Pumpkin Pancakes
 Light and fluffy with crisp edges, these spiced pumpkin pancakes are the perfect fall weekend breakfast. Ingredients 1½ cups all purpose flour, spooned into measuring cup and leveled off 2 teaspoons baking powder ¼ teaspoon baking soda 1½ teaspoons ground cinnamon 1 teaspoon ground allspice ¼ teaspoon ground ginger ½ teaspoon salt ½ cup pure pumpkin (such as Libby’s) 3 tablespoons unsalted butter, melted 1 cup milk 2 large eggs 3 tablespoons maple syrup, plus more for serving Vegetable oil, for cooking 1½ cups all purpose flour, spooned into measuring cup and leveled off 2 teaspoons baking powder ¼ teaspoon baking soda 1½ teaspoons ground cinnamon 1 teaspoon ground allspice ¼ teaspoon ground ginger ½ teaspoon salt ½ cup pure pumpkin (such as Libby’s) 3 tablespoons unsalted butter, melted 1 cup milk 2 large eggs 3 tablespoons maple syrup, plus more for serving Vegetable oil, for cooking Instructions Preheat the oven to 200°F and set a rack in the middle position. Line a baking sheet with aluminum foil for easy clean-up. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Set aside. In a large bowl, whisk together the pumpkin and melted butter. Whisk in the milk, followed by the eggs and maple syrup. Add the flour mixture and whisk until smooth. If the batter seems too thick, add 1 to 2 more tablespoons of milk. Do not over-mix. Heat a griddle or nonstick pan over medium heat and coat lightly with vegetable oil. Drop about ¼ cup batter from a small ladle or large spoon and cook until the puffy and bubbling on top and golden and crisp on the bottom, about 2 minutes. Flip and cook until the bottom is golden, about 30 seconds. Serve immediately with maple syrup or place on the prepared baking sheet to keep warm in the oven until all of the pancakes are ready. Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot. Preheat the oven to 200°F and set a rack in the middle position. Line a baking sheet with aluminum foil for easy clean-up. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Set aside. In a large bowl, whisk together the pumpkin and melted butter. Whisk in the milk, followed by the eggs and maple syrup. Add the flour mixture and whisk until smooth. If the batter seems too thick, add 1 to 2 more tablespoons of milk. Do not over-mix. Heat a griddle or nonstick pan over medium heat and coat lightly with vegetable oil. Drop about ¼ cup batter from a small ladle or large spoon and cook until the puffy and bubbling on top and golden and crisp on the bottom, about 2 minutes. Flip and cook until the bottom is golden, about 30 seconds. Serve immediately with maple syrup or place on the prepared baking sheet to keep warm in the oven until all of the pancakes are ready. Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot. Nutrition Information Powered by Per serving (12 servings) Serving size: 1 pancake Calories: 143 Fat: 7 g Saturated fat: 3 g Carbohydrates: 17 g Sugar: 4 g Fiber: 1 g Protein: 3 g Sodium: 143 mg Cholesterol: 41 mg Per serving (12 servings) Serving size: 1 pancake Calories: 143 Fat: 7 g Saturated fat: 3 g Carbohydrates: 17 g Sugar: 4 g Fiber: 1 g Protein: 3 g Sodium: 143 mg Cholesterol: 41 mg