Pumpkin Pancakes

01Method

1. 1

   In a large bowl, combine the milk, pumpkin puree, egg, oil, and vinegar, whisking until the mixture is uniform.

2. 2

   In a separate medium bowl, stir together the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt. Gradually whisk the dry mixture into the pumpkin mixture until just smooth with no dry streaks.

3. 3

   Lightly coat a griddle or skillet with cooking spray and place over medium-high heat. Scoop about 3 to 4 tablespoons of batter per pancake onto the hot surface, gently pressing each one flat.

4. 4

   Let the pancakes cook until small bubbles appear across the surface and the edges look set, about 2 to 3 minutes.

5. 5

   Turn each pancake over and cook the second side until golden brown, roughly 2 minutes more. Continue with the remaining batter.