On the weekends I tend to indulge in “bigger”, sweeter breakfasts and I always make them from scratch. So when I decided to do all things pumpkin a few  Octobers ago, I searched the internet for a pumpkin pancake recipe. I came across this one and have been making it at least once each October for the past few years. It combines the perfect amount of pumpkin flavour with all the festive fall spices. It’s so simple to make and such a hit!

Ingredients:

• 3/4 cup milk (I substitute almond milk)
• 1/2 cup pumpkin puree
• 1 egg
• 1 tbs vinegar
• 1 cup flour
• 1 tbs brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 ground allspice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp salt

In one bowl mix wet ingredients and in a separate bowl mix dry ingredients. Pour wet mixture into dry mixture and stir just enough to combine.

Enjoy!

(Yields: 2 servings)