Pumpkin Pancakes

After all of the traveling we did over the holidays (we were only home one of the last six weekends - the rest were spent visiting family and friends), it feels good to enjoy a relaxing Saturday at home. After doing chores, we came in and made a big double batch of these light and fluffy pancakes, and topped them each with a dollop of honey butter. Perfect!

Pumpkin Pancakes
2 cups flour (I like to use sprouted whole wheat, but white works fine, too)
1 Tbsp baking powder
1/2 tsp salt
1 3/4 cups milk (or buttermilk - I even used (unsalted) whey this morning, and they turned out wonderfully!)
3 Tbsp honey (or sweetener of choice)
1/4 cup melted butter
3/4 cup pureed pumpkin or squash
Stir together wet ingredients, then add dry ingredients and mix until slightly lumpy. Fry as you would any other pancake.