In honour of American Thanksgiving, I thought I would give these 5 star rated Pumpkin Pancakes a whirl. Shay has a game this morning, so I thought I would get up, make scrambled eggs, bacon and pumpkin pancakes for breakfast. The recipe is super easy and other than the can of pumpkin, you should have everything in the house. So, all was going well and I was about 5 minutes away from waking up the sleepy heads in the house for a nice breakfast. Unfortunately, the fire alarm beat me to it. The worst part of the situation is that this is a very common occurence in our house. The smoke detector is absolutely in the wrong place and has this “6th sense” that magically detects when I am cooking. First of all let me set things straight….nothing was burning, there was no smoke (okay, maybe a little) and there was definitely nothing on fire. In all honesty, it is not uncommon for me to set the bells blazing on a weekly basis. I told my husband that the smoke detector is way too sensitive and that we should move it.  He doesn’t agree, perhaps because it doesn’t seem to be nearly as “sensitive” when he does the cooking! Ugh!  Anyways, you can imagine that my breakfast surprise did not go quite as well as I had planned .  Oh the pancakes turned out great. I loved them (all three).  Everyone else woke up grumpy. Oops! (I think the alarm company has some kind of a star beside my name and the words *just cooking printed beside it. Last time they called, they actually gave me a secret code to turn it off manually ~ how embarrassing.)

Light and Fluffy Pumpkin Pancakes

Ingredients:

Servings:  4

1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 pinch clove
1 cup 1% low-fat milk (can be any kind and I ended up adding a touch extra to thin the batter slightly)
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1 egg

Directions:

1. Whisk flour, sugar, baking powder, spices and salt in a bowl.
2. In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
3. Fold mixture into dry ingredients.
4. Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
5. Cook pancakes about 3 minutes per side. Serve with butter and syrup.
6. Makes about six 6-inch pancakes.

This recipe was borrowed from food.com