Spiced Pumpkin Pancakes

There's nothing so familiar and comforting as pancakes on the weekend.  Pancakes and waffles are family favourites for Sunday mornings or a brunch.  Waking up to the smell of coffee and these Spiced Pumpkin Pancakes can make any day better.  These lightly scented cinnamon and ginger pancakes are scrumptious.  If there are any leftovers, refrigerate or freeze and when you want one, pop it in the toaster.

As an aside, I've also made these gluten free and dairy free using gluten free flour, almond milk instead of the yogurt and milk and coconut oil instead of the butter.  They were fabulous.  My tasters actually liked them better.

Spiced Pumpkin Pancakes

Spiced Pumpkin Pancakes

Makes 18 to 20 Pancakes

1½ cups all purpose flour

1½ tsp baking powder

½ tsp table salt

1 tsp cinnamon

½ tsp ground ginger

¾ cup pumpkin puree *(see note)

2 large eggs

1 Tbsp white sugar

2 Tbsp brown sugar

⅔ cup plain yogurt

1 cup milk (1 or 2%)

1 tsp vanilla

2 Tbsp melted butter

1. Measure first 5 ingredients into a large bowl.  Use a whisk to blend together.  (This breaks up any lumps and omits the sifting of the flour)
2. In another medium bowl, whisk the rest of the ingredients.  
3. Add this mixture to the dry ingredients using a large whisk or spatula.  Don't mix too much; just until combined.  A little flour clumps is okay.  Let rest for 15 to 20minutes.
4. Heat a griddle or fry pan over medium heat.  Add tsp of butter and swirl to coat the bottom. Drop small scoops, ¼ to ⅓ cup . Don't add too many at a time until you see how many you can fit without them expanding to touch each other.
5. Cook for 2 or 3 minutes.  When the batter bubbles in the centre and browned on bottom (peak carefully) flip and cook a minute or 2 more.  When the pancakes are puffy and golden brown remove to a plate.  You can keep them warm in a 200℉ oven.  Continue making pancakes adding a little butter to the pan each time.
6. Serve them with maple syrup or with maple syrup, your favourite fruit and whip cream for a decadent splurge. 

*I find that using butternut squash in place of pumpkin makes a much richer and deeper flavoured pancake.  I roast a whole squash, use what i need for dinner etc. and measure out ¾ cup and freeze in zip lock bags until I want to make this recipe.

Enjoy!