I made a variation on my standard pancake recipe this morning—pumpkin pancakes.

They were good—moist and heavier than plain pancakes. A bit like eating pumpkin pie for breakfast. Mmmmm! This recipe makes a huge stack of pancakes—enjoy!

1 cup all-purpose flour

1 cup whole wheat flour

1 cup cornmeal

3/8 cup sugar

3 ½ tsp baking powder

1 tsp salt

1 tsp cinnamon

½ tsp cloves

½ tsp ginger

3 eggs

2 cups cooked, pureed pumpkin flesh

2 cups milk

6 Tbsp butter, melted

Combine flours, cornmeal, sugar, baking powder, salt, and spices in a medium bowl. Whisk together eggs, pumpkin, milk and melted butter in a large bowl. Add the dry ingredients to the wet, and stir just until combined. You may need to add more milk to get the right consistency if your pumpkin is particularly dry (mine was, and I added another ¼ cup).

Fry on a preheated griddle or frying pan, as for normal pancakes.