Pumpkin Pancakes

Pancakes

3/4 c flour

3/4 c whole wheat flour

1/4 c brown sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp ground cloves

3/4 tsp ground ginger

1 1/2 c buttermilk

1 1/2 tsp vanilla extract

2 Tbs canola oil

2 eggs

2/3 c pumpkin puree

Cream Cheese Whipped Cream
4 oz. cream cheese

1/4 c powdered sugar

1 tsp vanilla extract

1/2 c whipping cream, whipped until medium peaks form

maple syrup for drizzling

Prepare whipped cream by beating cream cheese, powdered sugar, and vanilla until smooth and creamy.  Take 1/2 of the whipped cream (that you already whipped) and beat it in until smooth.  Add the rest of the whipped cream and use a spatula to gently fold in (do not beat).  Cover and refrigerate until ready to use.

Prepare pancakes.  Whisk together flours, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.  Make sure to break up any clumps of brown sugar.  In a separate bowl whisk together the buttermilk, vanilla, oil, eggs, and pumpkin.  Combine wet ingredients with dry and gently combine until mixed.  Do not overmix.

Heat a nonstick griddle to medium heat.  When hot, use butter or nonstick spray to coat the pan.  Drop 1/4 c batter to form each pancake and cook until edges set (if you wait until they bubble, it might be just a bit too long).  Flip pancakes and cook remaining side.

Serve warm pancakes with a dollop of cream cheese topping and a drizzle of maple syrup.

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