The Best-Ever Pumpkin Pancakes

"It's like fall in my mouth!  Delicious!" --Jason & Kerstin Simultaneously...

The first time we tried this recipe, that was what we shouted through the house as we downed our first delicious mouthful of what has become a November tradition in our house.   After Halloween is over, and the weather starts to turn-- I pull out this recipe on our first day off of the month (today).  We sit in bed eating pumpkin pancakes and watching the rain or listening to the wind-- whatever mother nature has decided she has in store for us.

It's my definition of the perfect fall day.  And now I'd like to share this lovely recipe with you-- so you can have a perfect fall day also.

Here's what you'll need:

1 1/2 cups of Milk, 1 cup of pumpkin puree, 1 egg, 2 tablespoons of apple cider vinegar, 2 tablespoons of Canola Oil, 2 cups of flour, 3 tablespoons of brown sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground allspice, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/2 teaspoon of salt

If it seems like a lot of ingredients-- it is... but it makes for delicious pancakes.

Combine milk, egg, pumpkin, oil and vinegar into a bowl and set aside.  Combine flour, brown sugar, baking powder and soda, allspice, cinnamon, ginger and salt in to another bowl, and mix together.  Stir dry mixture into the pumpkin mixture-- just enough to combine.  

Heat a lightly oiled griddle or frying pan over medium-high eat.  Pour or scoop the batter onto the griddle, using 1/4 cup for each pancake.  Brown on both sides and serve hot with maple syrup.

This is why you need to oil the griddle.... But never fear, Khloe likes to taste-test the not-so perfect ones... just know that this recipe is dog-approved!

This recipe makes a lot of pancakes, so I suggest having people over to share them with.  Or you can freeze the left over ones like we did, and heat them up in the toaster.  You're own Eggos... but so much better!

These are awesome with syrup-- or just butter... Enjoy!