Pumpkin Breakfast

It's Halloween, and we had a pumpkin breakfast! Pumpkin pancakes, using the copycat IHOP recipe which is a family favorite, and pumpkin waffles from a new recipe were on the menu, and both were excellent! The waffles had a bit of a problem separating when I raised the waffle iron lid, so next time I will spray the iron with cooking spray before each waffle or maybe replace some of the oil with shortening. All leftovers are on a large cutting board, single layer, and in the freezer to flash freeze. When frozen, I'll bag them up, ready to reheat for quick weekday breakfast!

IHOP Pumpkin Pancakes
2 eggs (I used 1/2 c. Eggbeaters)

1 1/4 cups buttermilk (I used 1 T in the bottom of a 1 cup measure, then filled with 1/2 c. Silk original soy milk and the rest with Silk soy creamer - I ran out of soy milk)
4 tablespoons butter, melted
3 tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1. Preheat a skillet over medium heat.
2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Blend ingredients together.
3. Combine remaining ingredients in a small bowl. Mix in the dry ingredients with the wet ingredients and blend until smooth.
4. Pour the batter into the skillet to form 5-inch circles (1/4 cup portions). When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take about 1 to 2 minutes. Flip the pancakes and cook the other side for the same amount of time, until dark brown.

Pumpkin Waffles
1 lg egg, beaten
2 egg whites, beaten (I used 1/2 c. Eggbeaters in place of the egg and egg whites)
4 T. lightly packed brown sugar
1 c. evaporated skim milk (I used 1 c. Silk soy creamer)
2 T vegetable oil
1/2 c. canned pumpkin puree
2 tsp vanilla
1 c. flour
2 tsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp clove
1/2 c. apple, finely diced
1/4 c. toasted walnuts
(I omitted the apples and walnuts because the kids preferred them without.)
1. Beat together the egg, egg whites, sugar, milk, oil, pumpkin, and vanilla.
2. Mix dry ingredients in a small bowl. Add to egg mixture and stir to combine - do not overmix!
3. Fold in apple and nuts.
4. Cook in your waffle maker per your waffle makers instructions, probably about 1/2 c. - 3/4 c. batter per waffle and 2-3 minutes to cook.
Recipe from Recipezaar.