Given my love of all things pumpkin-y, if you follow us on Facebook it probably come as no surprise to anyone that I celebrated the first official day of September by making pumpkin pie spice pancakes for breakfast, and posted a luscious picture of the resulting goodness.
And then I topped said pancakes with melted cream cheese frosting, cinnamon, raw sugar sprinkles and chopped walnuts. Because the official beginning of pumpkin season requires beginning with a luscious, creamy, sugar overloaded bang.
And because I'm a blogger who loves you all very much, today I'm going to share my recipe with you! So you, too, may enjoy the pumpkin-y goodness.
2 cups all purpose flour
1/2 cup pumpkin puree (NOT pumpkin pie filling!)
1 Tbsp baking powder
1 tsp salt
1 Tbsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ginger
1 1/2 cup milk
2 Tbsp melted butter
1 tsp vanilla
In a bowl. combine all the dry ingredients and mix well. In a second bowl, combine all the wet ingredients and whisk until smooth. Stir the wet and dry ingredients together gently.
Heat a pan over medium heat, and grease with cooking spray (or butter, if you like). Scoop batter onto the pan using about 1/4 cup for each scoop. Cook until one side is done, then flip.
I garnished my pancakes with cream cheese frosting using this recipe from Not So Humble Pie, which turned out amazingly creamy and perfect with the pumpkin flavor! But you could also use syrup, in a pinch.
At this point, the only thing to do is eat them.
I hope you enjoyed this, the first pumpkin recipe of the season! Don't worry, there will be many more to come. And in the mean time, if you're looking for more of our delicious recipes you can check those out on our recipes page!