In October, pumpkins and jack-o-lanterns are all around. Pumpkin pies are lovely and yummy, but there are plenty of other ways to eat a bit of pumpkin. These pumpkin pancakes make a lovely autumn breakfast dish. I don't recall where I found this recipe originally, nor if I have modified it over the years.

Pumpkin Pancakes
makes 20

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons sugar
1 teaspoon pumpkin pie spice
2 eggs
1¾ cups milk
3 tablespoons melted butter,
plus 1 tablespoon for frying
½ cup canned pumpkin

Mix together flour, baking powder, salt, sugar, and pumpkin pie spice in a large bowl using a whisk to stir.

In a medium bowl, whisk eggs and milk. Add 3 tablespoons of melted butter and pumpkin to the other wet ingredients and stir together. Pour mixture over the dry ingredients and stir until just blended.

Heat the remaining butter on a griddle over medium-high heat. Then pour about a ¼ cup of batter for each pancake. When they bubble on top, flip and cook until brown on other side.