Pumpkin Pancakes

Pumpkin Pancakes (modified from All Recipes)

• 2 cups all-purpose flour
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 cups milk (I used water. Add more if you like thinner pancakes)
• 1 cup pumpkin puree (I used a heaping cup)
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar
• 
  
• In a large bowl combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. In a separate bowl (or 4 cup measuring cup), whisk together the milk (or water), pumpkin, egg, oil and vinegar.

• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

These turned out so yummy! I usually freeze the leftovers.

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