Pumpkin Pancakes

1 cup flour
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
2 Tbsp. unsalted butter, divided
1 egg slightly beaten
1 cup buttermilk (or mix 1 Tbsp. lemon juice with enough milk to make a cup; let stand 5 minutes.)
1/3 cup canned pumpkin

1.  In a bowl, mix flour, sugar, baking powder, and baking soda.  Melt 1 Tbsp. butter.  Whisk in egg, buttermilk, pumpkin, and melted butter.

2.  Heat a nonstick skillet over medium-high heat.  Add 1 tsp. butter; swirl pan to coat.  Spoon 4 heaping Tbsp. of batter (1 Tbsp. per pancake) 2 inches apart into skillet.  Cook for 1 to 2 minutes or until pancakes have bubbles on top and are slightly dry around edges; turn.  Cook until golden on bottom, about 1 minute more.  If pancakes brown too quickly, reduce heat to medium.  Repeat with remaining batter and butter.  Serve warm with syrup and berries.  Makes 12 3-inch pancakes.

These were very good.  Both my children and I liked them.  Regular pancakes can get boring so it was nice having a different taste to them.