Fluffy Pumpkin Pancakes

Ingredients

2 cups All purpose flour

2 teaspoons Baking Powder

1 teaspoon Baking Soda

½ teaspoon Salt

2 Tablespoons Brown Sugar

2 large eggs Lightly beaten

3 cups Buttermilk

4 Tablespoons Unsalted Butter, melted

Combined with -

1-1/2 tsp Pumpkin Pie Spice

½ cup Canned Pumpkin

1 cup Heavy Whipping Cream

2 Tablespoons Vermont (of course…;-) Maple Syrup

Dash Ground Cinnamon

· Whisk together flour, baking powder, baking soda, salt, and brown sugar in a medium bowl.

· Add eggs, buttermilk, and melted butter; whisk to combine

· Fold in pumpkin spice and canned pumpkin until fully blended.

· Pour slightly less than ¼ cup of batter per pancake onto lightly buttered and preheated 375 degree griddle

· Cook about 1-1/2 mins. per side

· In a chilled bowl, beat whipping cream and maple syrup until stiff

· Serve pancakes with a dollop of maple whipping cream and a sprinkle of fresh ground nutmeg

This should serve about 6 people with two “healthy size” pancakes each! Enjoy!!