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As I’ve mentioned here once (or maybe fifty times) before, I have a soft spot in my heart for all things pumpkin.  And even though I’m not crazy about sweet stuff for breakfast, I would gladly eat these pancakes any morning of the da’burn week!  They’re easy!  They’re economical!  And they are downright scrump-dilly-icious.

Wait.  I think that’s someone else’s slogan.

No matter!  I don’t have much else to say on this matter except, just go on and whip up some pancakes for all the little pumpkins in your life.  ‘Cause nothin’ says “momma loves yah” like pancakes from scratch.

Mornin’ sunshine!

PUMPKIN PANCAKES
Makes 8-10 smallish pancakes
Source: about.com

1 cup all-purpose flour (Gold Medal Brand is on sale)
1/4 cup packed brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1 large egg, lightly beaten (Sparboe Brand are on sale)
1 tbsp canola oil
1 cup nonfat milk
1/3 cup canned pure pumpkin (Shurfine Brand is on sale)

Warm maple syrup for serving

Whisk flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg together in a medium bowl. Combine egg, oil, milk and pumpkin in a small bowl. Stir pumpkin mixture into dry ingredients. Leave to stand for five minutes.

For each pancake, scoop 1/4 cup of batter on to a hot griddle or nonstick skillet sprayed with cooking spray. Turn pancakes when bubbles appear and edges are cooked, after about 2 minutes. Cook for 1 1/2 minutes on second side.  Serve with warm maple syrup.

Feel free to double this; I usually do!