pumpkin pancakes

Hello there, and Happy Fall. Someday I'll write an actual what's-happening-in-our-world post, but for now, I must share with you the recipe for what turned out to be a pretty darned good breakfast this morning. We already had a late start to the morning, getting up later than usual (around 8am - Tuesday is the the one day per school week when we don't have anything on our schedule), so it was iffy as to whether or not LO was going to wither away from hunger before I got these made (they do require a little more effort than regular pancakes because of having to separate the eggs and beat the whites) - but they were so worth it (I think LO would agree)!

(Click here for the best Pumpkin Pancakes ever. Credit: The Curvy Carrot)

I used 2% milk instead of skim, and I slightly reduced the butter. I doubled this batch, so I omitted 1 T. total of the butter. And I didn't have pumpkin pie spice, so I had to quickly cobble together a batch before moving forward with the recipe (thank you, Internets, for putting hundreds of thousands of recipes - including spice blends - at my fingertips).

These pancakes are light, moist, and melt-in-your-mouth - with a nice, light pumpkin and spice flavor that isn't too overpowering and goes really well with the sweetness of the syrup. I doubled the batch and ended up with 16 pancakes - I'd anticipated fewer, so I sure hope these freeze well, because I have 7 left (Each of us ate 3 pancakes - still trying to figure out the science behind how a 4-year-old boy can eat as many pancakes as his parents do AND a container of applesauce to boot).

(Wowwww, could I have used more parentheses in this post or what?)