There is just something about pancakes that I love. Growing up I would invariably ask for pancakes whenever the question, “What would you like for Breakfast?” was posed. There is just something about the fluffy goodness of pancakes and if you are lucky enough to get one straight off the griddle it seems to just melt in your mouth. Now, I still love pancakes, but there is another reason why pancakes show up on my breakfast menu so often: pancakes are a blank palate. I have seen (and made so many varieties of pancakes: pumpkin, apple, gingerbread, eggnog, blueberry, the list goes on and on. Which leads me to my favorite fall pancake: pumpkin. We have an extra hour today why not use it making a delicious fall breakfast?

Pumpkin Pancakes

1 1/2 cups buttermilk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

In a bowl, mix together the milk, pumpkin, egg, and oil. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Source: Adapted from Allrecipes