Categories: Breakfast, Fall, Pancakes

Ingredients

• 2 cups all-purpose flour
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 2 tbsp. sugar
• 1 tsp. pumpkin pie spice
• 2 eggs
• 1 3/4 cups milk
• 3 tbsp. melted butter plus 1 tbsp. for frying
• 1/2 cup cooked and mashed pumpkin or canned pumpkin

Directions

1. Sift together the flour, baking powder, salt, sugar and pumpkin pie spice in a large bowl. In a medium bowl, whisk the eggs and milk. Add 3 tablespoons of melted butter and the pumpkin to the wet ingredients, and whisk together. Pour the mixture over the dry ingredients, and stir just until blended a few lumps are okay.
2. Heat the remaining butter on a griddle over medium-high heat. Then pour 1/4 cup of batter for each pancake. When the flapjacks bubble on top, flip and cook until brown on other side. Makes 20 pancakes.

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