Nothing says Thanksgiving quite like pumpkin. Cinnamon. Nutmeg. And maybe even a dash of cloves. So I’d have to say, these pumpkin pancakes taste just like Thanksgiving morning. Just don’t tell anyone that I ate them a few days early. 😉
— adapted from Taste of Home
- In a large bowl,combine the dry ingredients. In another bowl, whisk the eggs, milk, pumpkin and oil until smooth. Stir into dry ingredients just until moistened.
- Pour batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup. Yield: 15 pancakes