Pumpkin Pancakes

Continuing on the Thanksgiving theme ... my pumpkin pancake recipe. This is easy, yummy, and is easily adaptable. So if you need to swap the flour for a gluten-free variety, or want to add some ground flaxseed or wheat germ, the pancakes will still turn out awesome. Try pouring some of the batter into a greased pumpkin-shaped cookie cutter for a fun fall breakfast for your kiddos.

Pumpkin Pancakes

1 c. all purpose flour
1 c. whole wheat flour
1/2 t. salt
2 T. sugar
1 T. baking powder
1 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground ginger
2 eggs
1 3/4 c. milk (nonfat will work fine)
3 T. melted butter
1/2 c. canned pumpkin

Mix the first 8 ingredients together. In another bowl, beat the eggs. Mix in the milk, butter, and pumpkin. Add the wet ingredients to the dry, mix just until incorporated (don't over mix). Grease your griddle with some Pam and cook up some pancake goodness. Enjoy!