Pumpkin Pancakes

With the first day of fall arriving this Friday, summer will officially be over.  While those of you in states further north are already experiencing cooler temperatures, those of us in the south are still steamy!  These pumpkin pancakes will be sure to get you into a harvest mood regardless of the temperature outside.

It can be difficult to serve up something new, healthy, or even hot during a rushed morning.  These pumpkin pancakes are quick and easy.  You'll be squeezing in a vegetable serving and your kids will love them!

I originally found a recipe on Allrecipes for pumpkin pancakes from scratch.  When I read through the reviews, someone had posted a simpler recipe using a prepared pancake mix like Aunt Jemina. 

Ingredients
2 1/2 Cup Aunt Jemima Original Pancake Mix
3 TBS brown sugar
2 1/2 tsp pumpkin pie spice
1 egg
1 3/4 cup milk
2 TBS vegetable oil
2 TBS vinegar
1 cup pumpkin puree

Directions

1. In a bowl, mix together all the ingredients just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

**I had to lower the cooking temperature.  At first, the pancakes seemed to darken real fast but stay raw in the middle. 

This recipe was enough to feed my family of 4 two days in a row!  I just reheated the pancakes the next morning.  I also thought I might try adding some raisins or pecans next time.  My little guys ate them as is without syrup.  If you'd like the full recipe from scratch, click here.

Enjoy!
"Happy Fall Y'all!"

-Melissa