This recipe makes a lot of pancakes; feel free to halve the recipe if you’re not feeding a crowd. I like to make the entire batch and free some for easy weekday breakfasts.

• 2 cups flour
• 1 cup cornmeal
• 1/2 cup sugar
• 3 tbsp baking powder
• 1 tsp salt
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 2 eggs, beaten
• 2 cups whole milk
• 1 cup canned or homemade pumpkin puree
• 2 tsp vanilla

Directions:

Combine all of your dry ingredients in a large bowl.  Crack eggs into a separate bowl, beat until foamy. Add milk, pumpkin puree and vanilla and mix until throughly combined.  Add the wet ingredients into dry and blend until just incorporated. Let batter rest for 15-20 minutes.

Preheat cast iron pan or griddle over medium-low heat (do this for at least five minutes so it gets to the correct temp). Add a T butter; swirl to coat entire pan. Cook pancakes as you normally would!

These pancakes are fab with just plain ol’ syrup, but if you’re so inclined, here’s the recipe for caramel syrup:

Easy Caramel Syrup

• 1/4 butter
• 1 cup brown sugar
• 1/2 cup water (add less if you prefer a thicker syrup)

Melt butter over medium heat. Add sugar and whisk until combined. Add water; whisk until sugar is dissolved and begins to boil. Boil one minute, whisking constantly. Pour into heat-proof container and serve over pumpkin pancakes with chopped, toasted pecans (if desired).