Pumpkin Gingerbread Pancakes

I’ve found my new home.

And why have I never a) found this blog before or b) MADE THESE?!

Well, since peaches aren’t in season, we will settle for something a little more in season. Pumpkin and gingerbread. This is the perfect seasonal transition food. Pumpkin is October-y and gingerbread is good for Christmas and December. So, this is perfect for transitioning.

I’m not a huge November lover. I mean, for one, boys stop shaving. Since when did this become a thing? And since I don’t benefit at all from Thanksgiving dinner (ahem, turkey, honey-baked ham..), it’s not exactly my favorite month.

I do, however, have a lot to be thankful for. Friends, family, and pancakes. Obviously. So, join me in being thankful for all of the amazing things in your life, and share it with someone over some pancakes.

Pumpkin Gingerbread Pancakes
Adapted from my gingerbread pancakes
Makes 2 pancakes

For pancakes:
1/2 c whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tbsp molasses
1/4 c pumpkin
1/2 c soymilk
1 tbsp canola oil
1/2 tsp vanilla

For glaze:
2 tbsp plain yogurt
1 tbsp powdered sugar
1/2 tsp pumpkin
1/8 tsp cinnamon
1/4 tsp vanilla

1. Combine dry ingredients.
2. Combine wet ingredients in a separate bowl. Add to dry ingredients.
3. Cook on medium heat on stove in greased pan. Flip when bubbles form.
4. Top with cinnamon yogurt topping.

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