Perfect Pumpkin Pancakes

McCall McCord

I love making these in the fall and adding chocolate chips. Fall is one of my favorite seasons!

2 cups flour
1/3 cup sugar
5 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1 1/2 cups milk
2 eggs
1/2 cup oil
1 tsp. vanilla
1 cup pumpkin puree
Whipped cream, pecans, and maple syrup for topping

In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, cloves, and nutmeg. In a medium bowl, whisk together the milk, eggs, oil, vanilla, and pumpkin. Pour the wet ingredients into the dry ingredients, and stir until the batter comes together (a few lumps are okay). Let the batter rest 5-10 minutes. Heat a large skillet or griddle over medium heat. Pour the batter by 1/4 cup scoops onto the skillet and cook 3-4 minutes, or until large bubbles appear. Flip and cook 2-3 minutes on the other side. When ready to serve, top with whipped cream, pecans, and maple syrup.