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Perfect Pumpkin Pancakes

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Looking to start Thanksgiving morning with a festive breakfast? Try these delish pumpkin pancakes from Jodi, a.k.a. the Breakfast Queen and founder of one of L.A.'s most popular eateries: The Griddle Cafe.

Pumpkin Pancakes
The restaurant is a favorite of stars and locals alike, and now you can try these seasonal pancakes in your own kitchen. Make them, then let us know what you think!

Thanksgiving Day Pumpkin Pancakes
Makes about 20 pancakes

2 cups of your favorite dry pancake mix
3 tbsp. dark brown sugar
2 1/2 tsp. pumpkin pie spice
1 1/2 cups milk
1 cup canned pure pumpkin puree (or use 1 cup of Libby's Pumpkin Pie Mix, and omit the pumpkin pie spice and vanilla)
1 egg, beaten
1 tsp. pure vanilla extract
1 tbsp. vegetable oil (plus more for the griddle)

1) In a large bowl, combine the pancake mix, brown sugar and pumpkin pie spice. In another large bowl, mix together the milk, pumpkin, egg, vanilla extract and oil. Add the pumpkin mixture to the dry ingredients and stir to combine.

2) Heat a lightly oiled griddle or large frying pan on medium high. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook the pancakes until bubbles form in the batter and the edges begin to brown, then flip them and cook until the other sides are lightly browned.

3) Top with store-bought or homemade whipped cream and powdered sugar.

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