Pumpkin Spice Pancakes

In the mood for some pumpkin goodness?  You’ll love these Pumpkin Pancakes!  I’m not much of a hot breakfast person, so we decided to make these for supper!  My kids had been begging for pancakes.  Finally, I obliged.  Even though I’m reducing calories on my diet, I managed to enjoy some of these, anyway.  Moderation is the key!

My 3 year old was adamant that we were not putting pumpkin in our pancakes, so I snuck it in.  Later that evening, my husband was telling someone on the phone what we were eating and she was sure we WERE NOT eating pumpkin pancakes.  She then proceeded to eat 3 pancakes.  This is a lot for my little girl who eats like a bird!  After she was done, we told her there was pumpkin in there…..and she was OK with it.  Whew..  Now…on to the recipe.

 

Pumpkin Spice Pancakes

5 cups all-purpose flour
8 T brown sugar
3 T baking powder
1 t. salt
1 T. ground cinnamon
1 t. ground nutmeg
1/4 t. ground ginger
1/4 t. ground cloves
4 cups milk
1 15 oz can of pumpkin puree
4 eggs
1/2 cup vegetable oil or melted butter

Directions:

Mix all ingredients together until smooth.  Pour onto griddle and cook.  To make less mess, try using a ladle to dip your pancakes out.  This recipe makes enough for our family of 8.  Approximately 25-30 thick pancakes.  You may want to cut the recipe in half if you have a smaller family and don’t want left overs.  They are great the next morning, warmed in the toaster!

 

My 7 & 3 year old helped me get it all mixed together…..

 

Mix it all up, it’ll be a nice pretty orange color!

Cook them on the griddle.

Wait patiently until they’re done……

Enjoy with syrup or cinnamon and sugar.  We opted for the syrup because we like our pancakes moist!