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Heidi's Famous Pumpkin Pancakes

Makes 18 - 4 inch Pancakes

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 Teaspoon ground cloves
1/2 cup canned pumpkin
2 large eggs, lightly beaten
2 cups buttermilk
1/4 cup vegetable oil

Combine first 8 ingredients; stir well.

Combine eggs, buttermilk, and oil in a bowl; add to flour mixture, stirring just until dry ingredients are moistened.

Pour about ¼ cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. (Store unused batter in a tightly covered container in refrigerator up to 1 week.)

Yield: 18 (4-inch) pancakes.
These are great with sausage links and scrambled eggs!