Not only does pumpkin add a festive touch to these delicious pancakes, it adds the nutrients lutein, alpha and beta carotene and Vitamin A.

Pumpkin Cinnamon Pancakes

2 cups all purpose flour

1/3 cup packed brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 2/3 cups buttermilk

3/4 cup canned solid pack pumpkin

3 large eggs

2 tablespoons butter, melted

4 tablespoons butter

Maple syrup

1. Preheat oven to 200°F (95°C).
2. Combine first 6 ingredients in large bowl.
3. Whisk buttermilk, pumpkin, eggs and melted butter in medium bowl until well blended. Add to flour mixture and whisk until smooth.
4. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into skillet. Cook pancakes until bubbles form on top, sides appear dry and bottoms are golden brown, about 2 1/2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet; place in oven to keep warm up. Repeat with remaining batter, adding more butter to skillet as necessary for each batch.
5. Serve pancakes hot with maple syrup.

Makes about 15 pancakes.