Something magical happened in the kitchen this morning. Homemade pumpkin pancakes! They were hands down the best pancakes i’ve made to date. I’m slowly getting closer to topping my fathers famous pancakes. I think I still have a ways to go though, his are abnormally delicious.

Ingredients:
(adapted from Pioneer Woman)

3 cups cake flour
2 tablespoons baking powder
1 teaspoon salt
3 tablespoons sugar
2 cups canned pumpkin purée
2 eggs
3 teaspoons vanilla extract
2 1/2 cups milk
1/4 teaspoons pumpkin spice
Butter
Maple syrup
Whipped cream
Chopped walnuts or pecans for topping

Mix together your dry ingredients- flour, baking powder, salt, and sugar. Set aside.

In a separate bowl, mix together the pumpkin purée, eggs, vanilla, pumpkin pie spice, and milk. Add the wet mixture to the dry mixture in batches until fully incorporated and mixed well.

Butter your pan, or use non-stick spray. Pour small batches of the mix into the pan. Once you see a decent amount of bubbles, you know it’s time to flip. My dad always butters the pancakes after he flips them, which is a great idea because the butter melts into the pancakes. Yum! I always stack my pancakes on a big plate and cover with aluminum foil so they keep warm.
I had some leftover whipped cream in the fridge and thought it would be good idea if I mixed in a little vanilla extract. Turns out this was a GREAT idea. I topped my pancakes with maple syrup, chopped walnuts, and my vanilla whipped cream. I ate them standing up in the kitchen because I couldn’t wait to dig in.