Mmmmmm what better way to start the Halloween weekend than with a batch of pumpkin pancakes for breakfast!
Makes 16-20 Pumpkin shaped pancakes
Whisk Dry ingredients in large bowl; Set aside.
2 1/2 cups all-purpose flour
4 tablespoons sugar
4 teaspoons baking powder
1 teaspoon each cinnamon, ground ginger, and salt
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
In Med bowl mix;
2 cup milk
12 tablespoons canned pumpkin puree (I prefer Farmers Market Organic Pumpkin Pie Mix available at New Seasons)
4 tablespoons melted butter (30-60sec in microwave then cooled)
Fold wet mixture into dry ingredients. On a 350 degree griddle (if using Med-Hi skillet make 1-2 cakes at a time and hold in 200 Degree oven on a cookie sheet to keep warm while cooking entire batch), pour 1/4 cup batter for each pancake. Use a spoon to drizzle a “stem” at the top of each. Cook pancakes about 3 minutes per side; serve with butter and syrup.
*I prefer Log Cabin brand cheap syrup since it’s one of few that don’t use High Fructose Corn Syrup, but if you can spring for the real pure maple stuff… Even better!