Pumpkin Pancakes

Happy September, friends! I don't know what it is about the month of September, but it absolutely screams fall to me. Does anyone else feel this way? It's probably because everywhere I've lived, the fall season is so short that if you blink, you'll miss it - it's either hot, hot, hot, in August or snowing in October. So in my mind, September equals fall time and what says 'fall' better than a little pumpkin in your life?! Seriously. These pumpkin pancakes hit just the spot for my family and I this weekend.

My sister-in-law was the first to make these babies for me and I've been hooked ever since. It sure helps that they're super easy to make. This means they're one great meal to make for guests!

Ingredients:

• 3 cups flour
• 3/4 tsp. salt
• 2 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. ginger
• 3 Tbsp. brown sugar
• 1 (15 oz) can Libby's pure pumpkin
• 3 cups buttermilk
• 3 eggs

Directions:

1. In a large bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, ginger, and brown sugar, combining well.
2. Add pumpkin, buttermilk, and eggs to dry ingredients and mix gently. {If batter seems stiff, add water until it can be easily spooned onto a griddle.}
3. Heat griddle to medium heat and grease lightly.
4. Scoop about 1/3 cup of batter onto griddle and let cook until lightly browned, about 3 minutes.
5. Let other side cook again until lightly browned.
6. Repeat these steps until all the batter is gone.

I like to serve mine with whipped cream and some hot maple syrup. {For my favorite, easy syrup recipe, click here.} I hope you're enjoying this lovely change in seasons!

-Sarah

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