Pumpkin Pancakes

These cozy pancakes taste as good as pie. My kids love to help whisk up the ingredients and giggle with delight when I manage to shape them into pumpkins on the griddle. For a special treat, top them with a dollop of whipped cream and mini chocolate chips.

Ingredients

Directions

1. Preheat the oven to 200 degrees. Heat a griddle over medium heat. Whisk together the dry ingredients in a large bowl. In another bowl, whisk together the buttermilk, pumpkin puree, eggs and melted butter. Add to the dry ingredients and whisk to combine.
2. Pour about 1 tablespoon of oil on the griddle and spread with a paper towel. Pour batter, a 1/4 cup at a time, onto the griddle to make dollar-sized pancakes.
3. When the pancakes bubble and the edges look dry after about 2-3 minutes, flip and continue cooking on the other side for 2-3 minutes longer, or until cooked all the way through.
4. Remove to a serving tray, cover with foil and set in the oven to keep warm while you make another batch. If the pancakes are cooking too quickly, turn down the heat. Re-oil griddle as necessary. Serve hot with warm maple syrup or whipped cream and chocolate chips.