Pumpkin Pancakes -- Amber Williams

Pumpkin Pancakes
from The Idea Room

This is my new favorite breakfast/treat/yummy goodness!

Ingredients:
1 1/4 cups all purpose flour
2 Tbsp. brown sugar
2 tsp. baking powder
1/4 tsp. salt
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
1/2 cup pumpkin puree
1 large egg
2 Tbsp. vegetable oil or melted butter

Directions:
In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine.  Mix together the milk, pumpkin puree, egg, and oil or butter in a liquid measuring cup.   Add the wet ingredients to the dry ingredients and whisk together just until combined.  (The batter may still have a few lumps - that is okay)

Preheat the oven to 200 degrees F.  Have an oven safe plate or serving dish ready.  Heat a greased skillet or griddle over medium heat.  Once the skillet is hot add a 1/3 cup scoop of batter to the pan.  Let cool until bubbles begin to form on the top surface.  Carefully flip and cook until golden brown. Transfer the cooked pancake to the oven safe dish and place in the oven to keep warm.
Serve with cinnamon sugar, maple syrup, and/or whipped cream.
(I think cinnamon sugar is a necessity!)

This makes about 12 pancakes - I usually double it.  I want to make a big batch and freeze leftovers to stick in the toaster.