Pumpkin Cinnamon Pancakes

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
1/3 cup	53g / 1.9oz	Brown sugar - (packed)
1 1/2 teaspoons	7.5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Salt
1 2/3 cups	394ml	Buttermilk
3/4 cup	177ml	Canned solid-pack pumpkin
3 cups	594g / 20oz	Eggs (large)
2 tablespoons	30ml	Butter - melted
4 tablespoons	60ml	Butter
		Maple syrup - for serving

Recipe Instructions

Preheat oven to 200 degrees.

Combine first 6 ingredients in large bowl.

Whisk buttermilk, pumpkin, eggs and melted butter in medium bowl until well blended. Add to flour mixture and whisk until smooth.

Melt 1 tablespoon butter in large nonstick skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into skillet. Cook pancakes until bubbles form on top, sides appear dry and bottoms are golden brown, about 2 1/2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes.

Transfer to baking sheet; place in oven to keep warm up. Repeat with remaining batter, adding more butter to skillet as necessary for each batch.

Serve pancakes hot with maple syrup.

This recipe yields about 15 pancakes.

Source:
Breakfast Recipes at http://www.cooksrecipes.com

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