Pumpkin Pancakes, A Delicious Fall Treat!

• 2 cups Plus 2 Tablespoons Cake Flour
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Baking Powder
• 1-1/4 teaspoon Pumpkin Pie Spice
• 1 teaspoon Salt
• 1-1/2 cup Buttermilk
• 1/2 cups Libby's Pure Pumpkin
• 1/4 cups Water
• 2 Tablespoons Vegetable Oil
• 1 whole Large Egg

1. Combine flour, sugar, baking powder, pumpkin pie spice, and salt in a large bowl. Mix.
2. In a smaller bowl, combine buttermilk, pumpkin, water, egg, and oil. Mix well.
3. Add pumpkin mixture to flour mixture.
4. Mix until moistened. Batter may be lumpy, but that's okay!
5. Pour batter onto greased griddle. As always, I used my favorite, Pam baking spray!
6. These pancakes turned out delicious! They have a subtle hint of pumpkin and are moist and fluffy! If you like a little more pumpkin, just add in some extra!
7. Tip: This recipe makes about 12 large pancakes. You can double the recipe and make smaller pancakes, then freeze the extra! Just pull them out of the freezer and toss them in the toaster!

flour, brown sugar, baking powder, pie spice, salt, buttermilk, pumpkin, ubc, vegetable oil, egg

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/pumpkin-pancakes-a-delicious-fall-treat/ (may not work)