Pumpkin Spice Pancakes

It was a very pumpkin filled weekend (don't forget about our really fun pumpkin ale blind taste test!) and even more pumpkin loving this week! For our four year wedding anniversary, we took off last Friday to celebrate, kicking it off by making a delicious breakfast at home. Along with bacon (some of the best bacon I've had!) and eggs, we made the pumpkin spice pancakes I included in my list of pumpkin recipes to try. Boy, were they delicious!

Based on the proportions listed in the recipe, the batter was definitely too thick. I thinned it out a bit with some more milk, but not enough in the end as the pancakes were a bit denser than we would have liked. Despite the density, they had a delicious pumpkin flavor and the spices used in the recipe really came through. I was so happy with the punch of flavor these pancakes packed.

Since we had such a filling breakfast, there was batter left over for the next day. How lucky is that? After thinning it out some more, which required quite a bit more milk, the batter was a perfect consistency and the second batch on Saturday was even better!

We had a great anniversary day, going on a sailboat ride down at South Street Seaport. The weather was absolutely perfect, 80 degrees and sunny with some beautiful puffy clouds in the sky. We then headed to Park Slope, where we lived our first year in New York, and ate at our favorite Vietnamese restaurant, Hanco's, to chow down on some delicious and incredibly flavorful bánh mì sandwiches and wash it down with a refreshing Thai iced tea. If I only I could have this meal every day! Well....we may have eaten at their other location the following day because it was so good. Don't judge me - you would do the same if you tried it!

If you love pumpkin and the flavor of all the spices that come along with pumpkin pie, you'll love these pancakes. Just make sure to thin out the batter to make them nice and fluffy! I also made a few loaves of pumpkin chocolate chip bread yesterday so stay tuned!