Buttermilk Pumpkin Pancakes

• 1 cup All-purpose Flour
• 1/4 cups Granulated Sugar
• 1-1/4 Tablespoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Pumpkin Pie Spice
• 1/2 teaspoons Ground Cinnamon
• 1 cup Buttermilk
• 1/4 cups Vegetable Oil
• 1 whole Egg
• 2/3 cups Canned Pumpkin

1. Mix all of the dry ingredients together thoroughly. Add the buttermilk, oil and egg. Whisk all ingredients until thoroughly blended. Add pumpkin; mix well.
2. Heat a griddle or skillet on medium heat. Very lighty spray or brush with oil. Using a ladle or ice cream scoop, pour a small portion of the pancake batter onto the griddle or skillet to form your pancakes. Once bubbles start popping up, gently flip the pancakes. Finish cooking until nice and golden brown on both sides.

allpurpose, ubc, baking powder, baking soda, pie spice, ground cinnamon, buttermilk, ubc, egg, pumpkin

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/buttermilk-pumpkin-pancakes/ (may not work)