Saturday morning breakfast is a special time for our family. Every Saturday, we make something special to eat, and gather around our table to enjoy each other's company. Pancakes are always a favorite dish for these special occasions. I love pumpkin pancakes in the fall and winter months, they just have a spicy coziness that seems appropriate, and they are easy to whip up quickly and easily.
2 cups milk
1 cup pumpkin puree
2 tablespoons vegetable oil
2 cups flour
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon orange extract
Mix wet ingredients together until well blended.
Mix dry ingredients together until well blended.
Combine wet and dry ingredients, thoroughly.
On a hot skillet (325F) or heavy bottomed pan (until a drop of water dances across the surface) drop 1/4 cup of pancake batter per pancake. Cook until bubbles come up in the center, then flip for another couple of minutes, until the other side is golden. Repeat until all the batter is cooked.
We love to serve these with real maple syrup, mini chocolate chips, and whipped cream!