Heidi's Famous

Pumpkin Pancakes

Makes 18 - 4 inch Pancakes

2   cups all-purpose flour

2 ½ teaspoons baking powder

1 teaspoon baking soda

¾ teaspoon salt

2 tablespoons sugar

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ Teaspoon ground cloves

½ cup canned pumpkin

2 large eggs, lightly beaten

2 cups buttermilk

¼ cup vegetable oil  

1.     Combine first 8 ingredients; stir well.

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

3.     Pour about 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. (Store unused batter in a tightly covered container in refrigerator up to 1 week.)

Yield: 18 (4-inch) pancakes.

These are great with sausage links and scrambled eggs!!!

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