Pumpkin Pancakes
Serves: 6 Prep time: 30 minutes Cook time: 15 minutes
1 ¾ c All Purpose Flour
3 1/2 t Baking Powder
¾ t Kosher salt
3/4 t cinnamon
1/2 t all spice
1/2 t ground nutmeg
3 T Granulated sugar
1 1/2 c Milk
1 large Egg
1 t Real Vanilla Extract
3/4 can real pumpkin puree
In a medium size bowl combine the dry ingredients. 
Make a well in the center and add in the egg, milk, and vanilla extract. Mix until smooth.
Fold in pumpkin puree being sure not to overmix, this will toughen the pancakes. Let your batter rest for 15 minutes before you cook them.
Preheat your frying pan to medium heat. You’ll know it’s hot enough when a drop of water skips along the surface. Melt a bit of butter on the pan. 
Using a ladle drop about 1/3 cup batter onto your buttered pan for each pancake. When you see bubbles all over the top of the pancake, it’s time to flip. 
Flip only once and don’t press down on your pancake or they won’t be light and fluffy. When the second side is browned pull them off and keep them warm under some tinfoil on a plate.
Top with butter and syrup or sprinkle with powdered sugar. The kids will devour these! Mine do!
