Pumpkin Pancakes

Sometimes it seems like I put pumpkin in everything I make. I like to thank my picky eater for that. It’s one way for him to get a few more vitamins and nutrients. Hence, this is my go-to pancake recipe. Perfect for breakfast or a family dinner at home, these pancakes are sure to please thanks to their blend of spices and delicious flavor. It’s a taste of autumn in a round cake.

1-1/2 cups all-purpose flour

1/2 cup whole wheat flour

2 Tbsp brown sugar

2 Tbsp baking powder

1/2 tsp salt

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1-1/2 cups milk

1/2 cup pumpkin

1 egg white, lightly beaten

2 Tbsp oil

Syrup and peanut butter, optional

Combine dry ingredients in a large bowl. In a small bowl, combine wet ingredients then stir into dry ingredients until moist.

Pour batter on hot, greased griddle. Turn when bubbles form on top. Cook until both sides are golden brown. Enjoy with syrup and peanut butter, if desired.