Prepare for Pumpkin Pancakes

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“Oh how we love pumpkin season. You did know this gourd-ish squash has its own season, right? Winter, Spring, Summer, Pumpkin…. We anxiously anticipate it every year.” –Trader Joe’s Fearless Flyer, October 2010

Heidi’s pumpkin pancakes are a favorite fall treat among guests at the Iris Inn, and it’s easy to see why—seasonal flavors of cinnamon and cloves, a light, light fluffy texture, and warmth for the stomach on a chilly morning. If you’d like a taste of our B&B in your own home, then indulge in a recipe for Heidi’s Famous Pumpkin Pancakes:

Ingredients:

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 Teaspoon ground cloves
1/2 cup canned pumpkin
2 large eggs, lightly beaten
2 cups buttermilk
1/4 cup vegetable oil

Directions:

Combine first 8 ingredients, and stir well.

Combine eggs, buttermilk, and oil in a bowl, then add to flour mixture, stirring until dry ingredients are moistened.

Pour ¼ cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. (Unused batter can be stored in the refrigerator in an airtight container for up to one week.)

Yield: 18 (4-inch) pancakes.

Eat and enjoy!

pumpkin pancakes

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