Pumpkin Pancakes

I made these pancakes for my kids on Halloween morning. They were a little thin, I think I was a little too generous with my measurement of the pumpkin. But, they had a great taste and the kids loved them.--Elnora



2 eggs
1 1/4 cups buttermilk
4 Tbsp. melted butter
5 Tbsp. canned pumpkin
1/4 cup granulated sugar
1/4 tsp. salt
1 1/4 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. allspice
few drops of orange gel food coloring

Combine eggs, buttermilk, butter, pumpkin, sugar and salt in a large bowl. Use an electric mixer to blend ingredients. Add dry ingredients to wet ingredients and blend with mixer until smooth. Add just a few drops of gel food coloring until you get a nice orange. Pour or scoop the batter onto a hot skillet coated with no stick spray. When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be golden brown. Serve warm with syrup.

TIP: To make buttermilk, put 1 Tbsp. white vinegar in the bottom of a one cup measuring cup and fill the rest of the way up with milk. Let sit for a couple of minutes.