we all love?)

Warm-up with some pumpkin pancakes, hot chocolate or coffee, and enjoy a wet day inside.  :)

Pumpkin Pancakes

2 cups flour
1/4 cup brown sugar
1 tbsp baking powder
1 teas cinnamon
1/4 teas nutmeg
1/4 teas cloves
1/4 teas allspice
1/2 teas salt
1 teas vanilla
1 cup pumpkin
3 eggs
1/2 cup oil
2/3 cup milk

In a separate bowl, add the flour, sugar, baking powder, cinnamon, nutmeg, cloves, allspice, and salt together.  Whisk and set aside.

In a large bowl or stand mixer, whisk the eggs on medium-high for 2-3 minutes.  Turn off the mixer and add in the milk and oil and mix again on medium for about 30 seconds.  Add in the pumpkin and vanilla and mix on low for about 10 seconds.  Lastly, pour in the dry mixture into the wet and mix just until combined, careful to not over beat the batter.

Heat a skillet, griddle, or cast iron on medium or medium-low heat (I found that the "4" dial on a scale of "10" was great for our stove and the cast iron).  Melt butter and allow to coat the entire base of the cooking surface.  Pour a 1/4 cup of batter onto the heated skillet (I like using the measuring cup for consistency).  Cook each side for 2-3 minutes or until lightly browned and stable.

Top with powdered sugar, maple syrup, heavy cream, whipped cream... oh, the delicious toppings are endless!