Pumpkin Pancakes

We're back!  We took a little vacation last week with my parents and brothers and our families to the Lake of the Ozarks.  This is the seventh year that we've managed to take a family trip, and our third time to the Ozarks.  When I was a kid we went to the Ozarks with my dad's side of the family every summer.  It's amazing to me how much work goes into these family trips and as a kid you are oblivious to it all.  Last night was our first night back at home and the girls slept for 12 hours!  That's when you know the trip was a success.

One of the best parts of the vacation was the morning.  Tim got the girls started on breakfast on our porch while I ran to Starbuck's to get coffee (don't judge, it's allowed during pregnancy now).  The view was beautiful, the weather was perfect and the girls were sweet as can be.  We were in no hurry - just able to relax.  Just what we needed.

 Our view of the lake - so peaceful in the morning.

 Sidney waiting patiently for her breakfast.

Ava is our little squirrel.  She ate nuts and berries for breakfast every morning.  

Before we left on vacation, I was bombarded with pumpkin-y treats on Pinterest.  I am a sucker for anything with pumpkin.  It seemed a bit early to be baking with pumpkin but I just couldn't resist.  I found a highly rated recipe for pumpkin pancakes using Bisquick and they lived up to the expectations.  Hope you enjoy!

Ingredients:

2-1/3 cups Bisquick mix

1/3 cup canned pumpkin

1-1/4 cups milk

1/4 cup vegetable oil

2 tablespoons sugar

1 teaspoon pumpkin pie spice

2 eggs

Mini Chocolate Chips (optional)

Maple Syrup

Instructions:

1.  Heat griddle or skillet over medium heat or to 375°F. 

2.  Grease griddle with vegetable oil or Baking Pam.

3.  In medium bowl, stir all pancake ingredients until well blended.

4.  For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.  Top with mini chocolate chips.

5.  Cook until edges are dry. Turn; cook other sides until golden brown. 

6.  Serve with hot Maple syrup.