Buttermilk Pumpkin Pancakes

Good afternoon everyone! It's been a weird morning here so far, first it was super cloudy outside, and now the sun keeps coming in and out over and over again. The skies still look pretty bad though, we're supposed to get some storms later in the day. I love to cook when the weather is icky outside, something about it is just comforting and so relaxing to me. I was inspired to make some pancakes with the leftover pumpkin I have left, and would you believe I STILL have more pumpkin left? That's okay though, I already have plans for it :o). Pancakes are so easy, I don't know why I don't make them more. One bowl, a few ingredients, and bam, you're ready to start whipping up some tasty, fluffy pancakes! Also, if you have a big griddle, it'll make them even easier! These pumpkin ones will hit the spot this fall, give 'em a try. Oh, and you can make them plain by just omitting the pumpkin and you'll have yourself some scrumptious buttermilk pancakes! Enjoy!

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Ingredients:

1 Cup All-Purpose Flour

1 1/4 Teaspoon Baking Powder

1 Teaspoon Baking Soda

1 Teaspoon Pumpkin Pie Spice

1/2 Teaspoon Ground Cinnamon

1 Cup Buttermilk

1/4 Cup Granulated Sugar

1 Egg

1/4 Cup Vegetable Oil

2/3 Cup Canned Pumpkin

Directions:

Mix all of your dry ingredients together thoroughly. Add the buttermilk, oil and egg. Whisk all ingredients until thoroughly blended. Add pumpkin; mix well. Heat a griddle or skillet on medium. Very lighty spray or brush with oil. Using a ladle or ice cream scoop, pour a small portion of the pancake batter onto the griddle or skillet to form your pancakes. Once bubbles start popping up, gently flip the pancakes. Finish cooking until nice and golden brown on both sides.

This is my little pancake bandit, Nadia.