Pumpkin Pancakes

It’s so weird that I don’t like cooked pumpkin, but I love pumpkin things. When the spices hit the warm pancake with that syrup I guarantee your morning will be better for it.

You will need:
1 1/ 2 cups buttermilk
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 1/ 2 teaspoons ground cinnamon
1/ 2 teaspoon ground nutmeg
1/ 2 teaspoon ground ginger
2 cups all-purpose flour

Method:
In a large mixing bowl, whisk together buttermilk, pumpkin puree, egg, and vanilla extract. Stir in brown sugar, baking powder, baking soda, cinnamon, nutmeg and ginger until combined. Stir in flour until no lumps remain. Heat a non-stick skillet or griddle over medium-high heat. Lightly oil with a non-stick cooking spray or butter. Working in batches, scoop about 1/ 4 cup of the batter on to the hot griddle. When bubbles form on top of pancake, use a spatula to flip the pancakes. Cook until both sides are browned and pancake is cooked through.

Serve hot.
Tips: To make butter milk you add 1 tbsp vinegar or lime juice to 1 cup milk and let sit for about 5 minutes. If you are using home grown pumpkin, make sure to drain all the water out after boiling.