Ingredients
1¼cupall purpose flour
2tbspbrown sugar
2tspbaking powder
¼tspsalt
1tspcinnamon
¼tspground nutmeg
dash of ground ginger
dash of ground cloves
1cupmilk
½cuppumpkin puree
1large egg
2tbspvegetable oil,or melted butter
Preparation
In a large mixing bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
In another bowl or liquid measuring cup, whisk milk, pumpkin, egg and vegetable oil together.
Combine wet ingredients to the dry ingredients. The batter may still be lumpy and that is ok.
Heat the skillet to medium. Once it is heated, spray with cooking spray and add ⅓ cup batter to the center of the pan.
Once bubbles form at the surface of the pancake, flip over carefully with a spatula. And let the other side turn golden brown a couple of minutes more. Repeat with the rest of the batter greasing when needed.
Serve with maple syrup, cinnamon sugar, and/or whipped cream if desired.
