pumpkin pancakes

have i ever mentioned that i’m one of those annoying people who throws themselves at the mercy of anything pumpkin once september hits?

because i am. it’s disgusting really. i’m kind of a pumpkin slut. i even mixed pumpkin, spices, and maple syrup into my oatmeal yesterday morning.

overboard, much?

this recipe is originally from martha stewart, which doesn’t surprise me. that woman never lets me down in the kitchen.

anyway. y’all should make these. the second time around i made them with almond milk instead of regular, and apple butter in place of melted butter (sometimes i like to pretend i’m a health nut) and they were still ballin. i’m guessing if you wanted to make them completely vegan you could use a flax egg substitute, too.

awesome yellow-pyrex-vintagey mixing bowl courtesy of my grandma jeanette.

recipe directly copied and pasted from the martha stewart living website:

For a spiced breakfast treat, whisk 1 and 1/4 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon each cinnamon, ground ginger, and salt; 1/8 teaspoon nutmeg; and a pinch of ground cloves. In a separate bowl, stir together 1 cup milk, 6 tablespoons canned pumpkin puree, 2 tablespoons melted butter, and 1 egg; fold mixture into dry ingredients. Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup. Makes 8 to 10.

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