If you have caught any of the recent articles, more specifically the last one, then you know how much we love all things pumpkin in this house.

That being said, I already gave fair warning that pumpkin recipes were coming your way. All of the pumpkin recipes.

So here is another one for you.

First, I must admit, that I had no intentions of making this recipe when I did.

Sometimes when I go to the store to buy ingredients for a new recipe, I fail to bring the recipe with me.

You may wonder where I’m going with this, but I promise it’ll make sense in a few seconds here.

The point of bringing the recipe along, is so I know how much of every ingredient I should purchase.

When I don’t bring the recipe along, I do a whole lot of guessing. This is how I ended up with enough ingredients for not one, but four batches of pumpkin pull apart bread.

Whoops.

Wanting to make the most of what I purchased, is what brings us to this recipe.

Boy, am I glad it did. These pancakes were just the best.

We have tried quite a few varieties of pancakes in our house, because they are one of our kids’ favorite foods.

One of those special, once in a while treat-meals.

We have one recipe that’s our go-to, and we usually use it to make animals and superhero shapes.

Which somewhat explains the reaction of disappointment when our kids saw the pancakes we were having for this particular meal.

These were not your average pancake though. These were super fluffy, with just a hint of pumpkin. Not those weird rubbery textured discs that some recipes produce.

Nothing overwhelmingly sweet, and really, just the best. How many times can I say they were the best in one article?

I don’t think there’s a good answer for that after you’ve tried these pancakes. They really are THE best.

OK, now that I’ve told you how good they are, please allow me to add that this recipe completely trumps the pull apart biscuit recipe that was shared … so brace yourself, and here you go.

Perfect Pumpkin Pancakes

Ingredients

2 C. buttermilk or sour milk (2 tbsp. vinegar + 2 cups milk)

1 C. pumpkin pie mix

2 eggs

3 tbsp. butter, melted and cooled slightly

2 tsp. pure vanilla extract

2 ¢ C. all-purpose flour

1/3 C. granulated sugar

1 Tbsp. baking powder

¢ tsp. baking soda

2 tsp. pumpkin pie spice

¢ tsp. salt

Butter and maple syrup for serving

In a large mixing bowl, whisk all of the dry ingredients together.

Using a medium mixing bowl, crack the eggs and gently whisk. Add the remainder of the wet ingredients, and mix thoroughly.

Prepare cooking surface and preheat. We use a griddle that came with our stove. One of the greatest modern cooking inventions yet!

Pancakes, quesadillas and grilled sandwiches are a breeze with this thing. Not to mention how many I can make at one time.

Make your pancakes! This recipe has a pretty high yield, which was plenty for a family of five, but we had no problems finishing it.

As always, thanks for reading, and happy pumpkin baking season!

Katy Wise is a Fredonia resident.