When I woke up Monday, I had but one thing on my mind: pumpkin pancakes. With leftover canned organic pumpkin puree from Trader Joe’s calling from my fridge, I knew I had to put it to use. What better way than a warm, fluffy pancake?

With the pumpkin added and the accompanying spices, these delicious babies have an aroma that reminds me of Thanksgiving day, my happy childhood and good friends, all rolled up into one. And while you probably won’t taste the banana, it adds both a nutritional boost and a delicate sweetness that is enhanced with the brown sugar. But don’t dare eat these plain. These pancakes are best drizzled with cold maple syrup and spotted with a dot of butter.

I wasn’t sure how the kids, or Shawn for that matter, would react when I served up these pumpkin pancakes. But it’s a testament to their taste that both Will and Paige finished their pancake (they typically will eat just one) and clamored for more. What about Shawn? He really liked them too, and called them a pancake-version of my pumpkin cookies.

Got leftover pumpkin from the pumpkin cookies? Try these. They are quick, easy and — as Will says — DEEEEEE-Licious.

Pumpkin Pancakes
serves 4

1 cup flour
3/4 cup milk
1/2 cup canned pumpkin
1 banana, mashed
1 tsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
2 tbsp vegetable oil
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg

Combine all ingredients in a medium bowl. Use a scoop to place on a hot griddle and cook, flipping once when the top gets bubbly.

NOTE: This batter is a little thicker than usual pancake batter, so be sure to spread it out a bit when you cook them

Devour.

More Yummy Pancake Recipes:

• Cranberry pancakes @ Everyday Food
• Whole wheat vanilla pancakes @ Cooking with Amy
• German oven pancakes @ Jaden’s Steamy Kitchen
• Carrot cake pancakes @ Joy the Baker
• Banana pancakes @ Sweetnicks