Pumpkin Pancakes

I had buttermilk and pumpkin leftover from
baking Pumpkin Maple Coffee Cake and
Pumpkin Chocolate Chip Oatmeal Cookies,
so it was the perfect time to make
a batch of pumpkin pancakes.

These pancakes bring back memories of a trip we
took to Mansfield, New Hampshire for fall
leaf-peeping years ago. A very charming town.
 We found this  little cafe with stairs going up the
 outside of an old  brick building to the second
floor. The sign said “Up For Breakfast”

As we ascended the stairs we were greeted 
with the most marvelous breakfast smells;
 coffee, omelets, and definitely something
 pumpkin spicy. The place was packed and busy.
 Obviously the best place in town for breakfast.
Don’t you just love the smells of breakfast? 

 Begin by melting the butter in the microwave.

Mix in the rest of the wet ingredients.

In another bowl combine the dry ingredients.
I just put a mesh shifter over the wet
ingredients and shake it in.

 Combine both, stirring just until blended.

 Drop 1/4 C unto a hot, greased griddle.
Flip when bubbles appear and the edges start to
dry. Peek underneath to make sure it’s golden.

Cook until golden on the other side.

Treat yourself and someone you love.

Pumpkin Pancakes
1-1/4 C flour
1/4 C sugar
1/2 t baking soda
1/2 t baking powder
1/4 t salt
1/4 t cinnamon
1/4 t allspice
Combine the dry ingredients with a whisk.
1/4 C butter (4T) melted
2 eggs
1-1/4 C buttermilk
3 T pumpkin puree
Whisk wet ingredients then combine with 
dry ingredients stirring just until mixed. 
—-Do not over-mix—-
Drop by 1/4 C unto a hot greased griddle
or skillet. Flip when the edges seem dry and
bubbles appear on top 1-2 minutes; flip and
cook the other side until golden. Serve
on warmed plates with butter and syrup
(*If you don’t have allspice, use nutmeg.)


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