Fall weather is here and that means I’m on another pumpkin kick.  Pumpkin pancakes are the perfect start to a chilly morning!  They’re dense but fluffy, naturally sweet, and filling!

Also, other delicious pumpkin breakfast recipes I’ve made are Whole Wheat Pumpkin Waffles and the famous Pumpkin Cream Cheese Stuffed French Toast.

-1 1/2 Cups Milk
-1 Cup Pumpkin Puree (not Pumpkin Pie Filling!)
-1 Egg
-2 Tablespoons Vegetable Oil
-2 Cups All Purpose Flour
-3 Tablespoons Brown Sugar
-2 teaspoons Baking Powder
-1 teaspoon Baking Soda
-1 3/4 teaspoons Pumpkin Pie Spice
-1/4 teaspoon Salt

In a bowl, mix together the pumpkin puree, egg, and oil.

In another bowl, mix together flour, brown sugar, baking powder, baking soda, and pumpkin pie spice.
Pour the pumpkin mixture into the flour mixture and stir until just incorporated.
Heat a griddle or skillet to medium heat.  Scoop the batter in 1/4 cup amounts.  Flip once bubbles rise to the top and edges lift.

Keep warm in the oven until ready to serve.  Sprinkle with some toasted pecans and powdered sugar and serve with warm maple syrup!