They look so good on a plate! They’re kind of brighter, livelier looking than the usual pancakes. And they really smell so good; creamier if that word can even be used to describe a smell. I always serve it with whipped cream lite, a few nuts, and maple syrup. My fave nuts to use would have to be walnuts. The texture and taste of walnuts go perfectly with pumpkin pancakes. If you don’t like walnuts you can use almonds or even cashews. You’ll find the right combo of toppings that works best for you.

Don’t forget the syrup, butter, and whipped cream!

Ingredients

1 1⁄4 cups Gold Medal all-purpose flour

2 tablespoons Domino sugar

2 teaspoons Clabber Girl baking powder

1⁄2 teaspoon McCormick cinnamon

1⁄2 teaspoon ginger

1⁄2 teaspoon McCormick nutmeg

1⁄2 teaspoon Morton salt

1 pinch clove

1 cup Borden 1% low-fat milk (can be any kind)

6 tablespoons Libby’s canned pumpkin puree

2 tablespoons Kerrygold melted butter

1 Eggland’s egg

Instructions:

Whisk flour, sugar, baking powder, spices and salt in a bowl.

In a separate bowl whisk together milk, pumpkin, melted butter, and egg.

Fold mixture into dry ingredients.

Spray or grease a skillet and heat 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 about six 6-inch pancakes.

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Quick Tip: If you like a little thinner batter and pancake, plan to add a little extra milk.