Recipe for Pumpkin Spice Pancakes

I love pumpkin—and always seem to have leftover pumpkin puree from various kitchen adventures.  This morning I decided to give pumpkin spice pancakes a try for the first time.  I simply modified my usual favorite, pancake recipe with some pumpkin and spice.  Today, in the Blogging from A to Z challenge, P is for Pumpkin Spice Pancakes.

Ingredients for Pumpkin Spice Pancakes

1 c. Pumpkin Puree (canned or fresh)

1 ½ c. Milk

1 Egg, lightly beaten

2 tsp. Vanilla Extract

2 c. All Purpose Flour

2 Tbsp. Sugar

4 tsp. Baking Powder

½ tsp. Salt

2 tsp. Ground Cinnamon

½ tsp. Ground Ginger

¼ tsp. Ground Nutmeg

1/8 tsp. Ground Cloves

Oil for Griddle or Frying Pan

Pumpkin Spice Pancake Instructions.

Prepare Pumpkin Spice Pancake batter.  Whisk together the milk, pumpkin puree, egg, and vanilla in a large mixing bowl.  In a medium mixing bowl, combine the flour, baking powder, sugar, salt and spices.  Stir to combine completely.  Stir the dry ingredients into the pumpkin mixture just until moistened.  Resist the temptation to thin the batter—it will be much thicker than usual pancake batter!

Preheat the griddle or pan.  Add oil to a griddle or frying pan and preheat until hot.

Fry the Pumpkin Spice Pancakes.  Scoop about ¼ c. of the pancake batter onto the griddle and spread fairly thinly with a spatula.  These pancakes will take longer to cook through than normal pancakes—so be patient as you brown on each side!  You may actually need to flip for a third time to cook all the way through the center without over-browning.

Serve hot.  We serve with butter and warm maple syrup.