Pin Test: Pumpkin Pancakes

The second the weather even starts to feel a teensy bit like fall I start throwing pumpkin into everything I cook, don't even get me started about how I threw pumpkin over my cheerios this morning (kidding, only kidding). And even though pumpkin pancakes has always seemed so cozy and tasty, I've never found quite the right recipe that makes the pumpkin spice taste strong enough. And so the quest began. I tried three recipes. This one, of course the one that had the best picture on Pinterest, because really who looks at recipes anymore when your eyes can do the drooling for you. This one was a complete let down for me, it just tasted like regular pancakes definitely not enough spice. Then I tried this one as a healthier option, and like guys, when has healthier ever meant better tasting? I mean lets be real. And finally the winner, this recipe totally kicked butt, I mean the picture sucked which was why I thought it would be really plain, but seriously guys SO GOOD. I finally found what was missing from pumpkin pancakes, vinegar and ginger! I know right, sounds bitter, but it gives it the perfect kick of spice to bring out the pumpkin. You just have to trust me, please please try this this fall! It'll make you feel all warm and cozy on the inside. Make them with some hot cidar and those leaves will turn orange I'm telling you. 

Here's my modified version of this recipe.

Pumpkin Spice and Everything Nice Pancakes 

1 1/2 cups milk

1 cup pumpkin puree

1 egg 

2 tablespoons vegetable oil

2 tablespoons vinegar\

2 cups all-purpose flour

3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg 

2 teaspoon ground cinnamon  

3/4 teaspoon ground ginger 

1/2 teaspoon salt

1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.