Pumpkin Pie Pancakes

It’s officially fall and everywhere you look there are signs of the season. The leaves are changing, the nights are cooler and there is pumpkin spice in everything! You don’t have to wait until fall to enjoy these pancakes but the season does bring the recipe to mind and I decided we would have breakfast for dinner one night and enjoy these tasty pumpkin pie pancakes!

Pumpkin Pie Pancakes

Ingredients:

¼ cup flour
¼ cup whole wheat flour
3 Tbsp. Brown sugar
¾ tsp. Baking powder
¼ tsp. Baking soda
1 tsp. pumpkin pie spice
¼ tsp. Salt
2/3 cup low fat buttermilk
¼ cup canned pumpkin puree
4 tsp. Butter, melted
1 large egg

4 Tbsp. maple syrup

Directions:

Whisk together the flours, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl. Whisk the buttermilk, pumpkin, butter and egg in another bowl until blended. Add the flour mixture to the buttermilk mixture, stirring until well blended.

Spray a nonstick griddle with nonstick spray and set over medium heat. When a drop of water sizzles on it, pour the batter onto the griddle buy scant ¼ cupfuls. Cook just until bubbles begin to appear at the edges of the pancake, 2-3 minutes. Flip and cook until golden, 2-3 minutes longer. Repeat with the remaining batter, making a total of 8 pancakes. Serve with the maple syrup. Serves four.

Now you don’t have to wait until thanksgiving for your taste of pumpkin pie, instead you can enjoy these pumpkin pie pancakes! These pancakes can be enjoyed for breakfast or for dinner and the recipe can be easily doubled.

Are you a pumpkin fan? How do you enjoy eating pumpkin this time of year/

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