* October 4, 2012 *

BEST Pumpkin Spice Pancakes

Pumpkin & Spice Pancakes recipe at www.recipesforourdailybread.com

The perfect combination of both pumpkin and spices. Wonderful!

I know I sound like a broken record sometimes, but I really enjoy fall. I cannot get enough of those wonderful spices used with pumpkin like cinnamon, nutmeg, ginger, cloves, and all-spice. These pancakes are full of the smells of fall spices.

Last Saturday when I fixed these Pumpkin Pancakes, it was a nice fall morning. I opened up the door in my kitchen and slid down the window on the screen door to let the cool fall breeze in the kitchen. We ate Pumpkin Pancakes, peppered bacon, and I drank a cup of coffee with pumpkin creamer while feeling the cool fall breeze. What a great morning!! We enjoyed our morning even longer as we did a family devotional. Our devotionals are not always calm, in fact sometimes they are too crazy to even describe, but this morning was great and I thank God for every minute we can have quality family time together. I hope you enjoy these Pumpkin Pancakes as you make great family memories together.

Pumpkin Pancakes recipe - Here is a link to the website I adapted these pancakes from. I added a little more pumpkin in my recipe.

1 1/2 cups milk
1-1/2 cup pumpkin purée
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
4 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

In a medium bowl, mix together the milk, pumpkin, egg, oil and vinegar. In a separate bowl combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt. Pour the liquid ingredients into the dry ingredients and mix just until everything is combined. Do not over mix.

Heat a lightly oiled griddle or frying pan over medium high heat. Use a 1/4 cup or a 1/4 cup ice cream scoop and pour the batter onto the griddle. The batter will be thick. I take the back of the ice cream scoop and gently spread the batter out a little thinner. Brown on both sides and serve hot.

Serve with Cinnamon Syrup.

I heated 1 cup of maple syrup with 1/4 cup butter and 1/2 teaspoon cinnamon.

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Blessings Always,