Foodie Friday: Pumpkin Pie Pancakes

Fall is here and with it comes some amazing recipes! Pumpkin pie is a classic, but these pancakes mean you get the taste of pumpkin pie all day long! Bonus, if you use fresh or canned pumpkin, it is full of vitamin A, potassium, and vitamin C!

Ingredients

Serves 4
1 1⁄4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1⁄2 teaspoon cinnamon
1⁄2 teaspoon ginger
1⁄2 teaspoon nutmeg
1⁄2 teaspoon salt
1 pinch clove
1 cup 1% low-fat milk (can be any kind)
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1 egg

Directions

Whisk flour, sugar, baking powder, spices and salt in a bowl.
In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
Fold mixture into dry ingredients.
Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
Cook pancakes about 3 minutes per side. Serve with butter and syrup.
Makes about six 6-inch pancakes.

Image from Sylvar under CC licensing.