A fun twist to the classic pancake recipe for breakfast.

The perfect weekend recipe as Autumn approaches.

I am always looking for new ways to use pumpkin when cooking and this is great recipe for that.

You can top them with some warm syrup or get creative with some whipped cream and spice.

My kids love pumpkin pancakes and I love the warm sweet smell they add to the house as they are being cooked.

Pumpkin Pancake Recipe

Ingredients:

• 2 c. all-purpose flour
• 2 Tbs. brown sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. ground nutmeg
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 1 can evaporated milk
• 1/2 c. canned pumpkin
• 2 eggs
• 2 Tbs. vegetable oil

Directions:

1. In a large bowl, combine the flour, brown sugar, cinnamon, nutmeg, salt and ginger.
2. In another bowl, combine the eggs, evaporated milk, pumpkin, oil and vanilla extract.
3. Stir combined wet ingredients into dry ingredients until moistened.
4. Scoop batter by 1/4 cups onto a preheated hot griddle sprayed with cooking spray.
5. When bubbles begin to form, flip the pancake over. Cook until golden. So delicious!!

You can serve with syrup, but we usually serve with whipped cream that has been seasoned a little with pumpkin pie spice.

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