Pumpkin Pancakes

It's Sunday and in our house a good Sunday starts with pancakes. Preferably pumpkin pancakes. I know - I know! - pumpkin has been shoved down our throats since day one of the holiday season but I won't fight my love. The Christmas decorations are down. The Christmas baking is almost gone. But I'm still hanging onto my pumpkin. I can't help it. I'm a Thanksgiving baby. Pumpkin is in my blood.

So! If you refuse to join ranks with the pumpkin haters, I think you'll enjoy these pancakes.

In a large mixing bowl, whisk together 1 cup of pumpkin purée (not pumpkin pie filling,) 2.5 cups of buttermilk, 1 egg, and 3 tablespoons melted butter. You can use margarine if you want to but I don't know why you would.

In another large mixing bowl, whisk together 2 cups of all-purpose flour, 3 tablespoons brown sugar, 1 teaspoon baking soda, 2 teaspoons baking powder, 1 teaspoon ground ginger, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ground cloves, and 1/2 teaspoon salt.

Mix the dry ingredients into the wet ingredients just until combined. You don't want to use your whisk or you'll end up with rubbery pancakes. A wooden spoon or a silicone spoontula does the trick nicely.

Heat your pancake frying surface (I use a non-stick electric grill heated to medium-high.) Scoop your pancake batter onto the grill (look, I'm not going to tell you how to live your life. Medallions? Ovals? Freeform? Teddy bears? Go where your heart guides you.)

At this point you can sprinkle chocolate chips on your pancakes. I'm not saying you should add chocolate chips, I'm just saying your life will never be the same if you do.

Cook your pancakes until bubbles form on the surface and begin to pop. The edges should look cooked and a little brown. Flip your pancakes and cook for another few minutes.

Enjoy! I like to spread a little butter on my pancakes (I'm a purist) but you can always go the maple syrup route. Or the peanut butter and bacon route if you're crazy (Shawn is crazy.)