Pumpkin Pancakes

As we said goodbye to the Pacific northwest and started our journey back to Colorado for the holidays, the seasons quickly changed for us. Hugging the coast in Oregon and California, the weather stayed quite temperate, but as we entered the great Nevada desert, the cold finally caught up with us, and it began to properly feel like autumn.

Living on the road and off the grid can be quite tough when cold winds force you into your rig and long nights drain your batteries and test the depth of your movie collection. Fortunately for us, we parked up at a favorite hot spring for a week and took full advantage of the excuse to start cooking fall recipes. Between daily baths in the spring and lazy mornings spent reading by the fire, we’ve been doing our best to embrace fall. These chilly mornings have also given us an excuse to sleep in and cook big breakfasts with treats like these delicious pumpkin pancakes, which certainly makes it all feel a bit better.

Pumpkin Pancakes

Ingredients:
1½ cups flour
1¼ cups milk
½ cup pumpkin puree
1 egg
1 tbsp oil
1 tbsp baking powder
2 tsp pumpkin spice
2 tbsp sugar
¼ tsp salt

Directions:
In a large bowl, mix together the dry ingredients. In a separate bowl, beat the egg and then beat in the milk, oil, and pumpkin puree. Add the wet ingredients to the dry ingredients and stir together until a nice batter is formed.

Heat a skillet over medium heat and add some butter or oil. Ladle out ¼ cup of batter into the center. When the first bubbles form in the center of the pancake, flip it, and cook for 1 minute on the other side.

Cook pancakes 1 or 2 at a time until finished. Top with butter and maple syrup.

Enjoy!