It is pumpkin time. (Aparna Krishnamoorthy)

From Aparna Krishnamoorthy. Email her at aparna[AT]borderstan.com. Follow her on Twitter @aparnakris.

It’s that time of year again, when fall and pumpkin fever has taken over me. And what says fall more than pumpkin and spices?  Most times, I reach out for a pumpkin cupcake, but with these pancakes, I can bring the pumpkin into breakfast!

These pancakes are a great fall morning breakfast, and an easy way to use any leftover pumpkin puree that you may have from other cooking endeavors. Light and fluffy with a perfect balance of pumpkin and spices and a beautiful orange color, they are even vegan friendly!

Pumpkin Spice Pancakes

Ingredients (Serves 4)

• 1 and 1/3 cups all-purpose flour
• 4 tsp. baking powder
• ½ tsp. cinnamon
• ½ tsp. ground ginger
• ⅛ tsp. nutmeg
• ½ tsp. salt
• 1/16 tsp. ground cloves
• 1/3 cup pumpkin puree (or more, if you want it more pumpkin-y)
• 1 and 1/3 cups vanilla soy milk

Directions

• In a large bowl add flour, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Whisk to sift and combine.
• Add the pumpkin puree and soy milk to the bowl and whisk until combined.
• Pour about ¼ cup batter per pancake onto a hot, greased griddle.
• When the pancake is bubbly, slightly dry around the edges, and lightly browned on the bottom; flip and brown the other side.

I served them with some toasted pecans and maple syrup and polished them off before even getting a picture! They really are the perfect celebration for a cool fall morning.

What’s your favorite thing about fall?

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