Empty Platter Pumpkin Pancakes

I know everyone in the world is posting and pinning pumpkin recipes, but that must be because pumpkin is so yummy! I have a recipe that’s great if you’ve just made something that didn’t use the entire can of pumpkin, because this recipe only calls for 1/3 cup. I made these for supper not too long ago, and it wasn’t long before the serving platter was empty! The recipe comes together almost as quickly as the pancakes disappear.

Empty Platter Pumpkin Pancakes

In a large bowl, combine:

1 1/2 C flour (can add more if mixture is too wet)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt

In a small bowl, combine:

1 1/4 cup milk
1/3 cup canned pumpkin
2 tablespoons melted butter
1 egg

Fold the wet ingredients (from the small bowl) into the dry ingredients until combined. Heat a few tablespoons of oil in a skillet or griddle over medium high heat. Ladle batter (about 1/4 cup for each pancake) onto a skillet or griddle. When bubbles form around the edges, flip pancakes and cook a minute or so more.

I like to serve these with cool whip, pecans and a sprinkle of cinnamon on top! Enjoy!