1\u00bc cups all-purpose flour
\n2 tbsp. brown sugar
\n2 tsp. baking powder
\n\u00bc tsp. salt
\n\u00be tsp. ground cinnamon
\n\u00bc tsp. ground nutmeg
\nDash of ground ginger
\nDash of ground cloves
\n1 cup milk
\n\u00bd cup pumpkin puree
\n1 large egg
\n2 tbsp. vegetable oil or melted butter
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\nIn 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 combine. (The batter may still have a few lumps \u2013 that is okay.)<\/p>\n
Preheat the oven to 200\u00b0 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 with a spatula and cook the second side until golden brown, a couple minutes more. Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm. Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed. Serve with cinnamon sugar, maple syrup, and\/or whipped cream.<\/p>\n