I HOP Pumpkin Pancakes

nonstick spray

2 eggs

1 1/4 c. Buttermilk

4 T. butter, melted

3 T. canned pumpkin

1/4 c. granulated sugar

1/4 tsp. salt

1 1/4 c. all-purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. ground cinnamon

1/4 tsp. ground allspice



Preheat a skillet over medium heat. coat pan with oil cooking spray. Combine eggs, buttermilk(I use powdered and some water), butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients. Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend with mixer on medium speed until smooth. Pour the batter in 1/3c. portions into the hot pan. When the batter stops bubbling and edges begin to harden, flip the pancakes. they should be dark brown. This will take from 1-3 minutes. cook the other side for about the same amount of time, until brown.... Makes 8-10 pancakes.



Thanks to Todd Wilbur the author of Top Secret Restaurant Recipes 2 and many other top secret recipe books we have this amazing recipe for I Hop Pumpkin pancakes. It is so good, I tried it out yesterday morning and my husband loved them. I love this book and recommend it to everyone! I didn't want maple syrup so I just dolloped on some whipped cream for something different and it tasted just like pumpkin pie, a little strange for June but totally yummy!