Pumpkin Pancakes

It's officially fall! That means I want to make pumpkin spice everything. When I saw this recipe, I knew that I had to make them right away. These pumpkin pancakes are seriously amazing. They're thick, moist, chewy and a little sweet. I served them with whipped cream and maple syrup, both were excellent toppings. They are so good that I shouldn't say much more and spoil them for you. Just make them.

If you are coming to visit Chicago anytime soon, you are lucky because I will be making these for you :)

Pumpkin Pancakes
adapted from Greens and Chocolate

3/4 cup whole wheat flour*
1/2 cup all purpose flour
2 tbsp brown sugar
2 tsp baking powder
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp ground nutmeg
dash of ground ginger*
dash of ground cloves*
1 cup milk
1/2 cup pumpkin puree
1 large egg
1 tbsp vegetable oil or melted butter

*I was so excited about making these, that I didn't have time to get to the store for the few missing ingredients. It doesn't matter! I didn't have whole wheat flour, so I just used regular flour. I also didn't have ginger or cloves on hand, but I used a general pumpkin spice mixture instead and they turned out very well.

Directions:

In large bowl, whisk together flours, brown sugar, baking powder, salt, and spices. Set aside.

In medium bowl, whisk together milk, pumpkin, egg, and oil/butter. Add to dry ingredients and whisk until just combined (it may be still lumpy).

Cook pancakes as usual on a preheated skillet. Keep pancakes warm in microwave or preheated oven until ready to serve. Serve with cinnamon sugar, whipped cream, or maple syrup.