It’s Fall! Which means it’s time for all things pumpkin to show up on the shelves. I love pumpkin scented candles slightly more than pumpkin flavored foods or drinks, but by nature I am a sucker for any kind of marketing, so naturally I buy into the pumpkin madness that October brings. My favorite things to indulge in are the Target brand pumpkin spice K-Cups (much tastier than the infamous PSL, in my opinion.) I also LOVE my grandma’s pumpkin bread recipe. But now, I’m obsessed with these pumpkin pancakes. They are perfect for a cool Fall morning or a fun “Breakfast for Dinner” night. But mostly I love them because pancakes are the easiest meal for kids to get in the kitchen and help with. Plus, my boys ate them up like crazy!

Brady (and Nolan) loved getting in on the measuring, whisking, and pancake flipping! I’m guilty of feeding them frozen/microwavable waffles and pancakes during the week, so I think they especially enjoyed watching the process of how “real pancakes” were made.

Here’s how it went down…

Pumpkin Pancakes

Ingredients
2 Cups Flour
1 Cup Sugar
3 tsp. Baking Powder
1 tsp. Salt
2 Cups Milk
2 Eggs
1 Tbs. Vanilla Extract
1 Cup Pumpkin Puree
3/4 tsp. Cinnamon
1/2 tsp. Ground Ginger
1/4 tsp. Ground Cloves
-OR-
2 tsp. Pumpkin Pie Spice

I don’t have Pumpkin Pie Spice on hand so I made my own mixture with cloves, cinnamon, and ginger.

Mix together all your ingredients and get your griddle pre-heating.

Add a little butter to the griddle and then pour your batter on. Flip pancakes once they begin to bubble in the middle.

Chris and I topped our pancakes with butter and syrup, but the boys ate theirs plain (as they usually do.) Both boys asked for seconds. I think if we make these again, we may make a big batch of silver dollar ones and freeze them for busy mornings. Happy Pumpkin Season!