Mini Pumpkin Pancakes

1: In a mixing bowl, add the dry ingredients and whisk them together.

2: Pour in the pumpkin, eggs, vanilla, and milk, and whisk until the batter is smooth.

3: Use a griddle or pan - melt butter over medium-low heat.

4: Portion the pancakes with a cookie scoop (1.5 Tbsp) of batter onto the warm griddle, smoothing the center out for a perfect circle.

5: Let the pancakes cook for 2-3 minutes until bubbles are visibly popping on the top and the edges are set.

6: Flip and allow to cook for another minute or so until cooked through.

7: Enjoy with butter and maple syrup.

8: For storage, let the pancakes cool completely and store in an airtight container in the fridge for up to 5 days.

9: For freezing, freeze cooled pancakes in a gallon size ziploc bag, placing a sheet of parchment between each layer so they don’t stick together.