Originally from Alice's October '04 issue of "Your Big Backyard". These are great topped with pecans and maple syrup, but we especially like them hot with whipped cream and a little nutmeg on top.
2 C flour
2 T brown sugar
1 T baking powder
¾ tsp cinnamon
¼ tsp nutmeg
pinch ginger
pinch ground cloves
1 tsp salt
1 egg
1 tsp vanilla
½ C canned pumpkin
1¾ C milk or soy milk
2 T vegetable oil
Assemble your ingredients, then grease and start heating your griddle so it's ready when the batter's ready.
Combine flour, brown sugar, baking powder, spices and salt in a large bowl.
In a small bowl, stir together egg, vanilla, pumpkin, milk and oil until well mixed.
Add the wet ingredients to the dry, stirring just until all the dry ingredients are moist and mixed in. The batter will be thick and lumpy.
Pour batter (about ¼ C for each pancake) onto hot griddle. Cook until pancake is golden brown on the bottom, then flip and cook until the other side is browned.
Makes 12 pancakes.