Until I was 13, we lived in my grandpa's basement. Every Sunday after church, my brother and I would go upstairs and cook pancakes for the whole family. My grandpa would come in and tell us tales of how his father could flip pancakes without a spatula and to a little girl, that sounded absolutely amazing...it still is (I can't do it even today). My grandpa taught me to wait until bubbles form before flipping it, and to only flip once if at all possible to avoid losing the fluffiness of the pancakes...I miss that man!
I found this pumpkin pancake recipe from The Mother Load and am reposting it because it is amazing! They are so moist and fluffy I can't get enough of them. We tripled the recipe and froze most of it for later use and I'm so glad we did! These are perfect for fall!
So without further delay:
Light & Fluffy Pumpkin Pancakes
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 pinch clove
1 1/4 cup low-fat milk
1/3 cup canned pumpkin puree
2 tablespoons melted butter
Whisk flour, sugar, baking powder, spices and salt in a bowl. In a separate bowl whisk together milk, pumpkin, melted butter, and egg. Fold mixture into dry ingredients. Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side. This recipe makes six 6-inch pancakes.
Side Note- This can easily be doubled and frozen or stored in the refrigerator for a great breakfast later in the week.
I'm linking up to Family Food Fridays @ Get Healthy Cheap, All Things Pumpkin @ Henthome Handmade, Tasty Tuesday@ Beauty and Bedlam, Tempt My Tummy Tuesday @ Blessed with Grace, and ...