Ingredients

Instructions

  1. Beat eggs well until somewhat frothy.
  2. Add other ingredients except pumpkin and mix.
  3. Add pumpkin and mix again.
  4. Fry batter in scant 1/4 cupfuls on a nonstick griddle or pan.
  5. Try not to stack pancakes if possible; this helps retain the fluffiness :). I often store them on a cookie sheet in a 250°F oven until time to serve, which helps keep them warm.