Spiced Pumpkin Pancakes...For Dinner!

After my fabulous Meatloaf last night, I decided breakfast for dinner would be great tonight. Since my girls weren't feeling up to par, this'll turn their frowns upside down. And it worked!

My favorite spices to use with pumpkin.

1 3/4 c. all-purpose flour
2 Tbsp  sugar
1 Tbsp  baking powder
1/4 tsp  salt
1/2 tsp  cinnamon
1/2 tsp  nutmeg
1/2 tsp  allspice
 1        egg, slightly beaten
1 1/2 c. milk
3 Tbsp vegetable oil
1 c.    pureed pumpkin

Using a 3/4 measuring cup, pour batter.

    In a large mixing bowl, combine all the dry ingredients. In a separate bowl, combine the egg, milk, and oil. Stir the bowl of wet ingredients into the flour mixture. Gently stir in the pureed pumpkin.
   Heat a pan over medium heat (on a scale of off to 10, use a 6) and use cooking spray. I use a 3/4 dry measuring cup to pour the batter onto the heated pan; it makes the perfect size pancake.
   The pancake is ready to be flipped when the edges start looking dry and the bubbles in the middle start becoming a little larger and a little more frequent. (The second picture.) The second side will only need to be in the pan for one to two minutes.

Dry edges and bubbles.

    After the first pancake has been taken out of the pan, turn the heat down to just under medium. (On the same scale of off to 10, turn down to a 4.) It will take another minute or two on the first side, but it allows the pancake to cook through better while keeping it from burning on the outside; it gives it its beautiful color (third picture).
    This makes about 10 pancakes. At our table, no one could eat more than two, so if you have more than four people sitting down to eat then you might want to consider doubling the recipe.

The color you are aiming for.

     These pancakes are super delicious with butter and sifted powdered sugar, butter and maple syrup, or for fellow chocolate lovers, Nutella and maple syrup is also super scrumptious.
     Enjoy!

Spiced Pumpkin Pancakes

Good with butter and sifted powdered sugar.

Pumpkin Pancakes with Nutella and maple syrup. 

*Note: The pumpkin puree used in this recipe was made from fresh pumpkin (of course!) and had been in the refrigerator. The fresh pumpkin was purchased from my local farmer's market.