Iris Inn, and it’s easy to see why—seasonal flavors of cinnamon and cloves, a 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 this 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!