Pumpkin spice pancakes

The Jordan Michaud Collection

1½ cups flour (half wheat, half white-wheat)

3 T baking powder

1 T light brown sugar

¼ tsp salt

2 T pumpkin spice blend

1 cup milk

1 cup canned pumpkin

1 tsp vanilla extract

2 eggs

Butter or spray for cooking

In lg bowl, whisk together flour, baking powder, sugar, salt, and pumpkin spiced blend.

In separate bowl, whisk together milk, canned pumpkin and vanilla extract. Then whisk 1 egg in at a time.

Add wet ingredients to dry ingredients, stirring until well combined.

Heat prepared skillet over medium heat. Once hot, reduce heat and use ¼ measuring cup to pancake batter into skillet to ladle pancake batter onto skillet. Cook units batter bubbles start to form, 3 to 4 minutes. Flip and cook until other side is golden, another 2 to 3 minutes.

Repeat with remaining batter. Vwala

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