Pumpkin Pancakes

 

• 3 cups flour
• 3/4 tsp. salt
• 2 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4. tsp. ginger
• 2 T brown sugar
• 2 cups pumpkin puree or canned pumpkin
• 2 1/2 cup sour milk* (more or less depending on moistness of pumpkin)
• 3 eggs

I halfed the whole recipe since it was just for me and Liam and I still have left overs!

1. Mix dry ingredients in large bowl, making a hole in the center.

2. Add pumpkin puree, sour milk, eggs to center of bowl, and mix gently. Do not overmix. If batter is a bit stiff, add a little water until it can easily be spooned onto a hot lightly greased griddle.

3. Let pancakes bake until bubbles pop in the top, then flip—just one time. Do not press down—you want these to be light and airy!

4. Serve with your choice of whipped cream, syrup, and strawberries...or you could go the sweet route and top them with a vanilla glaze. ( I used maple syrup and decorated with blueberries for Liam)