"Best Ever" Pumpkin Pancakes

For some reason I am terrible at making breakfast.  I can usually make a successful bowl of oatmeal in the microwave (sometimes it overflows), I can scramble some eggs (usually un-burnt), and I can even throw some eggs in a dish and cook a frittata, but when it comes to flipping things, I downright stink. 

So, I had this grand idea to make pumpkin pancakes last Sunday morning.  (Somehow it keeps slipping my mind that my breakfast screw-ups lead to disastrous mornings.)  So I got out my fancy iron skillet griddle-thingy, oiled her up, and poured on my first batch.  They stuck to the pan.  Booo.  I proceeded to get mad at the griddle (basically because I hate cleaning it and don't really know how), and I got out my large Teflon pan and put some oil in that.  I didn't wait long enough for the oil to heat up.  Boo again.  So then my pancakes got a little oily and I had to toss that batch.

So the moral of my pancake saga is... if you're at all like me when flipping is involved, use a non-stick pan, and try to be more patient than I am and wait until your oil is hot (drop a little batter in the oil and it should sizzle). 

Third time was the charm... and Mr. Happy Plate took pity on me and took over all of the flipping for me.  So I finally got to sit back and enjoy the pancakes :)

P.S. My 5-yr-old step-daughter said these were the "best pancakes ever!".   And if I can get her to eat something orange and "funny-looking" and new, then they MUST be pretty darn good!

1 egg
1/2 cup skim milk
3/4 cup pumpkin puree
1 tablespoon Canola oil
1 cup all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
Sprinkling of ground nutmeg

In a large bowl, whisk the egg until fluffy then add the milk, oil, and pumpkin puree.  Sift the dry ingredients together in another bowl, then combine the dry and wet ingredients.  Mix until just combined.

Oil your pan and pre-heat to medium-high.  For each pancake, pour about 3 tablespoons batter onto a hot griddle or pan.  Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.

I topped with maple syrup and served some bacon on the side.   Perfection on Sunday morning!