Pumpkin Pancakes

Do you get in a breakfast rut in your house? For our kids, it's oatmeal or cereal almost every morning. But when we make these yummy pancakes (they taste SO good this time of year, especially with maple syrup), we have a quick go-to breakfast or even lunch that feels special because it's out of the norm. Plus, the whole wheat flour and pumpkin are very healthy. This recipe makes a TON of sand-dollar sized pancakes, so after they've cooled, I plastic wrap them--2 cakes per package--and freeze them in a freezer bag. When we want 'em, we just unwrap them and reheat for 30 seconds per side.

Pumpkin Pancakes

In large bowl, whisk together:
2 c. whole wheat flour
1 ¾ c. white flour
5 ¼ tsp. baking powder
3 tsp. cinnamon
1 ¼ tsp. allspice
1 ¼ tsp. ginger
½ tsp. kosher salt and
1/3 c. brown sugar

In a separate bowl, whisk together:
15 oz. canned pumpkin
6 eggs and
3 c. whole milk (I used buttermilk the last time and it worked just fine)

Slowly pour liquid mixture into dry mixture, mixing just until combined.
Pour in 8 T. melted unsalted butter and gently mix.
Cook on a greased griddle.