Pumpkin Buttermilk Pancakes

Oh, man, these pancakes were good. Pancakes are one of our favorite things to have for breakfast, and I'm always looking for ways to liven them up -- and this recipe definitely fit the bill. These pancakes are light and fluffy and have wonderful pumpkin flavor. They were delicious drowned in maple syrup, although next time I'm going to make some cinnamon cream syrup and try that on them -- I think that would take these over the top. I may also try adding pecans to the batter.

Okay, now I'm really hungry for these. I will definitely be making them again soon!

Pumpkin Buttermilk Pancakes
source: Kaitlin in the Kitchen

1 cup all-purpose flour
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 cup granulated sugar
1 cup buttermilk
1 egg
1/4 cup vegetable oil
2/3 cup canned pumpkin

1. Mix dry ingredients together thoroughly. Add the buttermilk, oil and egg. Whisk all ingredients until thoroughly blended. Add pumpkin; mix well.

2. Heat a griddle or skillet on medium. Very lighty spray or brush with oil. Using a ladle or ice cream scoop, pour a small portion of the pancake batter onto the griddle or skillet to form the pancakes. Once bubbles start forming, gently flip the pancakes. Finish cooking until golden brown on both sides.