Pumpkin Pancakes Morning

It's pumpkin week here for my little teen pumpkins.  We are on to the countdown before Halloween arrives. I don't know anyone who loves fall more than my girls, especially the younger one (also known as Baby B, as she was born one minute after the first one).

I think my favorite part of the this season is bringing out all their special decorations they have made over the years.  I love seeing them every fall, pulling them carefully out of their hibernation from being stored the past year and reliving the memories of when they were made.

Many fond fall memories of Halloweens past.

My mom still has the custom painted, paper mache pumpkin that I made in kindergarten.  The top was cut off and all the kids each hand tied their black ribbons through the top to make a handle and be used for trick-or-treating.  To this day, my mom still uses that pumpkin to display the candy she gives out to today's children at her front door.

This morning Baby B, my Saturday morning buddy woke up with a craving for her usual pancakes. I have made them hundreds of times for her and could probably do it blind folded by now.  However, this time she threw a spin on it....she wanted pumpkin pancakes.  I have never made pumpkin pancakes in my life.  I know my pumpkin bread, pumpkin bars and pumpkin spice cookies.  Not a problem, I got this....Now, there is a long running debate in our household on pancakes (soft and fluffy vs. thin and small).  My husband was out golfing this morning taking advantage of the warm weather, so Baby B and I had the majority vote: soft and fluffy it was!!  I am curious, what is your vote??

I pulled out my trusty Bisquick and got creating. I played with the spice drawer and kept adding a little here and a touch there.  The end result was so delicious, and easy.  This recipe may need to be added to our annual fall decorating weekend traditions.

Homemade decorations and our new semi-homemade pancakes.

Pumpkin Pancakes
Inspired by Baby B

2 cups Bisquick Baking Mix
1-1/4 cups Milk
2 Eggs
1/4 cup Sour Cream
1 tsp. Vanilla
1 tsp. Pumpkin Pie Spice (add more depending on your spice level)
1/2 tsp. Cinnamon
2 Tbl. Canola Oil (or Vegetable Oil)

Mix all ingredients until well blended.
Pour slightly less than 1/4 cupful onto hot, greased griddle or frying pan.
Cook until edges are dry and middle starts to slightly bubble.  Turn and cook until golden.

Serve with butter and fresh maple syrup.