Pumpkin Spice Pancakes

Sometimes my husband has amazing ideas. Absolutely amazing. Like on Saturday morning, when I had extra spiced glaze from the pumpkin scones that was quickly hardening and I didn't know what to do with. I asked him if there was anything he wanted to put it on, knowing full well we didn't have anything that it would really work on, and he said, "how about we mix it with maple syrup?" Um, hello genius! That would be amazing! And it would be the perfect topping for the pumpkin spice pancakes I have on my list, which have totally just been bumped up to today. And I'm so glad they were bumped up- these were delicious!

Pumpkin Spice Pancakes

1 1/4 cups whole wheat flour
2 Tablespoon of brown sugar
2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
1/2 cup pumpkin puree
1 large egg
2 Tablespoon vegetable oil or melted butter

Directions:
In a mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir to combine. Combine the milk, pumpkin puree, egg and oil or butter in a small bowl add them to the dry ingredients. Whisk together just until combined.

Preheat the oven to 200, and have an oven safe plate or serving dish ready.  Heat a greased skillet or griddle over medium heat and once the skillet is hot, add about a 1/3 cup scoop of batter to the pan. Let it cook until bubbles begin to form on the top. Carefully flip and cook the other 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 until all batter has been cooked, regreasing the pan as needed. Serve with cinnamon sugar, maple syrup, and/or whipped cream.

For the spiced maple syrup, halve the recipe for the spiced glaze on the pumpkin scones (here) and add about an equal part maple syrup to the glaze. Stir well.

Recipe adapted from Annie's Eats, original recipe here.