Tasty Tuesday

Well, I think the spirit of Fall finally got into me! The weather here has not been Fall-ish, but with all these pumpkin and apple pictures everywhere in magazines and on the beloved Pinterest, I caved.  I don't ever wake up and make a breakfast of homemade pancakes.  The box version works for me. I usually don't even have pancakes mid-week. However, I did make these delicious pumpkin pancakes and believe me I will do it again!  Easy and oh-so-good!  

Pumpkin Spice Pancakes
As found on Annies-Eats

Ingredients: 1¼ cups all-purpose flour 2 tbsp. brown sugar 2 tsp. baking powder ¼ tsp. salt ¾ tsp. ground cinnamon ¼ tsp. ground nutmeg Dash of ground ginger Dash of ground cloves 1 cup milk ½ cup pumpkin puree 1 large egg 2 tbsp. vegetable oil or melted butter Directions: In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine.  Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup.  Add the wet ingredients to the dry ingredients and whisk together just until combine.  (It's okay if the batter is still lumpy.) Preheat the oven to 200° F.  Have an oven safe plate or serving dish ready.  Heat a greased skillet or griddle over medium heat.  Once the skillet is hot, add a 1/3 cup scoop of batter to the pan.  Let cool until bubbles begin to form on the top surface.  Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more.  Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm.  Repeat with the rest of the batter until it has all been cooked, greasing the pan again as needed.  Serve with cinnamon sugar, maple syrup, and/or whipped cream.

*I did the whole preheating the oven to keep the pancakes warm, but they just went straight to our plates.  Hope you enjoy them too!:)