We love pancakes in this house. And add pumpkin… bigger love. So it was only right to make the very first recipe in the whole Hometown Harvest cookbook =) It made a nice big batch, and we have a couple bags full in the freezer. Helpful hint: did you know you can slip a frozen pancake right into the toaster, and it will just warm up perfectly? Seriously! I always over-make pancakes so breakfasts will be ready in a snap. You’re welcome =)
Pumpkin Pancakes from Gooseberry Patch at girlwithblog.com

Perfectly Pumpkin Pancakes
from Gooseberry Patch’s Hometown Harvest

3 c. whole wheat flour
2 T. brown sugar, packed
2 t. baking soda
3/4 kosher salt
1 t. cinnamon
1/8 t. ground ginger
15-oz can pumpkin
2 c. buttermilk
1/2 c. milk
3 eggs, beaten

In a large bowl, stir together flour, brown sugar, baking soda, salt and spices. Add remaining ingredients and stir until just moistened. Let stand several minutes to allow batter to rise. Pour batter by 1/4 cupfuls onto a hot buttered griddle over medium heat. When edges are golden, turn and cook other side. Pancakes will be very thick and may need to be turned a third time to make sure the centers are done. Makes 8-10 pancakes (this recipe made waaaay more than that. Like two dozen.)

Really, really good! They’re pretty dense, but topped with butter, real syrup and some pecans… can’t be beat on a brisk fall morning. For more lovely autumn recipes, check out Gooseberry Patch’s new Hometown Harvest cookbook – and enter here to win a copy of your own! The giveaway will be open thru this week, and I’m hoping to be back soon with more Hometown Harvest recipes =)

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