• 1 cup all purpose flour

• 1 T brown sugar

• 1 T cane sugar

• 1 T baking powder

• 2 tsp pumpkin pie spice (or can make your own with 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp all spice)

• A pinch of cloves

• 1/2 tsp salt

• 1 cup milk

• 1 large egg

• 3 tablespoons butter, melted & cooled

• 1 teaspoon vanilla extract

Instructions

1. Heat a large skillet or griddle over medium heat.

2. Whisk flour, sugars, baking powder, pumpkin pie spice, cloves, and salt in a medium bowl.

3. Mix milk, egg, butter and vanilla extract in a separate bowl.

4. Make a well in the center of the flour mixture and pour milk mixture into the well, whisking until just combined. (It’s okay to have some small lumps, but don’t overmix batter.)

5. Lightly butter a non-stick skillet or griddle or spray with non-stick cooking spray.

6. Use a ladle or 1/4 cup measuring cup to pour batter onto skillet.

7. When edges look dry and bubbles start to appear on top of the pancake, flip the pancake. (The first side typically takes 2ish minutes depending on how hot your pan is. The second side typically takes 1-2 minutes more.)

8. Serve warm and enjoy!

*Notes:

If you want to make these extra pumpkin-y, you can add 1/3 cup pumpkin puree to the batter.

If your kiddo is more sensitive to changes, try just the pumpkin pie spice first, then try with added pumpkin puree the next time. 🎃