Every Thursday we bring Chef Jimmy from Le Cordon Bleu College of Culinary Arts in studio to share cooking tips and recipes. This week, Jimmy’s got a Fall-themed recipe that’s bound to become a breakfast favorite once you try it. Like pumpkin pie? Like pancakes? Get ready to taste heaven on a plate, which is to say, get ready to experience Chef Jimmy’s Pumpkin Pancakes!

Click the “play” button below to listen to Chef Jimmy on the air with Rick this morning:

And here’s the video from this morning – you’ll see these are super easy to make!

Chef Jimmy’s Pumpkin Pancakes

Ingredients:

• 1 ½ cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tbsp. melted butter
• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. kosher salt
• 3 tbsp. brown sugar (or honey)
• Pumpkin pie spice, to taste (1 tbsp.)
• 3 tbsp. unsalted butter, melted and cooled, plus more as needed for griddle

Method:

1. Whisk together flour, sugar, baking powder, salt, pumpkin pie spice, and baking soda. In a separate bowl, whisk together milk, melted butter and egg. Whisk wet ingredients into the dry ingredients just until combined, then fold in the pumpkin puree. You may have some lumps.
2. Heat a griddle or a nonstick sauté pan over medium heat. If you do not have either, you can use some pan spray in a sauté pan instead. Brush griddle with butter, then spoon batter onto griddle 1/3 cups at a time, or desired size for pancake. (For larger pancakes, add more.)
3. Cook until edges are set and the center bubbles, then carefully flip and cook until golden brown, about 2 minutes. Serve with maple syrup, butter, and Neuski’s bacon on a crisp, Autumn morning, and enjoy!