Pumpkin Pancakes

 

With fall in the air, this is T.H.E. perfect week-end morning breakfast.  This recipe for pumpkin pancakes is one I pull out every year to serve to company or to just my husband and me.  If you are a lover of all things pumpkin, you will surely love this one.

 

PUMPKIN PANCAKES

 

(source – Taste of Home magazine)

 

• 1 1/4 cups unbleached all purpose flour

• 3 tablespoons sugar

• 2 teaspoons baking powder

• 1 1/4 teaspoons pumpkin pie spice

• 3/4 teaspoon salt

• 1 1/3 cups whole milk

• 3/4 cup canned pure pumpkin

  2 large eggs, separated

• 1/4 cup (1/2 stick) unsalted butter, melted

• 1 teaspoon vanilla extract

• Whisk all of the ingredients together till just blended and cook on a griddle heated to 350 degrees.

• If you want an easy version of this recipe, just add 2/3 cups of pumpkin to batter made from a boxed mix.

  Take care.