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
1 egg
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 ...