Today was the first day that it really felt like fall here in Texas.  Nothing says fall better than pumpkins.  So this morning we made yummy pumpkin pancakes!  Pumpkin is an excellent source of vitamin A, so this is a great way to make pancakes a little healthier.  My husband doesn’t really like pancakes, but he does like the pumpkin pancakes over regular pancakes.  My little one loves them!  People who love pumpkin and those who will only eat pumpkin in pumpkin pie have both told me they love this recipe.  I hope you enjoy it as well!

What you need:

• 2 cups Heart Healthy Bisquick (Regular Bisquick has trans fat)
• 2 eggs
• 1 1/4 cups skim milk
• 1/2 cup pumpkin puree
• 2 Tbsp sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Whisk together until all ingredients are combined, but do not overmix. Let mixture rest a few minutes while your pan warms up. Pour about 1/4 cup per pancake. Once pancake begins to bubble then flip and cook 1-3 minutes longer. Enjoy!

We freeze the extra pumpkin puree for next time since it doesn’t use the whole can. Make sure you purchase pumpkin puree and not pumpkin pie mix.