Tapped sap is where it’s at!

Pumpkin Pancakes

Ingredients:

Pancakes:

1 ½ cups all-purpose flour

2 tablespoons sugar

1 ½ teaspoons baking powder

¾ teaspoon baking soda

¾ teaspoon kosher salt

1 ½ teaspoons ground cinnamon

1 teaspoon ground ginger

⅛ teaspoon freshly grated nutmeg

1 ½ cups buttermilk

¾ cup pumpkin purée

2 eggs

3 tablespoons melted butter, plus more for greasing the skillet

1 teaspoon vanilla extract

Pancake Toppings:

Chopped pecans

Whipped cream

Ground cinnamon

Your favorite Tapped maple Syrup

Instructions:

1. In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and spices together until well combined.

2. In a medium bowl, whisk the buttermilk, pumpkin purée, eggs, melted butter and vanilla extract until well combined.

3. Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined.

4. Heat a lightly greased griddle or nonstick skillet over medium-low heat and pour your pancake batter to your desired pancake size.

5. Cook for a minute or two, until the batter bubbles at the edges and browns on the bottom, then carefully flip. Cook another minute or two, until the batter is completely cooked through and the pancakes are puffy and deep golden brown. Repeat until all of the batter is used. keep the pancakes warm as you cook them by setting them on a baking sheet in a 250-degree oven.

6. Top with maple syrup, chopped pecans, fresh whipped cream, and ground cinnamon.