Pumpkin Pancakes

These pumpkin pancakes are beyond comforting and have the most incredible warming spices. Creating this recipe on a cooler fall morning was exactly what I needed to welcome the cooler weather. Top with pat of butter and drizzle with maple syrup. For extra fun, add a dollop of whipped cream!

Ingredients

1 3/4 cups milk
1 cup of pure pumpkin
2 eggs
1 tbsp melted butter, cooled
2 cups unbleached flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 tbsp pumpkin pie spice (see below)
1 tbsp orange zest + 2 tbsp orange juice

Directions
1. In a small bowl, mix the milk, pumpkin, eggs, and melted butter together using a whisk.
2. In a separate medium size bowl, add the flour, baking powder, baking soda, salt, pumpkin spice, orange zest + juice. Whisk until well mixed.
3. In a medium size pan, add some butter to the pan over medium heat and let heat until warmed. Add approximately 1/4 cup of batter to the pan, turning the pan in a circular motion to thin out the pancake. Wait until it starts to bubble and then flip and cook for another 2 minutes or until cooked through. Repeat for the remaining pancakes, adding more butter in between if needed.
4. Top with a slab of butter, whipped cream, and warm maple syrup if desired. Enjoy!