Pumpkin is such a craze during the months of October and November. Other than that, most people forget about it. I think Maggie gives us a great reminder. Here’s Maggie…..

I first had pumpkin pancakes at a local family here in Staunton Virginia called Mrs. Rowes. Breakfast is legendary, and it has been written up in Southern Living Magazine. The pecan sticky buns are as big as your head. Soooo good. Anyhow, I wanted to try making pumpkin pancakes at home, so here you go!

I have found that I prefer pancakes using Bisquick baking mix just as much as messing with all the dry ingredients, and this is easier. So, I just tweaked the recipe a bit from that on the box to accommodate the additional moisture from the pumpkin, and of course added spices.

They were really good, and we will be making them again. Soon!

Try heating your maple syrup on the stove (about 1 cup); melt in 1 Tbs of butter and ¼ cup of toasted chopped pecans and you can make them all fancy-like. Very yummy!

Pumpkin Pancakes

What you need:

2 1/3 cups baking mix (I use Bisquick)

½ cup canned pumpkin or fresh pumpkin puree

1 ¼ cups milk

2 Tbs sugar

¼ tsp cinnamon

¼ tsp ground nutmeg

¼ tsp ground ginger

2 eggs

What you do:

Stir all ingredients until well blended. Pour batter by ¼ cupfuls onto a hot griddle. (greased if necessary) Cook until edges are dry. Turn, and cook until golden brown. Serve with syrup.

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