My Pumpkin Pancakes are perfect for brisk fall morning breakfasts.
In a medium size mixing bowl, add all the dry ingredients and mix: flour, baking powder, baking soda, sugar and salt.
In a separate bowl add all the wet ingredients and mix well: eggs, milk, pumpkin purée, pumpkin spice, oil, vanilla extract.
Slowly pour and mix the wet ingredients in the dry ingredients just until incorporated. Don’t over mix batter.
In a non-stick pan over medium heat, lightly spray with pan coating and scoop out 1/4 cup of batter.
Cook until bubbles stop forming and popping. Turn over with a spatula and cook couple minutes.
I keep the pancakes on a cookie sheet in a 200’F oven until they are all cooked off. Top with butter and maple syrup. Or maybe just a few shakes of powder sugar.