I'll admit -- I'm just as much a sucker for pumpkin things as the next person, come sweater season, but my favorite way to indulge is through sweet things cooked and baked in my kitchen. These scrumptious pancakes are no exception.
A delightfully easy autumn breakfast, these can be whipped up in 5 minutes flat (minus the cooking time). Bonus: This recipe works equally well with cooked sweet potatoes.
1 1/2 c. flour (all-purpose, whole wheat or a combo)
3 1/2 t. baking powder
1 t. salt
1/2 t. nutmeg
1 1/4 c. cooked pumpkin
2 eggs, beaten
1 1/2 c. milk
1/4 c. butter, melted
Mix together dry ingredients in a large bowl. Using a whisk, stir wet ingredients into dry until they are dissolved into the wet. Batter will be lumpy.
Drop 1/4 c. full of batter onto greased skillet. Flip over when you begin to notice edges solidifying. (They don't tend to get bubbly like regular pancakes.) Remove after about 1 minute on second side.
Don't forget to drizzle with a bit of warm maple syrup or a dollop of peanut butter!