Pumpkin Pancakes

Fall is my favorite season, and a big reason for this is the food. I LOVE pumpkin! Pumpkin pie, pumpkin muffins, (recipe HERE) and pumpkin pancakes! This recipe is essentially a modified version of my traditional pancakes, but it has the perfect autumn twist to it!

Pumpkin Pancakes

-1 1/2 C flour
-1/4 C sugar
-1/4 tsp salt
-1/2 tsp baking soda
-1 tsp baking powder
-pinch of ginger
-pinch of cloves
-1/4 tsp nutmeg
-1/2 tsp cinnamon
-2 tsp vanilla
-1 egg
-3/4 C buttermilk
-2 Tbsp melted butter
-1 C pumpkin puree

-Mix the dry in ingredients together in a bowl and form a well.
-pour the wet ingredients into the well and mix until smooth
-Mix everything together until smooth. Drop desired amount of batter onto a greased, medium heated griddle or pan.
-Flip when there are air bubbles on top and the bottoms are golden brown

-Feel free to add less or more spices according to your personal preference. Also, If the batter is too thin for your personal preference, add less buttermilk. If the batter is too thick for your liking, add more buttermilk. 

Top your pancakes with maple syrup and whipped cream.

Easy Whipped Cream

-1 C heavy whipping cream
-1/4 C sugar (add more or less depending on how sweet you like your whipped cream)
-2 tsp vanilla

-mix on high until thick and fluffy