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MainRecipesVegetarian | Pumpkin Pancakes

   Pumpkin Pancakes submitted by Mom Johnson
Perfect for a Fall brunch, these pancakes are enjoyed even by those who don't like pumpkin!

Mix the dry ingredients together in a large bowl.

In a medium bowl, whisk the eggs, buttermilk and vanilla until frothy. Whisk in the pumpkin until combined. Pour this mixture into the dry ingredients and mix until combined, with a few streaks remaining. the batter will be fairly thick. Add tablespoons of water as necessary to make it spoonable but short of runny.

Warm a lightly greased griddle over medium heat. Pour or spoon out the batter onto the hot griddle where it should sizzle and hiss. A generous 1/4 cup of batter will make a 4-inch pancake. Make as many cakes as you can fit without crowding.

Cook the pancakes until their top surface is pocked with little bubbles but before all the bubbles "pop". This batter forms fewer bubbles than many pancakes, so watch for the edges to look just a bit firm and golden brown before turning. Flip the pancakes and cook until the second side is golden brown.

I like to serve these pancakes with a syrup warmed and made of equal amounts of fresh applesauce and maple syrup. Enjoy! (Serves 4-8, depending on how hungry they are!)

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v 1 3/4 cups flour
v 3 T light brown sugar, packed
v 1 tsp. baking powder
v 3/4 tsp. salt
v 1/2 tsp. baking soda
v 1/4 tsp. cinnamon
v 1/4 tsp. cloves
v 1/4 tsp. ginger
v 2 large eggs
v 1 1/2 cups buttermilk
v 1/2 tsp. vanilla
v 1 (15 oz.) can pumpkin (not pumpkin pie mix!)

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