Pumpkin Roll Pancakes

I am not a fan of pancakes, but being preggo (and not able to eat sunny side up eggs) - I'm running out of bfast options!  I found this recipe and decided to try it out....AND OMG (yup...I just said that) - these were soooo good!!  I had at least 5 - and am really excited for leftovers.  So good...plus it makes you feel awesome cause you just made your bfast from scratch!  (like our g-rents used to make!)

Makes 14 pancakes - OBB Cookbook

Ingredients
3/4 cups all purpose flour
3/4 cups whole wheat flour
4 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoons ground cloves
3/4 teaspoons ground ginger
1 1/2 cups buttermilk
1 1/2 teaspoons vanilla extract
2 tablespoons canola oil
2 eggs
2/3 cup pumpkin puree
Pure maple syrup for serving

Prepare Whipped Cream.  

Prepare pancakes.  Whisk together flours, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger.  Make sure to break up any clumps of brown sugar.  In a separate bowl, whisk together buttermilk, vanilla, oil, eggs and pumpkin.  Combine wet ingredients with dry and gently combine until mixed.  Do not overmix.

Heat a nonstick griddle to medium heat.  When hot, use butter or nonstick spray to coat the pan.  Drop 1/4 cup pancake batter to form each pancake and cook until edges set (if you wait until they bubble, it might be just a bit too long).  Flip pancakes and cook remaining side.

Serve warm pancakes with a dollop of cream cheese topping and a drizzle of maple syrup.